Description

This elegant lemon cheesecake features a buttery graham cracker base and a velvety, citrus-infused filling topped with a tangy homemade curd. It is a refreshing, make-ahead dessert that strikes the perfect balance between rich creaminess and bright, zesty flavor.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tablespoons melted butter
2 tablespoons lemon zest
1 1/4 cups granulated sugar
24 oz full-fat brick cream cheese, softened
3 large eggs, room temperature
1 egg yolk
1/2 cup full-fat sour cream
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup lemon curd
Whipped cream for garnish

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Instructions

Preheat oven to 350°F and prepare an 8-inch springform pan with grease and parchment paper.
Mix graham cracker crumbs, brown sugar, and melted butter, then press into the pan and bake for 8–10 minutes.
Reduce oven to 300°F and rub lemon zest into sugar until fragrant before beating in the cream cheese.
Add eggs one at a time followed by the egg yolk, sour cream, lemon juice, and vanilla, mixing on low speed until just combined.
Wrap the pan in foil, place in a roasting pan with boiling water, and bake for 45 minutes.
Allow to cool gradually in the closed oven for 10 minutes, then cool on a wire rack and chill in the fridge for at least 4 hours.
Whisk lemon curd over low heat until thickened, strain, and spread over the chilled cheesecake before serving.

Notes

To ensure a perfectly smooth finish, always use room temperature ingredients and avoid over-beating the batter once the eggs are added. For the cleanest slices, use a warm, damp knife and wipe it clean between every cut.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American