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Lemon Cheesecake with Lemon Curd and Whipped Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 24 reviews

  • Author: Diane
  • Total Time: 9 hours 53 minutes
  • Yield: 12 servings

Description

This classic Lemon Cheesecake features a buttery graham cracker crust and a rich, creamy lemon-flavored filling baked in a water bath for a smooth texture. Topped with lemon curd and whipped cream, it’s a perfect refreshing dessert that’s ideal for gatherings and celebrations.

Ingredients

Crust

  • 1 ¾ cups graham cracker crumbs (from 14 whole crackers)
  • 6 Tbsp unsalted butter, melted
  • 2 Tbsp granulated sugar

Filling

  • 2 lb cream cheese, room temperature (4 packages, 8 ounces each)
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 2 Tbsp sour cream
  • 1 Tbsp lemon zest (from 2 lemons)
  • 2 Tbsp lemon juice
  • ½ Tbsp vanilla extract

Topping

  • ½ cup lemon curd (homemade or storebought)
  • 1 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • ½ tsp vanilla extract
  • Fresh lemon slices for garnish (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F with a rack in the center. Butter the bottom of a 9-inch springform pan and line it with parchment paper for easier release. In a medium bowl, combine graham cracker crumbs with sugar, then stir in melted butter until moistened. Press the crumb mixture into the prepared pan, slightly up the sides. Bake for 8 minutes, then cool to room temperature on a rack.
  2. Prepare the pan for water bath: Increase oven temperature to 450°F. Place two sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and wrap the foil up the sides of the pan securely to prevent water from leaking in. Fan the foil out at the top to keep the pan rim clear.
  3. Make the filling: Using a stand mixer fitted with a paddle attachment (or hand mixer), beat the cream cheese and 1 cup sugar on medium-high speed for 5 minutes until smooth, scraping down the bowl as needed. Reduce speed to medium and add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl again.
  4. Add remaining filling ingredients: Lower mixer speed to low, then add sour cream, lemon zest, lemon juice, and vanilla extract. Mix until just combined, scraping down the bowl as necessary. Pour the batter evenly over the cooled crust in the springform pan.
  5. Bake in water bath: Boil a kettle of water. Place the foil-wrapped cheesecake pan inside a deep roasting pan. Pour the hot water around the sides of the springform pan about 1 inch deep. Bake at 450°F for 15 minutes, then reduce oven temperature to 225°F and bake for an additional 60-65 minutes without opening the oven door. The center should wobble slightly when gently shaken.
  6. Cool the cheesecake: Remove the cheesecake from the oven and leave it in the roasting pan with the water bath for 45 minutes to cool gradually. Discard the foil and transfer the springform pan to a wire rack to cool completely. Cover and refrigerate for at least 8 hours or overnight to fully set.
  7. Prepare the topping: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract at medium-high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with an open star tip, or refrigerate until ready to use.
  8. Serve: Run a thin knife around the edges of the cheesecake to loosen from the pan. Remove the springform ring and transfer the cake with parchment paper to a serving platter. Spread ½ cup lemon curd evenly over the top. Pipe whipped cream around the edges or your desired design. Garnish with fresh lemon slices if desired. Refrigerate until serving to maintain freshness.

Notes

  • Bring eggs and cream cheese to room temperature before mixing to prevent lumps.
  • Wrapping the pan with foil tightly is crucial to avoid water leaking into the cheesecake during the water bath baking.
  • The water bath helps ensure even baking and prevents cracking.
  • Do not open the oven during the second, lower temperature bake to avoid cracking.
  • Chilling overnight is necessary for the cheesecake to fully set and develop flavor.
  • Use an electric mixer for best results in achieving a smooth filling.
  • Parchment paper helps with easier removal from the pan.
  • Lemon zest and juice can be adjusted to taste for more or less tartness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 23 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/lemon-cheesecake-with-lemon-curd-and-whipped-cream-recipe/