Lemon Cheesecake

Shared by Ben · with credit

Original recipe from sallysbakingaddiction.com · shared with credit by Ben

I make this creamy lemon cheesecake when I want something bright and a little fancy for a spring gathering. The graham crust and lemon curd on top make it feel special without much fuss.

Ingredients

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 5 tablespoons (71g) unsalted butter, melted

• 1 cup (200g) granulated sugar
• 1 tablespoon lemon zest (about 1 lemon)
• four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 3 large eggs, at room temperature

• 1 cup (240ml) homemade or store-bought lemon curd

• whipped cream
• lemon slices

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix the graham cracker crumbs, sugar, and melted butter together with a fork in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press firmly into the bottom and slightly up the sides of the prepared springform pan. Pre-bake for 10 minutes.
3. Remove from the oven and allow to cool as you prepare the filling. Keep oven on.

1. In a food processor or blender, pulse the granulated sugar and lemon zest together until combined and fragrant, about 30–60 seconds. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add the lemon sugar and beat on medium-high speed until combined. Add the sour cream and vanilla extract, and beat on medium-high speed until combined. Add the lemon juice and beat on medium-high speed until combined. On low speed, add the eggs one at a time, beating just until each is incorporated. Do not over-mix.
3. Pour the cheesecake batter on top of the warm crust. Use a rubber spatula or the back of a spoon to smooth it into an even layer.

1. Prepare the water bath: Boil a kettle or pot of water. Place the springform pan in a large roasting pan. Carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Do not get water on the cheesecake.
2. Bake for 55–70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour.
3. Remove the springform pan from the water bath, then place the springform pan on a wire rack. Allow to cool completely at room temperature.

1. Once the cheesecake has cooled to room temperature, spread the lemon curd in an even layer on top.
2. Refrigerate the cheesecake for at least 4 hours and up to 5 days. For best results, refrigerate overnight.
3. Use a knife to loosen the chilled cheesecake from the springform pan sides. Remove the springform pan sides. Garnish with whipped cream and lemon slices if desired. Slice and serve cold.

Nutrition (per serving, estimated)

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