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Perfect Lemon Cheesecake Recipe

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A rich and creamy New York-style lemon cheesecake topped with lemon curd and whipped cream, combining smooth texture with a refreshing citrus burst.

Ingredients

For the Crust:
1 ¾ cups graham cracker crumbs (from about 14 whole crackers)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake:
2 pounds cream cheese, at room temperature (4 packages, 8 ounces each)
1 cup granulated sugar
5 large eggs, at room temperature
2 tablespoons sour cream
1 tablespoon lemon zest (from 2 lemons)
2 tablespoons lemon juice
½ tablespoon vanilla extract

For the Toppings:
½ cup lemon curd (homemade or store-bought)
1 cup heavy whipping cream
3 tablespoons powdered sugar
½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom and slightly up sides of a 9-inch springform pan. Bake 8 minutes, then cool.
  2. Increase oven to 450°F (232°C). Wrap springform pan outside with two layers heavy-duty foil to prevent leaks.
  3. In stand mixer with paddle, beat cream cheese and sugar on medium-high for 5 minutes until smooth.
  4. Add eggs one at a time, mixing well after each addition.
  5. Reduce speed to low; add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined.
  6. Pour batter over cooled crust in pan.
  7. Place foil-wrapped pan in deep roasting pan. Pour boiling water into roasting pan to come 1 inch up sides of springform pan.
  8. Bake at 450°F (232°C) for 15 minutes.
  9. Reduce oven to 225°F (107°C) and bake additional 60-65 minutes until center barely wobbles when gently shaken.
  10. Turn off oven, let cheesecake rest in water bath 45 minutes.
  11. Remove cheesecake from water bath, discard foil, cool completely on wire rack.
  12. Cover and refrigerate at least 8 hours or overnight.
  13. To prepare toppings: Beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Transfer to piping bag with star tip.
  14. Spread lemon curd over chilled cheesecake top. Pipe whipped cream around edges. Garnish with lemon slices if desired.

Notes

  • Use room temperature cream cheese and eggs for smoother batter.
  • Wrap pan well to prevent water leaks during the water bath.
  • To slice cleanly, dip knife in hot water and wipe dry between cuts.
  • Store cheesecake covered in refrigerator up to 3-4 days or freeze up to 2-3 months.
  • Add toppings just before serving for best presentation.
  • Variations: Use Oreo crumbs or Biscoff cookies for crust; add lemon extract for stronger citrus flavor; top with fresh berries.

Nutrition

Find it online: https://recipesbyjanet.com/perfect-lemon-cheesecake-recipe/