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Homemade The Best Lemon Cheesecake Recipe photo

The Best Lemon Cheesecake Recipe

This Lemon Cheesecake is a creamy, zesty delight! With a buttery crust and luscious lemon curd topping, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter melted
For the Filling:
  • 1 and 1/2 cups granulated sugar
  • 1 tablespoon lemon zest
  • 5 (8-ounce) bricks full-fat cream cheese
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 large egg yolks
  • 2/3 cup freshly squeezed lemon juice
  • 1/4 cup heavy cream
  • 3/4 cup lemon curd
  • Whipped cream optional, for serving
  • Lemon slices optional, for garnish
  • Mint sprigs optional, for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Large saucepan

Method
 

Instructions:
  1. Step 1: Prepare the Crust - Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
  2. Step 2: Make the Filling - In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add in the sugar and lemon zest, mixing until fully combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
  3. Step 3: Add the Eggs - Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Make sure to scrape the sides of the bowl as necessary.
  4. Step 4: Incorporate Lemon Juice and Heavy Cream - Pour in the freshly squeezed lemon juice and heavy cream. Mix until just combined. Avoid overmixing to keep the cheesecake from cracking during baking.
  5. Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust. For a creamier texture and to prevent cracks, consider placing the springform pan in a larger pan filled with hot water. Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
  6. Step 6: Cool and Chill - Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or overnight if possible.
  7. Step 7: Add Lemon Curd - Before serving, spread the lemon curd evenly over the top of the cheesecake. Garnish with whipped cream, lemon slices, and mint sprigs if desired.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • You can freeze the cheesecake (without toppings) for up to 3 months.
  • Add toppings just before serving to keep them fresh.