Introduction
This Lemon Cheesecake is a delightful dessert that is bursting with lemon flavor, thanks to the combination of fresh lemon juice, lemon zest, and a luscious layer of homemade lemon curd on top. The crunchy graham cracker crust adds the perfect texture to this creamy treat, making it an irresistible dessert for any occasion!
Detailed Ingredients with measures
For the Graham Cracker Crust:
2 cups (240g) graham cracker crumbs
1/3 cup (67g) granulated sugar
1/4 teaspoon salt
7 tablespoons (98g) unsalted butter, melted
For the Lemon Cheesecake:
1 and 1/2 cups (299g) granulated sugar
1 tablespoon (14g) lemon zest, finely grated
5 (8-ounce) bricks (1130g) full-fat cream cheese
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, room temperature
3 large egg yolks, room temperature
2/3 cup (151ml) lemon juice, freshly squeezed
1/4 cup (57ml) heavy cream, room temperature
For the Topping:
3/4 cup (171g) lemon curd, homemade or store-bought
Whipped cream (optional)
Lemon slices (optional)
Mint sprigs (optional)
Prep Time
30 minutes
Cook Time
1 hour and 30 minutes
Total Time
8 hours (including chill time)
Yield
12 servings
Instructions
Step 1: Prepare the Graham Cracker Crust
1. Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty aluminum foil to prevent water from seeping in.
2. In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix well until combined.
3. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove from the oven and let it cool on a rack while you prepare the filling. Reduce the oven temperature to 300°F (150°C).
Step 2: Make the Lemon Cheesecake Filling
4. In a large food processor, beat together sugar and lemon zest until well combined.
5. Add in the cream cheese and beat until smooth and creamy, scraping down the sides as needed. Mix in the vanilla extract.
6. On low speed, add the eggs one at a time, mixing until just combined. Scrape down the sides and bottom of the bowl after each addition.
7. Mix in the lemon juice until combined, followed by the heavy cream, mixing until just combined. Use a spatula to scrape the sides and ensure the mixture is smooth.
Step 3: Bake the Cheesecake
8. Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
9. Place the cheesecake pan into a larger, deep pan, and fill the outer pan with 3 inches of hot water to create a water bath, which helps prevent cracks in the cheesecake.
10. Carefully place the cheesecake in the oven and bake for 1 hour and 30 minutes. Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven for 45 minutes to cool gently.
Step 4: Cool and Chill
11. Remove the cheesecake from the oven and lift it out of the water bath. Let it cool completely on a rack, then refrigerate for at least 6 hours or overnight before removing the springform pan.
Step 5: Add the Topping
12. Spread the lemon curd evenly over the cooled cheesecake, reaching the edges without spilling over.
13. If desired, top with swirls of whipped cream, lemon slices, and mint sprigs for decoration.
14. Slice and serve your delicious Lemon Cheesecake, and enjoy the refreshing burst of flavor!
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Detailed Directions and Instructions
Step 1: Prepare the Graham Cracker Crust
1. Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty aluminum foil to prevent water from seeping in.
2. In a large bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Mix well until combined.
3. Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove from the oven and let it cool on a rack while you prepare the filling. Reduce the oven temperature to 300°F (150°C).
Step 2: Make the Lemon Cheesecake Filling
4. In a large food processor, beat together granulated sugar and lemon zest until well combined.
5. Add in the cream cheese and beat until smooth and creamy, scraping down the sides as needed. Mix in the vanilla extract.
6. On low speed, add the eggs one at a time, mixing until just combined. Scrape down the sides and bottom of the bowl after each addition.
7. Mix in the lemon juice until combined, followed by the heavy cream, mixing until just combined. Use a spatula to scrape the sides and ensure the mixture is smooth.
Step 3: Bake the Cheesecake
8. Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
9. Place the cheesecake pan into a larger, deep pan, and fill the outer pan with 3 inches of hot water to create a water bath, which helps prevent cracks in the cheesecake.
