Lemon Cheesecake
This Lemon Cheesecake is rich, creamy, and bursting with bright citrus flavor. A buttery graham cracker crust holds a velvety smooth lemon-infused filling, topped with a glossy layer of lemon curd. Whether you use homemade or store-bought curd, this stunning dessert is perfect for special occasions or a refreshing end to any meal.
Servings: 10 slices
Calories: 690kcal
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the cheesecake:
- 32 ounces cream cheese softened (4 x 8-ounce packages)
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For topping:
- 10 ounces lemon curd store-bought or homemade
- Whipped cream for serving
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, with no lumps.
- Gradually add the sugar, scraping down the sides of the bowl as needed.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract, lemon juice, and lemon zest. Scrape down the bowl again and mix just until combined.
- Wrap the outside of the springform pan with heavy-duty foil to prevent water from seeping in during baking.
- Pour the cheesecake batter into the prepared crust and smooth the top.
- Place the pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Reduce oven temperature to 300°F (149°C) and bake for 1 hour and 30 minutes.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to allow it to set gradually. The center should still jiggle slightly.
- Remove the cheesecake from the oven and water bath. Let it cool to room temperature.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- Once chilled, remove the outer ring of the springform pan.
- Warm the lemon curd slightly in the microwave in 20-second intervals until spreadable. Spread over the top of the cheesecake.
- Garnish with whipped cream before serving.
Notes
Add eggs one at a time to ensure a smooth, even batter.
Beat cream cheese thoroughly before adding other ingredients to avoid lumps.
Scrape down the bowl frequently while mixing for a uniform texture.
Use a water bath to prevent cracking; if not possible, place a separate pan of water on the oven rack beneath the cheesecake.
Cooling the cheesecake in the oven helps prevent cracks from forming.
For clean slices, heat a knife with hot water, wipe it dry, and cut.
This cheesecake freezes well—thaw overnight in the refrigerator before serving.