Description
Indulge in the zesty delight of this Lemon Cheesecake, an irresistible dessert that combines creamy richness with the vibrant freshness of citrus. The smooth filling is perfectly balanced by a tangy lemon curd topping, making it an ideal centerpiece for any celebration or simply to satisfy your sweet tooth. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this easy-to-follow recipe guarantees a stunning outcome. Serve it chilled, garnished with fresh berries or whipped cream, and watch as it becomes the star of your dessert table.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 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
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl; press into a 9-inch springform pan and refrigerate.
- In a stand mixer, beat cream cheese until smooth. Gradually add sugar, mixing well after each addition. Incorporate eggs one at a time, then add vanilla, lemon juice, and zest.
- Pour batter into crust; wrap pan in heavy-duty foil and place in a roasting pan filled with hot water halfway up the sides.
- Bake at 300°F (149°C) for 90 minutes; turn off oven and let cheesecake cool inside for an hour.
- Chill in the refrigerator for at least 8 hours before adding warmed lemon curd and garnishing with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg