This Lemon Cheesecake combines a buttery graham cracker crust with a velvety cream cheese filling, infused with a vibrant lemon essence. Layered with a luscious lemon curd and a tangy sour cream topping, this dessert is crowned with beautifully candied lemons, creating a stunning visual and taste sensation. The variety of textures and the balance of sweet and tart flavors make this cheesecake an unforgettable treat for all senses.
Why You’ll Love This: This recipe offers a multi-layered experience with each component adding depth and complexity. The rich, creamy cheesecake base with its lemony zing is perfectly complemented by the homemade lemon curd, providing a burst of citrus flavor that cuts through the richness. The sour cream layer introduces a refreshing tanginess that balances the overall sweetness, while the candied lemons provide a delightful chew and a show-stopping finish.
Perfect Occasion: This Lemon Cheesecake is perfect for special occasions such as birthdays, anniversaries, and holiday gatherings. It’s especially suited for spring and summer celebrations when citrus flavors are particularly appealing. This dessert is also ideal for impressing guests at dinner parties or as a luxurious treat to conclude a family meal.
Decoration Tips: For an extra elegant presentation, arrange the candied lemon slices in a spiral or concentric circles atop the cheesecake. You could sprinkle finely grated lemon zest or a few mint leaves around the edges for a pop of color. If desired, additional whipped cream piped around the edges can add a touch of sophistication.
Ingredients:
- For the Lemon Curd:
- 3 large egg yolks
- ¼ cup + 2 tablespoons granulated sugar
- ¼ cup fresh squeezed lemon juice
- ¼ cup salted butter, room temperature, cubed
- 1 tablespoon heavy cream
- For the Crust:
- 1 ¾ cups graham cracker crumbs
- ½ cup salted butter, melted
- 2 tablespoons granulated sugar
- For the Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup heavy cream
- 2-4 drops pure lemon oil (or ½ to 1 tablespoon pure lemon extract)
- ½ tablespoon pure vanilla extract
- 1 large egg, room temperature
- For the Sour Cream Layer:
- ¾ cup sour cream
- 3 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract
- For the Whipped Cream:
- ½ cup heavy cream
- 2 tablespoons granulated sugar
- For the Candied Lemons:
- 1 cup granulated sugar
- 1 cup water
- 2 lemons, sliced ¼ inch thick
- Prepare the Lemon Curd:
- Whisk together egg yolks, sugar, and lemon juice in a saucepan. Cook over low heat, stirring constantly until thickened. Stir in butter cubes one at a time, then whisk in heavy cream. Strain and chill.
- Make the Crust:
- Combine graham cracker crumbs, melted butter, and sugar. Press evenly into a cheesecake pan and set aside.
- Cheesecake Filling:
- Beat cream cheese and sugar until fluffy. Mix in heavy cream, lemon oil, vanilla, and then the egg just until combined. Pour over crust. Bake in a water bath at 350°F for 65-75 minutes.
- Assemble:
- Cool the cheesecake in the pan, then chill for 2-3 hours. Layer sour cream mix, then lemon curd on chilled cheesecake. Refrigerate.
- Candied Lemons:
- Simmer lemon slices in a sugar-water mixture for 20 minutes. Dry overnight and sugar-coat before decorating the cheesecake.
Serve this decadent Lemon Cheesecake and revel in the layers of citrusy sweetness and creamy textures, perfect for any celebratory occasion or as a special treat for lemon lovers.
