Lemon Cheesecake Recipe – Sally’s Baking Habit

Look no additional—that is the one lemon cheesecake recipe you’ll ever make once more. Savor each sweet-tart style of the creamiest, dreamiest cheesecake flavored with contemporary lemon, nestled between a buttery graham cracker crust and a layer of selfmade lemon curd. Prime with clouds of fluffy whipped cream and sunny lemon slices for a easy but eye-catching presentation.

3 Components to This Lemon Cheesecake

• Graham Cracker Crust: A traditional graham cracker crumb crust is the right base for this lemon cheesecake. Should you can’t discover graham crackers the place you reside, see the put up on tips on how to make a graham cracker crust for substitution info.
• Lemon Cheesecake Filling: It is a velvety-smooth and creamy filling, not stick-to-the-roof-of-your-mouth-dense like New York-style cheesecake may be.
• Lemon Curd: We’re topping the baked cheesecake with a layer of lemon curd. Have you ever made it earlier than? It’s surprisingly simple—in case you can whisk, you may make lemon curd!

Begin With a Crumb Crust

Make the Filling

You might actually do that with any recipe that requires granulated sugar and lemon zest. Seize your food processor (one thing you additionally want for the graham crackers within the crust!) and pulse away:

The cheesecake filling substances come collectively in a sure order. Beat the cream cheese and lemon zest-infused sugar collectively first, after which beat in the remainder of the substances aside from the eggs. Add the eggs one after the other, beating solely till mixed. Over-beating the eggs incorporates an excessive amount of air into the batter, which causes the cheesecake to deflate and crack.

Whereas a standard concern about baking cheesecakes is tips on how to stop cracks in cheesecake, it doesn’t matter as a lot for this recipe as a result of we’re overlaying the highest with lemon curd. Nonetheless, I all the time bake cheesecake in a water tub. Cheesecake loves a damp atmosphere so it might bake up {smooth}, creamy, tall, and crack-free. I often use the standard water tub methodology, but in addition clarify an alternate within the recipe Notes beneath.

Comply with my exact directions for baking and cooling your cheesecake. I’ve stated it earlier than and I’ll say it once more: there’s no higher take a look at to your willpower than these few hours ready for a cheesecake to bake and funky. Throughout this time, you may make the lemon curd topping.

Make the Lemon Curd

After the lemon curd-topped cheesecake has chilled fully, you possibly can garnish and serve.

Non-obligatory Garnishes

This lemon cheesecake is elegant (or ought to I say, sublemon—LOL) topped with whipped cream. You might additionally add contemporary lemon slices and berries, and raspberry sauce, blueberry sauce, or strawberry topping would even be scrumptious.

However additional toppings are fully non-obligatory; nobody goes to show down a plain slice of this divine dessert, with its shiny halo of selfmade lemon curd.

Within the pictured lemon cheesecake, I piped the whipped cream with Wilton 1M piping tip, however you would additionally simply unfold it on prime like I do with this pumpkin swirl cheesecake.

Lemon Cheesecake Success Suggestions

1. Room temperature batter: Ensure that the entire cheesecake batter substances are at room temperature so the batter stays {smooth} and combines rapidly. Beating chilly substances will end in a chunky over-beaten batter… hardly the best way you wish to begin!
2. Bake the cheesecake: The lemon cheesecake can take anyplace from 55–70 minutes. It’s executed when the sides are set. Utilizing an oven mitt, give the pan a lightweight faucet. The very middle of the cheesecake ought to nonetheless be a bit wobbly.
3. Cool the cheesecake: Cheesecake doesn’t like huge temperature adjustments, so cool it utilizing my assured methodology: flip off the oven, crack open the door, and let the cheesecake sit within the water tub within the oven for 1 hour. After that, take away it from the water tub and place it on the counter at room temperature to completely cool.
4. Chill the cheesecake: After the cheesecake cools to room temperature, unfold cooled lemon curd on prime and chill it within the fridge for not less than 4 hours and even in a single day.

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Lemon Cheesecake Recipe

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  Writer: Sally
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  Prep Time: 1 hour
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  Cook dinner Time: 1 hour
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  Whole Time: 8 hours (consists of chilling)
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  Yield: serves 16
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  Class: Dessert
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  Technique: Baking
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  Delicacies: American

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Description

Savor each sweet-tart style of the creamiest, dreamiest cheesecake flavored with contemporary lemon, nestled between a buttery graham cracker crust and a layer of selfmade lemon curd. You may make this lemon cheesecake recipe a day upfront, so the cheesecake has time to set within the fridge, and the lemon curd has time to set on prime. Add the non-obligatory whipped cream and lemon slices or berries proper earlier than serving.

