Description
This Luscious Lemon Cheesecake is a creamy, tangy dessert perfect for any occasion. Combining the richness of cream cheese with the bright flavors of fresh lemon juice and zest, this cheesecake features a crunchy graham cracker crust and a smooth lemon curd topping for a delightful finish. The recipe is straightforward, requiring a few hours of baking and setting time, resulting in a decadent, refreshing dessert that’s sure to impress.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling
- 32 ounces (4 x 8-ounce packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 tablespoons fresh-squeezed lemon juice
- 1 tablespoon lemon zest
For the Topping
- 10 ounces lemon curd
- Whipped cream, for serving
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, ¼ cup of granulated sugar, and melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and continue beating. Add eggs one at a time, thoroughly mixing after each addition. Then mix in the sour cream, vanilla extract, fresh lemon juice, and lemon zest until all ingredients are well incorporated and the batter is smooth.
- Bake the Cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for about 60 to 70 minutes until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After removing the cheesecake from the oven, run a knife around the edge to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 8 hours or overnight to fully set and develop flavor.
- Add Lemon Curd Topping: Before serving, spread the lemon curd evenly over the top of the chilled cheesecake. Add dollops of whipped cream around the edges or as desired for garnish.
- Serve: Carefully remove the cheesecake from the springform pan. Slice with a clean, sharp knife and serve chilled for a luscious and refreshing dessert experience.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use fresh lemon juice and zest for the best bright, natural lemon flavor.
- Do not overbake the cheesecake; a slight jiggle in the center ensures a creamy texture once cooled.
- Chilling overnight is recommended for the cheesecake to fully set and improve flavor.
- For easier slicing, run a knife under hot water and wipe dry before each cut.
