Lemon Cheesecake
To be honest, I have put off making a cheesecake for the blog. I love cheesecake, but it can definitely be a labor of love. They take quite a bit of time to make, as well as quite a few ingredients. But it’s time. My lemon cheesecake recipe features a homemade lemon curd swirl and is baked without a water bath! I tried to take some of the complicated steps out while still maintaining the best results, and that is just what I did!
Lemon curd:
Let’s start with the lemon curd. You could of course use store bought if you are in a pinch, but it’s pretty easy to make and SO much better homemade. In a medium saucepan combine egg yolks, fresh lemon juice, fresh lemon zest, and granulated sugar. Cook this over medium heat for about 10 minutes, it should thicken and coat the back of a spoon. Remove from heat and add the butter. Allow it to melt and then stir to combine. I like to strain it at this point to remove any large pieces of zest or cooked pieces of egg using a fine mesh strainer.
You can skip this step but it makes the texture super silky and smooth. If using a mesh strainer use a spoon or spatula to continue to press the mixture through the mesh so you get every last drop. After straining stir in the heavy cream. This isn’t traditional in lemon curd, but I love the creamy texture it gives it. Pour into an airtight container and allow to cool completely before using in your cheesecake. Store in the refrigerator if it won’t be the same day.
Graham cracker crust:
The first step in our lemon cheesecake is making the graham cracker crust. You will need a springform pan for this recipe so that you are able to release and remove the cheesecake and crust once it is ready to be served. Preheat your oven to 350 degrees Fahrenheit and place an oven rack in the middle position. In a food processor pulse your graham crackers to a fine crumb. Alternatively, crush the graham crackers using a plastic bag and a rolling pin. Add the melted butter and granulated sugar and pulse or stir to combine. It should stick together when pressed between your fingers. Pour this into a greased nine inch springform pan. Press down into a firm layer and up the sides of the pan using the bottom of a cup or glass. Bake the crust for 10 minutes and then set aside while you make the filling.
Lemon cheesecake:
Next, onto the cheesecake filling. The most important part of this step is that your cream cheese is completely room temperature and softened. If it is still cold, it will be lumpy and not result in a smooth filling. To the bowl of a stand mixer with the paddle attachment add your cream cheese, we will need three blocks, or 24 ounces, and granulated sugar. Mix together on medium speed for four minutes until smooth. Add the vanilla, salt, and each egg one at a time, mixing between each one for about 30 seconds. Scrape down the edges and bottom of the bowl at each step. Add the sour cream and mix until combined, about 30 seconds. Add the heavy whipping cream and mix for about a minute on medium speed.
Pour mixture into the springform pan on top of the graham cracker crust. If your lemon curd is refrigerated, warm up until softened and pourable in the microwave, about 20 seconds or so. If it is room temperature it should be fine. Scoop spoonful’s of lemon curd onto the top of the cheesecake. Use as much or as little as you want. I used about ⅔ of it and had some left over. Use a skewer or a butter knife and drag it through each dollop and across the cheesecake, both vertically and horizontally. Carefully place in the middle rack of the oven and bake for 50-55 minutes.
When it is done it should appear set in the middle, but still jiggle a bit when you gently shake the pan. If the middle is still wet or looks liquidly in the center when you shake it, it is not quite done. When finished turn the oven off but leave the cheesecake in the oven with the door cracked open for one hour. Gradually cooling down keeps the cheesecake from cracking too much. After an hour remove and wrap tightly with plastic wrap or foil and place in the refrigerator overnight. Before serving, top with fresh whipped cream, leftover lemon curd, and berries if desired. Store in an airtight container in the refrigerator for up to three days. Enjoy! This is one of my favorites.
Check out my blackberry swirl cheesecake bars here.
Lemon Cheesecake
Ingredients
Lemon curd
- 4 egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp fresh lemon zest
- 2/3 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- 1 tbsp heavy whipping cream
Graham cracker crust
- 14 graham crackers
- 1 tbsp granulated sugar
- 5 tbsp melted butter
Lemon cheesecake
- 24 oz cream cheese, softened at room temperature
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
Instructions
Lemon curd
- In a medium saucepan combine egg yolks, fresh lemon juice, fresh lemon zest, and granulated sugar. Cook this over medium heat for about 10 minutes, it should thicken and coat the back of a spoon. Remove from heat and add the butter. Allow it to melt and then stir to combine. I like to strain it at this point to remove any large pieces of zest or cooked pieces of egg using a fine mesh strainer.
- You can skip this but it makes the texture super silky and smooth. If using a mesh strainer use a spoon or spatula to continue to press the mixture through the mesh so you get every last drop. After straining stir in the heavy cream. Pour into an airtight container and allow to cool completely before using in your cheesecake. Store in the refrigerator if it won’t be the same day.
Graham cracker crust
- Preheat oven to 350° Fahrenheit and place an oven rack in the middle position. In a food processor pulse your graham crackers to a fine crumb. Alternatively, crush the graham crackers using a plastic bag and a rolling pin. Add the melted butter and granulated sugar and pulse or stir to combine. It should stick together when pressed between your fingers. Pour this into a greased nine inch springform pan. Press down into a firm layer and up the sides of the pan using the bottom of a cup or glass. Bake the crust for 10 minutes and then set aside while you make the filling.
Lemon cheesecake
- Before starting, make sure the cream cheese is completely room temperature and softened. If it is still cold, it will be lumpy and not result in a smooth filling. To the bowl of a stand mixer with the paddle attachment add your cream cheese, three blocks, or 24 ounces and granulated sugar. Mix together on medium speed for four minutes until smooth. Add the vanilla, salt, and each egg one at a time, mixing between each one for about 30 seconds. Scrape down the edges and bottom of the bowl at each step. Add the sour cream and mix until combined, about 30 seconds. Add the heavy whipping cream and mix for about a minute on medium speed.
- Pour mixture into the springform pan on top of the graham cracker crust. If your lemon curd is refrigerated, warm up until softened and pourable in the microwave, about 20 seconds or so. If it is room temperature it should be fine. Scoop spoonful's of lemon curd onto the top of the cheesecake. Use as much or as little as you want. I used about ⅔ of it and had some left over. Use a skewer or a butter knife and drag it through each dollop and across the cheesecake, both vertically and horizontally. Carefully place in the middle rack of the oven and bake for 50-55 minutes.
- When it is done it should appear set in the middle, but still jiggle a bit when you gently shake the pan. If the middle is still wet or looks liquidly in the center when you shake it, it is not quite done. When finished turn the oven off but leave the cheesecake in the oven with the door cracked open for one hour. Gradually cooling down keeps the cheesecake from cracking too much. After an hour remove and wrap tightly with plastic wrap or foil and place in the refrigerator overnight. Before serving, top with fresh whipped cream, leftover lemon curd, and berries if desired.
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