Description
This Lemon Cheesecake with Lemon Curd is a luscious dessert featuring a creamy, tangy lemon-flavored cheesecake baked atop a buttery graham cracker crust. The richness is perfectly balanced by the bright, zesty homemade lemon curd topping, making it a refreshing treat ideal for special occasions or anytime you crave a citrusy indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages of cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
- Prepare Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until the batter is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place it in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside to cool for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours to fully set and chill.
- Make the Lemon Curd: In a saucepan set over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs. Cook the mixture gently, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and whisk in cubed butter until smooth and glossy. Allow the lemon curd to cool completely.
- Assemble and Garnish: Once the lemon curd is cooled and the cheesecake is fully chilled, spread the curd evenly over the top of the cheesecake. Garnish with additional lemon zest or slices if desired. Serve chilled.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Be careful not to overbake the cheesecake to avoid cracking; the center should still have a slight jiggle.
- Allowing the cheesecake to cool gradually in the oven helps prevent surface cracks.
- Lemon curd should be cooled before spreading to prevent it from melting the cheesecake topping.
- This cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
- For a gluten-free option, use gluten-free graham crackers for the crust.
