Immerse yourself in the world of citrusy delights with this creamy lemon cheesecake, a heavenly dessert that combines a crunchy graham cracker base with a rich, tangy lemon-infused cream cheese filling, all crowned with a vibrant lemon curd. This cheesecake recipe is an ode to all lemon lovers, offering a perfect blend of tart and sweet flavors that will tantalize your taste buds and leave you craving more. Its simplicity, combined with the sophistication of flavors, makes this cheesecake an ultimate treat for any occasion.
Why You’ll Love This:
Lemon enthusiasts will rejoice in the zesty freshness this cheesecake brings, with its creamy texture and a crust that offers the perfect counterbalance to the lemon’s tartness. The homemade lemon curd topping adds an extra layer of flavor, making each bite an exquisite experience. It’s a dessert that not only satisfies your sweet tooth but also refreshes your palate with its citrusy goodness.
Perfect Occasion:
This lemon cheesecake is versatile enough for any celebration, from a summery backyard gathering to an elegant dinner party. It’s particularly perfect for spring and summer events when the brightness of lemon fits the season’s mood. Additionally, it’s a wonderful choice for holidays, birthdays, or as a special treat to brighten up the weekend.
Decoration Tips:
Elevate the presentation of this lemon cheesecake by garnishing with thinly sliced lemon rounds, fresh blueberries, or mint leaves for a pop of color. A dollop of whipped cream on each slice adds a luxurious touch. For a festive look, sprinkle edible flowers or lemon zest over the lemon curd before serving.
Ingredients:
For the Crust:
- 240g graham crackers
- 140g unsalted butter, melted
- 25g granulated sugar
For the Lemon Cheesecake:
- 907g cream cheese, softened
- 200g granulated sugar
- 8g cornstarch
- 30g lemon zest (from about 3 lemons)
- 60ml fresh lemon juice (from about 1 lemon)
- 15ml vanilla extract
- 82g sour cream, room temperature
- 3 whole eggs, room temperature
- 3 egg yolks, room temperature
For the Lemon Curd:
- 120ml fresh lemon juice (from about 2 large lemons)
- 4 egg yolks, room temperature
- 150g granulated sugar
- A pinch of salt
- 10g lemon zest (from about 1 large lemon)
- 112g unsalted butter, cold, cubed
Instructions:
Crust Preparation:
- Preheat oven to 350°F (175°C). Finely crush graham crackers in a food processor, then blend with melted butter and sugar until combined.
- Prepare a 9-inch springform pan for a water bath by wrapping the bottom and sides with foil. Press the crumb mixture into the bottom and slightly up the sides. Bake for 10 minutes, then cool.
Lemon Cheesecake Filling:
- With the oven still at 350°F (175°C), beat cream cheese, cornstarch, and sugar until smooth. Add lemon zest, juice, vanilla, and sour cream; mix well.
- Boil water for the water bath. Add eggs and yolks one at a time to the cream cheese mixture, mixing just until incorporated. Pour into the crust.
- Place the pan in a larger roasting pan, add boiling water to halfway up the sides of the springform pan, and bake for 1 hour. Turn off the oven, prop open the door, and cool the cheesecake inside for another hour.
- Remove, loosen edges with a knife, and cool completely before refrigerating for at least 8 hours.
Lemon Curd Topping:
- Whisk lemon juice, yolks, sugar, salt, and zest in a pot over medium-low heat for 20-25 minutes until thickened.
- Remove from heat and gradually mix in cold butter. Transfer to a bowl, cover with plastic wrap touching the curd, and cool in the fridge.
Assembly: Spread the cooled lemon curd over the chilled cheesecake before serving. Decorate as desired, and enjoy this blissful lemony treat!