10. Carefully place the cheesecake in the oven and bake for 1 hour and 30 minutes. Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven for 45 minutes to cool gently.
Step 4: Cool and Chill
11. Remove the cheesecake from the oven and lift it out of the water bath. Let it cool completely on a rack, then refrigerate for at least 6 hours or overnight before removing the springform pan.
Step 5: Add the Topping
12. Spread the lemon curd evenly over the cooled cheesecake, reaching the edges without spilling over.
13. If desired, top with swirls of whipped cream, lemon slices, and mint sprigs for decoration.
14. Slice and serve your delicious Lemon Cheesecake, and enjoy the refreshing burst of flavor!
Notes
Preparation Tips
– Ensure all ingredients are at room temperature for better mixing and a smoother texture.
Storage
– Store the cheesecake in the refrigerator for up to 5 days.
Serving Suggestions
– Serve with a side of fresh berries or a scoop of vanilla ice cream for an extra treat.
Cook techniques
Preparing the Graham Cracker Crust
Make sure to mix the graham cracker crumbs, sugar, salt, and melted butter until well combined. Press the mixture firmly into the bottom and sides of the springform pan to create a solid crust.
Using a Food Processor
Blend sugar and lemon zest in a food processor until well mixed. This technique enhances the flavor and helps break down the zest for a smoother cheesecake filling.
Mixing Cream Cheese
When adding cream cheese to the mixture, ensure it is at room temperature. This will prevent lumps and ensure a creamy texture. Beat until smooth, scraping down the sides as needed.
Incorporating Eggs
Add eggs one at a time, mixing on low speed until just combined. This prevents overmixing, which can lead to cracks in the cheesecake.
Baking with a Water Bath
Place the cheesecake pan in a deep pan filled with hot water. This method creates a humid environment, helping to prevent cracks in the cheesecake while it bakes.
Cooling the Cheesecake Properly
After baking, let the cheesecake sit in the oven with the door slightly cracked. This gentle cooling helps to avoid sudden temperature changes that can cause cracking.
Adding the Topping
Spread the lemon curd evenly on top of the cheesecake. Using a spatula, make sure to reach the edges for even distribution and an appealing presentation.
FAQ
Can I use a different type of crust?
Yes, you can use other types of crusts, such as an Oreo or shortbread cookie crust, if you prefer a different flavor.
How do I store leftovers?
Leftover cheesecake should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to a week.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.
What if I don’t have a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan. Just be careful when cutting pieces, as it will be harder to remove the cheesecake.
Can I use store-bought lemon curd?
Yes, store-bought lemon curd is a convenient option if you want to save time, but homemade lemon curd typically has a fresher taste.
Is it necessary to let the cheesecake sit in the oven after baking?
Yes, this step is crucial as it allows the cheesecake to cool slowly, helping to prevent cracks from forming due to rapid temperature changes.
Conclusion
This Lemon Cheesecake is a refreshing and tangy dessert that perfectly balances the richness of cream cheese with the bright flavors of lemon. The graham cracker crust adds a satisfying crunch, while the homemade lemon curd on top elevates the cheesecake to new heights. Whether it’s for a special occasion or just to satisfy your sweet tooth, this cheesecake is sure to impress and delight all who taste it.
Classic Berry Topping
Top the cheesecake with a mixed berry compote made from strawberries, blueberries, and raspberries for a vibrant and fruity twist.
Chocolate Drizzle
Add a decadent chocolate drizzle on top of the lemon curd for an indulgent flavor combination that balances tartness with sweetness.
Coconut Flavored Variation
Incorporate shredded coconut into the crust or filling for a tropical twist that complements the lemon flavor beautifully.
Key Lime Cheesecake
Substitute lemon juice with key lime juice for a tangy variation that offers a unique flavor profile while retaining the creamy texture.
Lavender Infusion
Infuse the cream cheese filling with culinary lavender for a floral note that pairs wonderfully with the citrusy lemon.
Nutty Crust Option
Replace half of the graham cracker crumbs with crushed almonds or pecans in the crust for a nutty flavor and added richness.
