This lusciously creamy and tangy lemon cheesecake recipe is completely balanced with a crunchy graham cracker crust. Topped with a zesty lemon curd, it satisfies your candy tooth with every refreshing chunk!
Why You’ll Love This Lemon Cheesecake Recipe
This lemon cheesecake recipe is zesty, creamy, and oh so refreshing. Right here’s why it would rapidly turn into one in all your favorites:
- Brilliant and Flavorful: This tremendous creamy cheesecake has a candy and tangy lemon curd topping that’s positive to get up your tastebuds!
- Basic Crust: The graham cracker crust supplies the proper contrasting texture to the creamy filling of this lemon cheesecake.
- Refreshing: This wealthy but refreshing dessert will get its flavors from vanilla, zesty lemon, and candy cream cheese. It’s mild sufficient for a sizzling summer time day, however fancy sufficient for the vacations!
- Nice For A Get together: Cheesecakes are the proper make forward dessert as they’re higher the subsequent day. This cheesecake additionally travels simply, simply pop it right into a cooler with just a few ice packs!
Love making cheesecakes? Strive my favourite coconut cheesecake, fall themed pumpkin cheesecake or fruity banana pudding cheesecake!
What You’ll Want
Right here’s a fast take a look at what you’ll have to make it. You’ll want to scroll all the way down to the recipe card for full ingredient quantities.
- Graham Cracker Crust: This selfmade crust is made with graham crackers and melted butter.
- Selfmade Lemon Curd: You need to use retailer purchased lemon curd in the event you don’t have time!
- Cream Cheese: Use full fats cream cheese for greatest outcomes.
- Granulated Sugar
- Lemon Zest: Use a microplane zester to grate the surface peel of the lemon. You’ll want to solely grate the yellow pores and skin, not the bitter white pith under.
- Vanilla Extract
- Lemon Juice: Freshly squeezed lemon juice will add much more lemon taste!
- Eggs: Enable them to return to room temperature earlier than beginning.
- Heavy Cream: Heavy cream helps give this cheesecake its deliciously creamy texture.
How To Make Lemon Cheesecake
Right here’s a fast overview of how one can make the very best lemon cheesecake. Whereas it might sound troublesome, I promise it’s a straightforward course of! You’ll want to scroll to the recipe card for the complete detailed directions.
- Put together: Put together the graham cracker crust in a 9-inch springform pan and the lemon curd.
- Filling: Beat the cream cheese, granulated sugar, and lemon zest till easy and creamy. Add the vanilla extract and lemon juice.
- Add Eggs: Add the eggs one by one, mixing properly every time. Slowly add the heavy cream, till utterly mixed.
- Water Bathtub: Pour the cheesecake filling over the ready crust. Place the cake pan into a big shallow pan. Fill the bigger pan with sizzling water, till it comes midway up the edges of the springform pan.
- Bake: Bake cheesecake for about 75 minutes, till the edges begin to puff and the middle is just barely jiggly.
- Cool: Let the cheesecake cool at room temperature for one hour.
- Fridge: Unfold lemon curd in a good layer on high of the cheesecake. Refrigerate for at the least 5 hours.
- Serve: Garnish with contemporary lemon slices, if desired. Slice and revel in!
Ideas For the Greatest Lemon Cheesecake
Making (and consuming) cheesecake is loads of enjoyable and with just a few suggestions and methods it may be straightforward as, properly, pie!
- Room Temp: Enable the cream cheese and eggs to return to room temperature. Chilly cream cheese might be laborious to beat and blend, making a lumpy cheesecake.
- Do Not Over Combine: In case you get an excessive amount of air into your cheesecake batter, the highest can crack when baking. If it does crack, don’t fear! The lemon curd will cover any cracks!
- Increase the Taste: Strive including vanilla bean paste for much more vanilla taste.
- Cookie Crust: Strive swapping out the graham cracker for Biscoff cookies, toss them within the meals processor to create cookie crumbs. This spiced cookie taste goes nice with the tangy lemon!
- Gluten Free: A gluten free graham cracker crumbs work simply in addition to conventional.
- Cooling the Cheesecake: That is the toughest half! You’ll want to let the cheesecake cool correctly, in keeping with the recipe directions. In case you attempt to serve it too quickly, it received’t be set.
