Description
This Luscious Lemon Cheesecake is a creamy and tangy dessert perfect for any occasion. Featuring a buttery graham cracker crust, rich lemon-infused cream cheese filling, and an optional zesty lemon curd topping, this baked cheesecake offers a refreshing citrus twist on a classic favorite.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Topping (Optional):
- ½ cup lemon curd (store-bought or homemade)
- Whipped cream, for garnish
- Lemon slices, for garnish
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent water from leaking in. Lightly grease the inside of the pan to ensure easy removal of the cheesecake.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes until set and fragrant, then remove from oven and let cool.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add sugar and continue beating until combined. Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until the mixture is evenly incorporated and smooth.
- Assemble and Bake in a Water Bath: Pour the cheesecake filling over the cooled crust in the springform pan. Place this 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, creating a water bath to prevent cracking.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 55 to 65 minutes. The center should be mostly set but will still have a slight jiggle when gently shaken. Once done, turn off the oven and crack the door open. Allow the cheesecake to cool slowly inside the oven for 1 hour, which helps prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Add Topping and Garnish: Before serving, spread lemon curd generously over the top of the cheesecake if desired. Garnish with whipped cream and fresh lemon slices for an elegant presentation.
Notes
- For a stronger lemon flavor, increase the amount of lemon juice or zest slightly.
- Make sure to chill the cheesecake fully for best texture and to ensure clean, neat slices.
- Wrapping the pan with foil prevents water from leaking into the crust during the water bath bake.
- Slow cooling inside the oven helps avoid cracks on the cheesecake surface.
