Description
This creamy Lemon Cheesecake topped with tangy homemade lemon curd offers a perfect balance of rich and refreshing flavors. The buttery graham cracker crust supports a smooth lemon-infused cream cheese filling, baked to silky perfection and chilled before being crowned with vibrant lemon curd for an irresistible dessert that serves 10.
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 Filling
- 3 (8 oz) packages 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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and grease or line a 9-inch springform pan to ensure easy cheesecake removal.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the springform pan. Bake the crust for 10 minutes to set and lightly brown, then remove from oven to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust in the pan. Bake for 55 to 60 minutes or until the center is mostly set but slightly jiggly. Turn off the oven and leave the cheesecake inside to cool for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set thoroughly.
- Prepare the Lemon Curd: In a small saucepan over medium heat, whisk fresh lemon juice, lemon zest, sugar, and eggs continuously to prevent curdling. Cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat and stir in cubed butter until melted and smooth. Allow the curd to cool completely before using.
- Assemble and Serve: Spread the cooled lemon curd evenly over the chilled cheesecake. Garnish with additional lemon zest or fresh lemon slices if desired. Slice and serve chilled.
Notes
- Use room temperature eggs and cream cheese for a smoother filling.
- To avoid cracks, cool the cheesecake slowly in the oven before chilling.
- Lemon curd can be made a day ahead and stored in the refrigerator.
- This cheesecake is best served chilled and consumed within 3-4 days.
- For an extra tart flavor, increase lemon zest in filling and curd slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