Serving Solutions
This lemon cheesecake is a good way to finish a meal. I like to serve it alongside contemporary berries, reminiscent of raspberries, blueberries, or strawberries. You possibly can even do a fruit compote, reminiscent of a berry sauce. A fluffy whipped cream would additionally take this cheesecake excessive!
For a reasonably garnish like seen within the images, slice a complete lemon and prepare on high of the cheesecake. You may add edible flowers, mint leaves or contemporary berries for a pop of coloration.
Tips on how to Retailer Leftovers
As soon as the cheesecake is cooled, retailer leftovers in an hermetic container within the fridge for as much as 5 days. Retailer cheesecake away from any sturdy smelling elements like onions.
Can I Freeze Lemon Cheesecake?
Sure! This cheesecake freezes fantastically. Wrap your cheesecake tightly in plastic wrap and add an additional layer of foil to forestall any freezer burn or taste absorption.
If potential, freeze the cheesecake with out the curd on high. This can stop the curd from sticking to plastic wrap (and dropping that scrumptious curd!) when it defrosts. Lemon curd additionally freezes properly and might be frozen in a separate container.
Extra Creamy Cheesecake Desserts To Strive
Yield: 10 servings
Lemon Cheesecake
Wealthy and creamy lemon cheesecake is topped with a brilliant and zesty lemon curd to create this decadent lemon cheesecake.
Components
Lemon Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened at room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ¼ cup freshly squeezed lemon juice
- 4 giant eggs
- ½ cup heavy cream
Directions
-
Graham Cracker Crust: Put together crust in keeping with recipe instructions in a 9-inch springform pan lined with a parchment paper circle. Bake for 10 minutes in a 325°F oven. Take away from the oven and permit to chill whereas making the filling.
-
Lemon Cheesecake Submitting: In a big mixing bowl with a hand mixer, beat the cream cheese, granulated sugar, and lemon zest till easy and creamy. Add the vanilla extract and lemon juice, and blend till mixed.
-
Add the eggs 2 at a time, mixing till properly mixed. Slowly add the heavy cream, whereas mixing on low velocity, till utterly mixed.
-
Add a double layer of aluminum foil across the cheesecake pan to cease water from leaking in when positioned within the water bathtub.
-
Pour the cheesecake batter over the crust within the springform pan. Place the cake pan into a big shallow pan. Create a water bathtub by filling the bigger pan with sizzling water till it comes midway up the edges of the springform pan.
-
Bake cheesecake till the edges begin to puff, the middle is barely jiggly, and the floor is not shiny (about 75 minutes to 85 minutes).
-
Enable the cheesecake to chill at room temperature for 1 hour. Unfold lemon curd in a good layer on high of the cheesecake.
-
Refrigerate cheesecake for at the least 5 hours, or in a single day, earlier than serving.
Notes
Freeze: Wrap your cheesecake tightly in plastic wrap and add an additional layer of foil to forestall any freezer burn or taste absorption. If potential, freeze the cheesecake with out the curd on high. This can stop the curd from sticking to plastic wrap (and dropping that scrumptious curd!) when it defrosts. Lemon curd additionally freezes properly and might be frozen in a separate container.
Room Temp: Enable the cream cheese and eggs to return to room temperature. Chilly cream cheese might be laborious to beat and blend, making a lumpy cheesecake.
Do Not Over Combine: In case you get an excessive amount of air into your cheesecake batter, the highest can crack when baking. If it does crack, don’t fear! The lemon curd will cover any cracks!
Increase the Taste: Strive including vanilla bean paste for much more vanilla taste.
Cookie Crust: Strive swapping out the graham cracker for Biscoff cookies, toss them within the meals processor to create cookie crumbs. This spiced cookie taste goes nice with the tangy lemon!
Gluten Free: A gluten free graham cracker crumbs work simply in addition to conventional.
Cooling the Cheesecake: That is the toughest half! You’ll want to let the cheesecake cool correctly, in keeping with the recipe directions. In case you attempt to serve it too quickly, it received’t be set.
Vitamin
Serving: 1 slice, Energy: 405kcal, Carbohydrates: 30g, Protein: 7g, Fats: 30g, Saturated Fats: 17g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 8g, Trans Fats: 0.01g, Ldl cholesterol: 148mg, Sodium: 243mg, Potassium: 134mg, Fiber: 0.1g, Sugar: 28g, Vitamin A: 1184IU, Vitamin C: 3mg, Calcium: 85mg, Iron: 0.4mg
This put up could include affiliate hyperlinks. Learn my disclosure coverage.
