Description
This delightful Lemon Cheesecake is a perfect combination of creamy cheesecake with a refreshing lemon flavor, topped with luscious lemon curd. It’s an irresistible dessert that balances sweetness and tartness beautifully
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake:
- 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
For the 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
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Instructions
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Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
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Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust and smooth the top.
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Bake the Cheesecake:
- Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is almost set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
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Prepare the Lemon Curd:
- In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and eggs over medium heat.
- Add the butter cubes, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat and strain the curd through a fine mesh sieve into a bowl.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
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Assemble and Serve:
- Once the cheesecake is fully chilled, spread a generous layer of lemon curd on top.
- Garnish with lemon slices and additional lemon zest if desired.
- Slice and serve cold, enjoying the bright and tangy flavors.
Notes
- For a smoother texture, make sure to strain the lemon curd before using it on the cheesecake.
- The cheesecake needs to be fully chilled before serving to allow the flavors to develop and the texture to set.
- You can prepare the lemon curd in advance and refrigerate it while the cheesecake is cooling.
Nutrition
- Serving Size: 1 slice
- Calories: 350kcal
- Sugar: 27g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg