Description
This luscious Lemon Cheesecake with Lemon Curd is a perfect balance of tangy citrus and creamy richness, featuring a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a topping of homemade lemon curd. Ideal for spring or summer gatherings, this dessert is visually stunning and bursting with fresh lemon flavor.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the lemon curd:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake it for 8 to 10 minutes until set, then remove from oven and allow it to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition to ensure a smooth texture. Then incorporate the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix everything until fully combined. Pour the cheesecake batter over the cooled crust and smooth the surface evenly.
- Bake the cheesecake: Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once baked, turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for 1 hour, which helps prevent cracking. After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to chill thoroughly.
- Prepare the lemon curd: In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and egg yolks continuously. Cook the mixture while stirring constantly for about 6 to 8 minutes, or until it thickens and just begins to bubble. Remove from the heat and immediately stir in the cubed butter until it melts completely and the curd is smooth. Let the lemon curd cool completely to room temperature.
- Assemble and serve: Once the cheesecake is thoroughly chilled, spread the cooled lemon curd evenly over the top of the cheesecake. Chill the assembled dessert again briefly to set the curd layer before slicing and serving. Optionally, garnish with whipped cream, lemon slices, or fresh berries for an elegant presentation.
Notes
- Make the lemon curd a day ahead to simplify assembly and enhance flavors.
- Store-bought lemon curd can be used as a convenient substitute if short on time.
- Garnish your cheesecake with whipped cream, lemon slices, or fresh berries to add extra flair and freshness.
