Ultimate Lemon Cheesecake
Indulge in the perfect balance of tangy and sweet with this Ultimate Lemon Cheesecake! With a velvety smooth texture, a zesty citrus kick, and a buttery graham cracker crust, this dessert is pure sunshine on a plate.
Equipment
- Springform Pan
- Hand Mixer
- Mixing bowls
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 10 crackers
- 1/3 cup unsalted butter melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 4 blocks cream cheese softened (8 oz each)
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice freshly squeezed
- 1 tbsp lemon zest
Lemon Curd Topping
- 1/2 cup lemon juice freshly squeezed
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tbsp unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, and zest until combined. Pour over the cooled crust.
- Bake at 325°F (160°C) for 60-70 minutes using a water bath. The edges should be set, but the center should be slightly jiggly.
- Let cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).
- To make the lemon curd, whisk lemon juice, sugar, and egg yolks over a double boiler until thickened. Stir in butter until smooth.
- Spread cooled lemon curd over the cheesecake before serving.
Notes
For a smoother texture, use room temperature ingredients. To avoid cracks, don't overmix and bake in a water bath.