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.
