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–+ servings
Lemon cheesecake on a cake stand.

Lemon Cheesecake

Amy Duska
This Lemon Cheesecake recipe has a perfectly sweetened graham cracker crust, topped with a homemade lemon curd and whipped cream.
5 from 2 votes
Prep Time 25 minutes
Chill Time 6 hours
Cook Time 1 hour
Servings 12

Ingredients
 

Graham Cracker Crust

Lemon Cheesecake Filling

  • 32 oz. cream cheese room temperature
  • 4 tablespoons unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons fresh lemon juice
  • 1 cup sour cream room temperature
  • 3 large eggs room temperature
  • ¼ cup all-purpose flour

Lemon Curd

  • 3 large eggs
  • 3 egg yolks
  • ⅔ cup granulated sugar
  • 6 tablespoons fresh lemon juice
  • 8 tablespoons unsalted butter cubed

Whipped Cream

  • 1 cup heavy cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar

Instructions
 

  • Preheat the oven to 350°F and line a 9-inch spring-form pan with parchment paper.
  • Make the crust: First, preheat your oven to 350°F and line the bottom of a 9" spring-form pan with parchment paper. Next, crush the graham crackers either in a food processor or by putting them in a plastic bag and using a rolling pin. If you're using a food processor, add melted butter, brown sugar, and vanilla extract, then pulse until they're combined. If you're using a rolling pin, mix the crushed graham crackers with the remaining crust ingredients in a small bowl using a fork. Press the crust mixture firmly into the bottom of the pan. Bake for 10-12 minutes, then take it out of the oven and let it cool while you prepare the filling. Reduce the oven temperature to 320°F.
  • Prepare the water bath: Put a large roasting pan on the middle rack of the oven. Pour hot water into the pan until it's about 1 inch deep. Close the oven door.
  • Make the filling: Using a stand mixer, with the paddle attachment, beat the cream cheese, butter, and sugar on low speed until smooth. Add the sour cream, vanilla extract, and lemon juice and mix until combined. Add the eggs one at a time, then mix in the flour until just combined. Scrape the sides of the bowl after each addition and don't over-mix.
  • Bake: Pour the filling into the spring-form pan and smooth the top. Tap the pan gently to release any air bubbles. Place the spring-form pan inside a 10-inch cake pan, then put the cake pan in the water bath. Make sure the water covers half the depth of the cake pan, adding more water if needed. If you don't have a 10" cake pan, you can wrap several layers of foil around the bottom of the springform pan to stop water from getting in during the water bath. Bake for 1 hour.
  • Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Take the cheesecake out, run a sharp knife around the edge to loosen it from the springform pan, and let it cool completely on the kitchen countertop.
  • Chill: Place the cheesecake in the refrigerator, uncovered, overnight, or for a minimum of 6 hours to set. (Do not remove the spring-form pan.)
  • Make the lemon curd: Create a double boiler by adding 1 inch of water to a medium saucepan and heating it until it gently simmers. In a medium glass bowl, whisk together the eggs, egg yolks, sugar, and lemon juice. Place the bowl over the saucepan and whisk constantly for about 10 minutes until the mixture thickens. It should reach 160°F. Remove from heat and stir in the cubed butter until melted and smooth. Let it cool to room temperature, then pour into a container and chill in the fridge.
  • Make the whipped cream: Chill a bowl in the freezer for 10 minutes. Then, in the chilled bowl, use a hand mixer to beat heavy cream, powdered sugar, and vanilla on medium-high speed until it forms stiff peaks, about 2-3 minutes. Don't beat it too long, or you'll get butter!
  • To Serve: When it's time to serve the cheesecake, spread the lemon curd evenly over the top using an offset spatula. Run a knife around the edges of the spring-form pan to release the sides, then remove the pan. Pipe dollops of whipped cream around the edge of the cheesecake and garnish with a thin slice of lemon in the center.

Nutrition

Serving: 1sliceCalories: 685kcalCarbohydrates: 50gProtein: 10gFat: 51g