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Lemon Cheesecake

Lemon Cheesecake
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Indulge in the zesty delight of our creamy Lemon Cheesecake, a dessert that perfectly balances rich flavors with a refreshing citrus twist. This delicious cheesecake features a smooth filling made from softened cream cheese and fresh lemon juice, all nestled in a buttery graham cracker crust. Topped with tangy lemon curd and a dollop of whipped cream, it’s sure to impress at any gathering. Whether it’s a birthday celebration or an impromptu dinner party, this easy-to-follow recipe ensures that even novice bakers can create a show-stopping dessert. Chill overnight for the best flavor, and slice into pure bliss!

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 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
  • 10 ounces lemon curd (store-bought or homemade)
  • Whipped cream, for serving

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until fully combined.
  3. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  4. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
  5. In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until completely smooth and free from lumps.
  6. Gradually add in the sugar while mixing and scrape down the sides of the bowl as needed.
  7. Add eggs one at a time, mixing thoroughly after each addition to ensure even blending.
  8. Stir in vanilla extract, fresh lemon juice, and lemon zest. Scrape down again and mix briefly to combine.
  9. Wrap heavy-duty foil around the outside of your springform pan to prevent leaks.
  10. Pour your cheesecake batter into the prepared crust and smooth out the top.
  11. Place this pan inside a larger roasting pan and fill it halfway with hot water.
  12. Lower your oven temperature to 300°F (149°C) and bake for about 1 hour and 30 minutes.
  13. After baking, turn off your oven but leave the cheesecake inside for an additional hour to cool slowly.
  14. Remove from both ovens once cooled to room temperature.
  15. Cover with plastic wrap or foil and refrigerate for at least 8 hours or preferably overnight.
  16. Once chilled, carefully remove the outer ring from your springform pan.
  17. Gently warm your lemon curd in the microwave using 20-second intervals until it's spreadable.
  18. Smooth it over the top of your cheesecake before garnishing with whipped cream.

Nutrition

Find it online: https://auntcooks.com/lemon-cheesecake-2/