Lemon Cheesecake
This Lemon Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of fresh lemons. The buttery graham cracker crust complements the smooth filling, making it a perfect treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ½ cups granulated sugar
- ¼ cup lemon zest
- 2 pounds cream cheese, room temperature
- 8 ounces sour cream
- 1 ¼ cup fresh lemon juice
- 5 large eggs, room temperature
- ¼ teaspoon salt
- 10 tablespoons unsalted butter
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 pinch salt
Instructions
- Prepare Lemon Curd: Whisk eggs and sugar in a medium saucepan. Add lemon juice, zest, and salt. Heat over medium, whisking constantly, until thickened. Remove from heat, transfer to a bowl, cover with plastic wrap directly on the surface, and chill for 3 hours or overnight.
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, melted butter, and salt. Press into a 10-inch springform pan and bake for 10 minutes. Allow to cool.
- Prepare Cheesecake Filling: Combine sugar and lemon zest in a bowl. Beat cream cheese in a mixer, add lemon sugar, sour cream, and lemon juice. Add eggs one at a time, mixing until just combined.
- Assembly: Wrap springform pan in foil. Pour half the cheesecake batter over crust. Add ¾-1 cup lemon curd, top with remaining batter. Swirl additional 1 cup curd on top. Bake in a water bath at 325°F for 1-1 ½ hours until set but slightly jiggly.
- Cool: Turn off oven, leave cheesecake inside to cool gradually. Chill in fridge for 4-6 hours or overnight.
Nutrition
- Calories: 880
- Sugar: 64g
- Sodium: 420mg
- Fat: 59g
- Saturated Fat: 36g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 270mg