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Graham Cracker Crust

Cheesecake

Toppings

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Directions

1. Modify the oven rack to the lower-middle place and preheat oven to 350°F (177°C).
2. Make the crust: Should you’re beginning out with full graham crackers, use a food processor or blender to grind them into high quality crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination can be sandy. Press firmly into the underside and barely up the perimeters of an ungreased 9-inch springform pan. Pat down till the combination is now not crumby/crumbly; you should utilize the flat backside of a small measuring cup to assist {smooth} it out if wanted. Pre-bake for 10 minutes. Take away from the oven and place the recent pan on a big piece of aluminum foil. The foil will wrap across the pan for the water tub in step 6. Permit crust to barely cool as you put together the filling.
3. Make the lemon sugar: Place sugar in your food processor or blender. Spoon lemon zest on prime. Pulse/mix till the 2 are blended and the lemon zest is barely damaged down, about 10-12 pulses.
4. Proceed with the filling: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar collectively on medium-high velocity in a big bowl till the combination is {smooth} and creamy, about 2 minutes. Add the lemon juice, bitter cream, and vanilla extract, then beat on medium-high velocity till totally mixed. On medium velocity, add the eggs one after the other, beating after every addition till simply blended. After the ultimate egg is integrated into the batter, cease mixing. To assist stop the cheesecake from deflating and cracking because it cools, keep away from over-mixing the batter.
5. Pour cheesecake batter into heat crust. Use a rubber spatula or spoon to {smooth} it into a good layer.
6. Put together the easy water tub (see Be aware for various methodology): Boil a kettle/pot of water. You want 1 inch of water in your roasting pan for the water tub, so be sure to boil sufficient. I take advantage of a whole kettle of scorching water. Because the water is heating up, wrap aluminum foil across the springform pan. Place the pan inside of a giant roasting pan. Fastidiously pour the recent water inside the pan and place within the oven. (Or you possibly can place the roasting pan within the oven first, then pour the recent water in. Whichever is simpler for you.)
7. Time-saving tip: If topping with lemon curd, which I extremely advocate, make the curd on the range because the cheesecake bakes, so it has time to chill earlier than utilizing in step 10.
8. Bake cheesecake for 55–70 minutes or till the middle is sort of set. (Be aware: in case you discover the cheesecake browning too rapidly on prime, tent it with aluminum foil midway by way of baking.) When it’s executed, the middle of the cheesecake will barely wobble in case you gently faucet the pan. Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven within the water tub because it cools down for 1 hour.
9. Take away from the oven, raise out of the water tub, then cool uncovered cheesecake fully at room temperature.
10. Prime with lemon curd: After cheesecake has cooled fully at room temperature, unfold about 3/4 cup of lemon curd (round 1/2 of the curd recipe) on prime, nearing the sting of the cheesecake with out spilling over. I take advantage of an offset spatula to unfold.
11. Refrigerate the cheesecake for not less than 4 hours or in a single day.
12. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Add extra garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Utilizing a clear sharp knife, reduce into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
13. Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.

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Notes

1. Make Forward Directions: This cheesecake may be made the day earlier than. It has to relax for fairly a while earlier than serving. See step 11. If utilizing, you may make, cowl, and refrigerate the lemon curd as much as 10 days upfront.
2. Freezing Directions: One other strategy to make this cheesecake forward of time is to freeze it, and for finest outcomes, I like to recommend freezing with out the lemon curd topping and simply topping the cheesecake with the curd earlier than serving. Cool the cheesecake at room temperature. To freeze with the springform pan base: Take away the outer rim from the springform pan. Wrap the cheesecake with the underside of the pan with just a few layers of plastic wrap, then a remaining layer of aluminum foil. To freeze with out the springform pan base: After the cheesecake has fully cooled, run a pointy knife beneath the crust to launch it from the underside of the pan. Fastidiously slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap all of it in just a few layers of plastic wrap, then a remaining layer of aluminum foil. With or with out the springform pan base, you possibly can freeze the cheesecake for as much as 3 months. Thaw in a single day within the fridge earlier than serving. Add toppings when serving cheesecake.
3. Particular Instruments (affiliate hyperlinks): Citrus Juicer | Citrus Zester | Food Processor | Electrical Mixer (Handheld or Stand Mixer) | 9-inch Springform Pan | Giant Roasting Pan for water tub | Offset Spatula | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
4. Toppings: Along with the lemon curd, my favourite toppings for this cheesecake are whipped cream, contemporary lemon slices, and contemporary blueberries. Raspberry sauce, blueberry sauce, or strawberry topping would even be scrumptious. 
5. Different Water Bathtub Technique: If you don’t personal a big roasting pan or are nervous about your springform pan leaking, you possibly can bake the cheesecake straight on the oven rack, above a big pan of scorching water on the rack beneath. Boil a kettle or pot of water. You want 1 inch of water in your pan for the water tub, so be sure to boil sufficient. Place a big metallic baking or roasting pan (I often use a 9×13-inch baking pan—don’t use glass) on the underside rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Instantly place the cheesecake on the middle rack. Shut oven to entice the steam inside. This various water tub methodology provides steam to the oven with out having the cheesecake sit within the water, so no have to wrap the springform pan in aluminum foil.
6. Room Temperature Elements: Convey all chilly substances to room temperature earlier than starting. Room temperature substances mix rapidly and evenly, so that you received’t danger over-mixing. Additionally, beating chilly substances collectively will end in a chunky cheesecake batter, hardly the best way you wish to start!
7. Can I take advantage of Meyer lemons? Sure. No different adjustments to the recipe.
8. Can I take advantage of limes? Sure. Or attempt my key lime cheesecake.
9. Can I make mini lemon cheesecakes? Sure. For about 30 mini cheesecakes in a muffin pan, use the crust and filling above and observe the identical baking directions as these mini margarita cheesecakes. Or, for a smaller batch, observe the margarita cheesecakes recipe and swap the tequila, triple sec, and lime juice with 1/4 cup (60ml) lemon juice and the lime zest for lemon zest. Additionally, exchange the tequila and lime juice within the whipped cream with lemon juice. Be at liberty so as to add lemon curd on prime of the cooled cheesecakes earlier than chilling.
10. Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese bought in a bath in nations outdoors of the US is somewhat totally different from the spreadable cream cheese within the US, so could also be OK to make use of on this recipe. I’ve no expertise with it, however some non-US readers have reported success with straining off extra liquid earlier than utilizing. Should you attempt it, tell us the way it seems!

Key phrases: lemon cheesecake