Lemon Cheesecake

This Lemon Cheesecake is rich, creamy, and packed with fresh lemon flavor from both the filling and a silky homemade lemon curd on top.

Prep Time30

Cook Time1 35

Chill Time8

Total Time10 5

Servings: slices

Author: Miranda Couse

Ingredients

Crust

2 ⅔ cups honey graham cracker crumbs about 2 sleeves
¼ cup honey or granulated sugar
¼ cup salted butter melted (add 2 to 3 additional tablespoons if using granulated sugar)

Cheesecake Filling

1 ¾ cups powdered sugar
¼ cup dark brown sugar packed
zest of 2 medium lemons
24 ounces cream cheese room temperature
¾ cup full-fat sour cream
6 tablespoons lemon juice 2 medium lemons
½ tablespoon vanilla extract
4 large eggs beaten

Lemon Curd

½ cup granulated sugar
zest of 3 lemons
½ cup fresh lemon juice
3 large eggs beaten
1/8 teaspoon salt
¼ cup unsalted butter cold

Instructions

Crusts

Preheat the oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick cooking spray and line the sides with a 3-inch wide strip of parchment paper.
Add the 2 ⅔ cups honey graham cracker crumbs, ¼ cup honey or granulated sugar, and melted ¼ cup salted butter in a food processor and pulse until a wet, crumbly mixture forms.
Pour the crumbs into the prepared springform pan. Firmly and evenly begin pressing the crumbs halfway up the side of the pan and into the bottom of the pan. The crumbs will become thick where the sides meet the bottom so be sure to press some of that up the sides.
Place in the preheated oven and bake for 10-12 minutes or until golden brown and crispy. For a softer crust, place in the fridge or freezer to form up.
Remove from the oven and let the crust cool while filling the cheesecake.

Cheesecake

Add the 1 ¾ cups powdered sugar, ¼ cup dark brown sugar, and zest of 2 medium lemons in a large mixing bowl. Beat until combined.
Add in the three 8 ounce packages of cream cheese, one at a time, and beat until creamy and combined. This makes sure the powdered sugar doesn’t clump.
Add the ¾ cup full-fat sour cream, 6 tablespoons lemon juice, and ½ tablespoon vanilla extract. Mix just until combined and smooth, about 2 minutes.
In a separate bowl, add the 4 large eggs and whisk just until uniformly combined. Do not overbeat.
Add the eggs to the cream cheese mixture and mix on low until the cheesecake mixture is combined and smooth. Use a spatula to scrape the sides and bottoms of the bowl as necessary. Do not overbeat the mixture.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake filling into the crust and tap the pan several times on the counter to pop any air bubbles before placing it inside the prepared roasting or baking pan.
Carefully pour hot water into the roasting or baking pan outside the wrapped springform pan until it is half full, and then carefully move it to the oven.
Place in the preheated oven and bake for 70 - 85 minutes or until the edges are all set and the cheesecake jiggles slightly in the center when wiggled. If the cheesecake cracks, it is overcooked. You can also use a digital thermometer to check that the center of the cheesecake reaches 145 degrees F.
Turn off the oven, leave the door cracked, and allow the cheesecake to cool for 1 hour.
While the cheesecake is cooling, make the lemon curd.

Lemon Curd

Using a double boiler with simmering water in the bottom pan, add the ½ cup granulated sugar, zest of 3 lemons, ½ cup fresh lemon juice, 3 large eggs that are beaten, and 1/8 teaspoon salt. Whisk constantly while the lemon curd heats up and thickens. Once the mixture reaches 170 degrees F, remove from the heat.
Place the cold ¼ cup unsalted butter slices in a heat-proof bowl and place a fine mesh strainer on top of the bowl.
Run the hot lemon curd through the fine mesh strainer to remove any cooked bits.
Once the curd is strained and in the bottom bowl, stir until the butter is well combined.
Place a piece of plastic wrap on top of the lemon curd pushing it down so it touches the top of the curd and place in the fridge until it’s needed.
Once the cheesecake has cooled, remove it from the oven, remove the springform pan from the water bath, and allow it to cool until it reaches room temperature, 1-2 hours.
Spread the lemon curd evenly over the top of the cheesecake and then wrap the cheesecake well with plastic wrap and transfer to the refrigerator overnight.
When ready to serve the cheesecake, remove it from the springform pan and garnish with whipped topping, sliced lemons, and lemon zest, optional.

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