Lemon Cheesecake with Lemon Curd and Fresh Garnishes Recipe

Introduction

This lemon cheesecake is a bright and creamy dessert perfect for any occasion. With a buttery graham cracker crust and rich lemon flavor, it’s sure to impress your family and friends. The smooth texture and tangy topping make every bite delightful.

Ingredients

• 2 cups (240g) graham cracker crumbs
• 1/3 cup (67g) granulated sugar
• 1/4 teaspoon salt
• 7 Tablespoons (98g) unsalted butter, melted
• 1 1/2 cups (299g) granulated sugar
• 1 Tablespoon (14g) lemon zest, finely grated and packed
• 5 8-ounce bricks (1130g) full-fat cream cheese
• 1 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
• 3/4 cup (171g) lemon curd (homemade or store-bought)
• Whipped cream (optional)
• Lemon slices (optional)
• Mint sprigs (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9″ springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with heavy-duty extra-wide aluminum foil in several layers to prevent water from leaking in during the water bath. Set aside.
2. Step 2: In a large bowl, combine the graham cracker crumbs, 1/3 cup sugar, salt, and melted butter. Mix well and press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
3. Step 3: Bake the crust for 10 minutes, then transfer it to a cooling rack. Reduce the oven temperature to 300°F while you prepare the filling.
4. Step 4: In a large food processor bowl, beat 1 1/2 cups sugar with the lemon zest until well combined.
5. Step 5: Add the cream cheese and beat until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract.
6. Step 6: On the lowest speed, add the eggs one at a time, beating until just combined after each addition and scraping the bowl as needed.
7. Step 7: Beat in the lemon juice and then the heavy cream, mixing until just combined. Use a rubber spatula to scrape the bowl to ensure a smooth batter.
8. Step 8: Pour the filling over the crust and smooth the top with a silicone spatula. Place the springform pan inside a larger deep pan and pour hot water about 3 inches deep around it to create a water bath.
9. Step 9: Carefully bake the cheesecake for 1 hour and 30 minutes. Then turn off the oven, slightly open the door, and let the cheesecake sit undisturbed in the water bath for 45 minutes as it cools gradually.
10. Step 10: Remove the cheesecake from the oven and water bath. Cool completely on a rack, then chill in the refrigerator for at least 6 hours. Do not remove from the pan until fully cooled.
11. Step 11: Spread the lemon curd evenly over the chilled cheesecake using a small offset spatula. Be careful not to let it spill over the edges.
12. Step 12: Decorate with whipped cream, lemon slices, and mint sprigs if desired. Slice and serve.

Tips & Variations

• For a tangier cheesecake, increase lemon juice by a tablespoon or two to taste.
• Use full-fat cream cheese at room temperature for the creamiest texture.
• Ensure eggs are room temperature to avoid curdling and to create a smooth batter.
• If you don’t have a food processor, a stand mixer or hand mixer works just as well for beating the filling.
• Try adding a touch of lemon extract for extra lemon flavor.
• Homemade graham cracker crumbs yield the best crust; simply crush whole crackers finely.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or transfer to an airtight container to maintain freshness. For best flavor and texture, serve chilled. Leftovers can be gently reheated at room temperature for 15-20 minutes before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this lemon cheesecake benefits from chilling for at least 6 hours and can be made a day ahead. Just cover and refrigerate until serving.

Why do I need a water bath for baking cheesecake?

The water bath helps regulate the oven temperature and adds moisture, preventing cracks and ensuring a creamy, smooth texture in your cheesecake.

Lemon Cheesecake with Lemon Curd and Fresh Garnishes Recipe

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4.7 from 109 reviews

This luscious Lemon Cheesecake features a buttery graham cracker crust combined with a creamy lemon-infused filling. Baked gently in a water bath to ensure a smooth, crack-free texture, this decadent dessert is finished with a glossy layer of tangy lemon curd and optional whipped cream, lemon slices, and mint sprigs for a refreshing presentation. Perfect for a spring or summer gathering, this 9-serving cheesecake offers a bright citrus twist on a classic favorite.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 8 hours 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups (240g) graham cracker crumbs
• 1/3 cup (67g) granulated sugar
• 1/4 teaspoon salt
• 7 tablespoons (98g) unsalted butter, melted

Filling

• 1 and 1/2 cups (299g) granulated sugar
• 1 tablespoon (14g) lemon zest, finely grated and packed
• 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

Topping

• 3/4 cup (171g) lemon curd, homemade or store-bought
• Whipped cream (optional)
• Lemon slices (optional)
• Mint sprigs (optional)

Instructions

1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick baking spray, then wrap the bottom and sides securely with several layers of heavy-duty extra wide aluminum foil to prevent water from leaking in during the water bath baking process. Set aside.
2. Make the Crust Mixture: In a large bowl, mix together graham cracker crumbs, sugar, salt, and melted butter until well combined and evenly moistened.
3. Form and Bake the Crust: Firmly press the crust mixture into the bottom and slightly up the sides of the prepared springform pan. Bake in the preheated oven for 10 minutes. Once done, remove and set on a cooling rack. Reduce the oven temperature to 300°F (149°C) for baking the filling.
4. Prepare the Lemon Cheesecake Filling: In a large food processor bowl, beat together the sugar and lemon zest until combined well and aromatic. Add cream cheese and beat until the mixture is smooth and creamy, scraping down the sides as needed. Mix in the vanilla extract.
5. Add Eggs and Flavorings: On the lowest speed, add the eggs one at a time, gently mixing until just incorporated after each addition. Scrape down the bowl as needed. Next, beat in the lemon juice followed by the heavy cream, mixing just until combined to ensure a smooth batter.
6. Assemble for Baking: Pour the filling into the partially baked and cooled crust, smoothing the top with a silicone spatula. Place the springform pan into a large deep baking pan and add 3 inches of hot water around it to create a water bath, which helps bake the cheesecake evenly and prevents cracking.
7. Bake the Cheesecake: Carefully transfer the water bath pan to the oven and bake at 300°F (149°C) for 1 hour and 30 minutes. After baking, turn off the oven and slightly open the oven door, leaving the cheesecake undisturbed in the water bath for 45 minutes to gradually cool.
8. Cool and Chill: Remove the cheesecake from the oven and lift it out of the water bath. Place it on a cooling rack and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to set fully before serving.
9. Add the Topping and Serve: Using a small offset spatula, spread lemon curd evenly over the top of the chilled cheesecake, spreading to the edges but avoiding spills over the sides. Optional toppings include swirls of whipped cream, fresh lemon slices, and mint sprigs for garnish. Slice and serve chilled.

Notes

• Use room temperature eggs and cream cheese for a smoother, more even batter.
• Wrapping the springform pan thoroughly with foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
• Do not rush removing the cheesecake from the pan; it must be fully chilled to set properly before unmolding.
• You can make the lemon curd ahead of time or buy a high-quality store-bought version for convenience.
• For crack-free cheesecake results, avoid overmixing eggs into the batter and bake gently using the water bath method.

Keywords: lemon cheesecake, creamy cheesecake, water bath cheesecake, graham cracker crust, lemon dessert