why make this recipe
Lemon cheesecake is a delightful dessert that balances creamy and tart flavors perfectly. It’s a refreshing choice for any occasion, from family gatherings to dinner parties. The bright lemon flavor adds a touch of sunshine to the table, making it an instant favorite among guests. Plus, this recipe combines a rich cheesecake with a homemade lemon curd and whipped cream topping, elevating it to a whole new level.
how to make Lemon Cheesecake
Ingredients:
- 2 1/4 cups graham cracker crumbs
- 10 tbsp unsalted butter, melted
- 3 tbsp sugar
- 24 ounces cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream
- 6 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 6 tbsp fresh lemon juice
- 1 tbsp grated lemon zest
- 6 tbsp sugar
- 6 large egg yolks
- 1/4 cup unsalted butter
- 3/4 cup heavy whipping cream, cold
- 6 tbsp powdered sugar
- 1/2 tsp vanilla extract
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust: Mix the graham cracker crumbs, melted butter, and sugar together, then press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
- For the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add in sugar and flour, mixing until combined. Add sour cream, lemon juice, lemon zest, eggs, and egg yolks, mixing until fully incorporated.
- Pour the cheesecake filling into the cooled crust. Bake for about 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- For the lemon curd: In a saucepan, whisk together the sugar, egg yolks, and lemon juice. Cook over medium heat until thickened, stirring constantly, then remove from heat and stir in butter and lemon zest. Let cool.
- Once the cheesecake has cooled, spread the lemon curd over the top.
- For the whipped cream topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve slices of cheesecake with a dollop of whipped cream on top.
how to serve Lemon Cheesecake
Serve this lemon cheesecake chilled. Cut it into neat slices and place a dollop of freshly whipped cream on top of each piece. You can add extra lemon zest or fresh berries for garnish, which will enhance its visual appeal and flavor.
how to store Lemon Cheesecake
Store any leftover cheesecake covered in the refrigerator. It can last for about 3 to 4 days. Make sure to keep it in an airtight container to maintain freshness. If you prefer to freeze it, wrap slices tightly in plastic wrap and then in foil. It can last in the freezer for up to 2 months.
tips to make Lemon Cheesecake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the cheesecake filling, as it may create cracks during baking.
- Let the cheesecake cool slowly in the oven to prevent it from collapsing.
- For added flavor, consider using a little more lemon zest in the filling or curd.
variation
For a berry twist, you can swirl in some raspberry or blueberry puree into the cheesecake filling before baking. This will give it a beautiful color and an additional layer of flavor.
FAQs
1. Can I use store-bought lemon curd instead of making it?
Yes, you can use store-bought lemon curd to save time. Just spread it on top of the cheesecake after it cools.
2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until you are ready to serve it.
3. Is there a gluten-free option for the crust?
Yes, you can use gluten-free graham crackers or almond flour mixed with melted butter as a base for the crust.
Lemon Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- For the crust: Mix graham cracker crumbs, melted butter, and sugar together, then press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add in sugar and flour, mixing until combined.
- Add sour cream, lemon juice, lemon zest, eggs, and egg yolks, mixing until fully incorporated.
- Pour the cheesecake filling into the cooled crust.
- Bake for about 60-70 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- In a saucepan, whisk together the sugar, egg yolks, and lemon juice.
- Cook over medium heat until thickened, stirring constantly, then remove from heat and stir in butter and lemon zest.
- Let cool and then spread over the cooled cheesecake.
- In a mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve slices of cheesecake with a dollop of whipped cream on top and optionally garnish with extra lemon zest or fresh berries.
