Description
Indulge in the zesty allure of our Lemon Cheesecake recipe, a symphony of tangy sweetness that will elevate your dessert experience. With a velvety cream cheese filling infused with the freshness of lemon, and a buttery graham cracker crust to complement, each slice promises a burst of citrusy bliss. Follow our step-by-step guide to create this exquisite treat that’s perfect for any occasion.
Ingredients
- 5 large eggs
- 1 ½ cups granulated sugar
- 1 ¼ cup fresh lemon juice (about 5–6 lemons)
- ¼ cup lemon zest
- ¼ teaspoon salt
- 10 tablespoons unsalted butter
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 pinch salt
- 2 pounds cream cheese, room temperature (4 8-ounce packages)
- 8 ounces sour cream
Instructions
Lemon Curd: Start by preparing the luscious lemon curd:
- In a saucepan, whisk together eggs and granulated sugar until combined. Add lemon juice, lemon zest, and salt. Heat over medium heat, whisking constantly, until thickened.
- Add unsalted butter and continue whisking until melted. Remove from heat, transfer to a bowl, and chill for 3 hours or overnight.
Crust: Craft the perfect buttery crust for your cheesecake:
- Preheat oven to 325°F. Spray a 10-inch springform pan with cooking spray.
- Mix graham cracker crumbs, granulated sugar, melted butter, and salt until sandy.
- Press mixture into the bottom of the pan evenly. Bake for 10 minutes, then cool.
Cheesecake Filling: Create the creamy lemon-infused filling:
- Rub granulated sugar and lemon zest together in a bowl.
- In a stand mixer, beat cream cheese until smooth. Add lemon juice, lemon sugar, and sour cream, mixing until combined.
- Add eggs one at a time, beating until smooth after each addition.
Bake The Cheesecake: Bring your creation to life with these final steps:
- Wrap the springform pan in foil to prevent water seepage. Place in a roasting pan and pour hot water around it.
- Pour half of the cheesecake batter into the pan. Spoon lemon curd over it, then top with remaining batter.
- Swirl remaining lemon curd on top. Bake for 1-1 ½ hours.
- Cool in the oven, then refrigerate for 4-6 hours or overnight.
Notes
Serving Suggestions:
- Serve each slice of Lemon Cheesecake with a dollop of freshly whipped cream and a garnish of lemon zest for a delightful presentation.
- Pair with a hot cup of coffee or refreshing iced tea to complement the tangy sweetness of the cheesecake.
Storage Instructions:
- Store any leftover cheesecake covered in the refrigerator for up to 5 days. Ensure it’s in an airtight container or tightly wrapped with plastic wrap to maintain freshness.
- For longer storage, you can freeze individual slices of cheesecake. Wrap them tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. Frozen cheesecake can last for up to 1 month.
- When ready to enjoy frozen cheesecake, thaw it overnight in the refrigerator before serving. This will help preserve the texture and flavor of the dessert.
Refreshing Leftovers:
- To freshen up leftover cheesecake slices, briefly microwave each slice for a few seconds to soften the cream cheese filling slightly.
- Add a drizzle of warmed lemon curd on top for an extra burst of flavor before serving.