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 chew!
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 shortly turn into certainly one of your favorites:
- Vibrant and Flavorful: This tremendous creamy cheesecake has a candy and tangy lemon curd topping that’s certain to get up your tastebuds!
- Traditional Crust: The graham cracker crust offers the right 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 scorching summer season day, however fancy sufficient for the vacations!
- Nice For A Get together: Cheesecakes are the right make forward dessert as they’re higher the subsequent day. This cheesecake additionally travels simply, simply pop it right into a cooler with a couple of 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 must make it. Make sure you scroll all the way down to the recipe card for full ingredient quantities.
- Graham Cracker Crust: This do-it-yourself crust is made with graham crackers and melted butter.
- Home made Lemon Curd: You should use retailer purchased lemon curd in case you don’t have time!
- Cream Cheese: Use full fats cream cheese for finest outcomes.
- Granulated Sugar
- Lemon Zest: Use a microplane zester to grate the skin peel of the lemon. Make sure you 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 come back 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 easy methods to make one of the best lemon cheesecake. Whereas it may appear tough, I promise it’s a simple course of! Make sure you scroll to the recipe card for the total 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 clean and creamy. Add the vanilla extract and lemon juice.
- Add Eggs: Add the eggs separately, mixing properly every time. Slowly add the heavy cream, till utterly mixed.
- Water Tub: Pour the cheesecake filling over the ready crust. Place the cake pan into a big shallow pan. Fill the bigger pan with scorching water, till it comes midway up the perimeters of the springform pan.
- Bake: Bake cheesecake for about 75 minutes, till the perimeters 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 prime of the cheesecake. Refrigerate for at the very least 5 hours.
- Serve: Garnish with recent lemon slices, if desired. Slice and revel in!
Ideas For the Greatest Lemon Cheesecake
Making (and consuming) cheesecake is loads of enjoyable and with a couple of suggestions and tips it may be simple as, properly, pie!
- Room Temp: Enable the cream cheese and eggs to come back to room temperature. Chilly cream cheese could be arduous to beat and blend, making a lumpy cheesecake.
- Do Not Over Combine: When 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! Make sure you let the cheesecake cool correctly, based on the recipe directions. When you attempt to serve it too quickly, it gained’t be set.
Serving Strategies
This lemon cheesecake is a good way to finish a meal. I like to serve it alongside recent berries, comparable to raspberries, blueberries, or strawberries. You may even do a fruit compote, comparable to a berry sauce. A fluffy whipped cream would additionally take this cheesecake excessive!
For a reasonably garnish like seen within the pictures, slice an entire lemon and prepare on prime of the cheesecake. You’ll be able to add edible flowers, mint leaves or recent berries for a pop of shade.
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 robust 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 stop any freezer burn or taste absorption.
If doable, freeze the cheesecake with out the curd on prime. This may forestall the curd from sticking to plastic wrap (and shedding that scrumptious curd!) when it defrosts. Lemon curd additionally freezes properly and could 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 vivid and zesty lemon curd to create this decadent lemon cheesecake.
Substances
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 based on 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 clean 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 scorching water till it comes midway up the perimeters of the springform pan.
-
Bake cheesecake till the perimeters 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 prime of the cheesecake.
-
Refrigerate cheesecake for at the very 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 stop any freezer burn or taste absorption. If doable, freeze the cheesecake with out the curd on prime. This may forestall the curd from sticking to plastic wrap (and shedding that scrumptious curd!) when it defrosts. Lemon curd additionally freezes properly and could be frozen in a separate container.
Room Temp: Enable the cream cheese and eggs to come back to room temperature. Chilly cream cheese could be arduous to beat and blend, making a lumpy cheesecake.
Do Not Over Combine: When 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! Make sure you let the cheesecake cool correctly, based on the recipe directions. When you attempt to serve it too quickly, it gained’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 submit could comprise affiliate hyperlinks. Learn my disclosure coverage.
