Description
This luscious Lemon Cheesecake features a rich, creamy lemon-infused filling atop a buttery graham cracker crust, baked in a water bath for a perfectly smooth and velvety texture. Topped with tangy lemon curd, fresh whipped cream, and lemon slices, it’s an elegant dessert perfect for any special occasion or gathering.
Ingredients
Crust
- 2 cups (175g) graham cracker crumbs
- ⅓ cup (67g) granulated sugar
- 7 tablespoons (99g) unsalted butter, melted
Filling
- 1 ⅓ cups (267g) granulated sugar
- 1 tablespoon lemon zest
- 3 (8 ounce/226g) packages cream cheese, room temperature
- 4 large eggs, room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla bean paste
- ¼ cup (59ml) lemon juice
- ½ cup heavy whipping cream
Toppings
- Lemon Curd (see note)
- Whipped Cream
- Lemon Slices
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Pan: Wrap the bottom and sides of a 9 or 10-inch springform pan with two or three long strips of foil, ensuring the foil goes up at least halfway around the sides to create a waterproof barrier for the water bath.
- Make Crust: In a bowl, combine the graham cracker crumbs and ⅓ cup granulated sugar. Stir in the melted butter with a fork to avoid clumps. Press this mixture firmly into the bottom and slightly up the sides of the foil-lined springform pan. Chill the crust while preparing the filling.
- Prepare Lemon Sugar: Place 1 ⅓ cups granulated sugar and lemon zest in a small food processor and pulse until the zest is fully incorporated into the sugar. If you don’t have a processor, whisk or mix by hand thoroughly to blend.
- Make Filling: Using a stand mixer, beat the cream cheese on medium speed until smooth and creamy. Gradually add the lemon sugar and beat until combined. Add eggs one at a time, beating after each addition until fully incorporated. Mix in salt, lemon juice, and vanilla bean paste until smooth. Finally, add the heavy whipping cream and mix for about 5 seconds, scraping down the bowl to ensure a uniform batter.
- Fill Pan: Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top evenly.
- Set up Water Bath: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about one-third to halfway up the sides of the springform pan. This water bath helps gently cook the cheesecake for a creamy texture.
- Bake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and prop the door open slightly with a wooden spoon or oven mitt. Let the cheesecake sit inside for 1 hour to cool gradually, which helps prevent cracking.
- Remove and Chill: Carefully remove the springform pan from the water bath and discard the water. Let the cheesecake cool completely at room temperature, then cover tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set fully.
- Serve: Before serving, top the cheesecake with lemon curd, freshly whipped cream, and lemon slices for garnish. Slice and enjoy your creamy, tangy lemon cheesecake!
Notes
- Lemon Curd can be homemade or store-bought; it adds a bright citrus flavor that complements the cheesecake.
- Using room temperature cream cheese and eggs ensures a smooth batter without lumps.
- The water bath is essential to prevent cracking and produce a creamy, even texture.
- Be sure to chill the crust to help it hold its shape during baking.
- Vanilla bean paste provides a more intense vanilla flavor than extract but can be substituted if necessary.
