Lemon Cheesecake Recipe

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Creamy, tangy, and refreshingly vibrant—this Lemon Cheesecake is a show-stopping dessert that delivers a bright citrus punch with every bite. Its rich and velvety filling is infused with fresh lemon zest and juice, perfectly balanced with a buttery graham cracker crust. The real star, though, is the glossy lemon curd layer on top, adding a luscious finish that makes this cheesecake unforgettable. Whether you’re looking for a springtime treat or a zesty twist on a classic dessert, this one is guaranteed to impress.

Each slice feels like sunshine on a plate, topped with fluffy whipped cream and garnished with lemon wedges for a picture-perfect finish. Ideal for birthdays, brunches, or a sweet ending to your dinner party, this cheesecake offers a perfect balance of creamy indulgence and citrusy brightness. If you’re a lemon lover, you’re in for a decadent delight that’s both refreshing and satisfying.

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Ingredients for this Lemon Cheesecake Recipe

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tbsp all-purpose flour
• Zest of 2 lemons
• ⅓ cup fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Curd Topping:

• ½ cup fresh lemon juice
• Zest of 1 lemon
• ½ cup sugar
• 3 large egg yolks
• 4 tbsp unsalted butter, cubed

For Garnish:

• Whipped cream (homemade or store-bought)
• Lemon slices or wedges

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then set aside to cool slightly while preparing the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the eggs one at a time, mixing on low speed to avoid incorporating too much air. Blend in the sour cream, flour, lemon zest, lemon juice, and vanilla extract until fully combined. Scrape down the sides of the bowl as needed to ensure a consistent batter.

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Step 3: Bake the Cheesecake

Pour the filling over the pre-baked crust and smooth the top with a spatula. Place the springform pan into a larger roasting pan, then carefully pour hot water into the outer pan until it reaches halfway up the sides (this water bath helps prevent cracking). Bake for 55–65 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

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Step 4: Chill

Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

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Step 5: Prepare the Lemon Curd

While the cheesecake chills, make the lemon curd. In a small saucepan over medium heat, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook while stirring constantly until the mixture thickens (about 6–8 minutes). Remove from heat and stir in the cubed butter until smooth. Strain if desired for extra silkiness. Let it cool, then spread evenly over the chilled cheesecake.

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Step 6: Garnish and Serve

Once the lemon curd is set on top, pipe whipped cream around the edges and garnish with fresh lemon slices. Slice and serve chilled for the most refreshing experience.

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Estimated Nutrition (per slice, based on 12 servings):

• Calories: ~420 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 280mg
• Total Carbohydrates: 36g
• Sugar: 28g
• Protein: 6g

Note: These values are approximate and may vary based on ingredient brands and portion size.

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Frequently Asked Questions

1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch—just make sure it’s 100% lemon juice with no additives.

2. How do I prevent my cheesecake from cracking?

Use a water bath during baking, avoid overmixing the batter, and allow the cheesecake to cool gradually in the oven with the door ajar.

3. Can I make this cheesecake gluten-free?

Yes, use gluten-free graham crackers or almond flour for the crust and ensure all other ingredients are certified gluten-free.

4. Do I have to use a springform pan?

A springform pan is ideal for easy removal, but you can use a deep pie dish or cake pan. Just line it with parchment and plan to serve from the dish.

5. Can I make it ahead of time?

Absolutely! This cheesecake is perfect for making 1–2 days ahead. It actually tastes better after chilling overnight.

6. How do I know when the cheesecake is done?

The center should be slightly jiggly but not wet when gently shaken. It will firm up as it cools.

7. What’s the best way to slice the cheesecake neatly?

Use a hot knife (dip in hot water and wipe clean between cuts) for smooth, clean slices.

8. Can I skip the lemon curd topping?

Yes, but the curd adds an extra citrus punch. If you skip it, consider adding more zest or a lemon glaze for enhanced flavor.

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