Description
This Luscious Lemon Cheesecake is a creamy, tangy dessert perfect for lemon lovers. Made with a buttery graham cracker crust and a smooth lemon-infused cream cheese filling, it’s topped with zesty lemon curd and a dollop of whipped cream for a refreshing finish. Ideal for special occasions or any time you crave a bright, citrusy cheesecake treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
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
Topping and Garnish
- 10 ounces lemon curd
- Whipped cream, for serving
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place in the refrigerator to chill while you make the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Blend in the sour cream, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and well combined.
- Assemble and bake: Pour the cream cheese filling over the chilled crust in the springform pan, spreading it evenly. Place the cheesecake in a preheated oven at 325°F (163°C) and bake for 1 hour or until the center is almost set but still slightly jiggly. This gentle baking ensures a creamy texture.
- Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then cover it loosely and 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. Garnish with whipped cream as desired.
- Serve: Release the springform pan sides, slice, and serve chilled. Enjoy the refreshing combination of creamy cheesecake and vibrant lemon curd!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake the cheesecake to avoid cracks; it should have a slight jiggle in the center when done.
- Chilling overnight enhances the texture and flavor, making the cheesecake easier to slice.
- Lemon curd can be homemade or store-bought for convenience.
- You can add a water bath during baking for extra moistness, but it is optional.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
