|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 24g||120%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||2%|
|Total Sugars 37g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lightly lemon flavored cheesecake is made with a crisp graham cracker crust, and is topped with a tart lemon curd topping. Lemon curd is the perfect topping for a creamy, rich cheesecake. It not only looks beautiful and imparts decadent flavor, but even if your cheesecake cracks in the oven, you can easily cover the mistake with the lemon curd. In the end, this is a great make-ahead dessert that is certainly worth the effort and is sure to wow any guests. When making this lemon cheesecake, you can use prepared lemon curd from the store or make your own easy lemon curd.
"The cheesecake is amazing and quite easy to prepare and cook—I followed the directions and had no cracks! It is rich and delicious and an excellent choice for a potluck or special occasion. You could streamline preparation by serving individual slices with a dollop of whipped cream instead of piping it." —Diana Rattray
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
7 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon salt
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup granulated sugar
8 ounces sour cream, at room temperature
1 tablespoon freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
Lemon Curd Topping:
10 ounces lemon curd, store-bought or homemade
1 cup sweetened whipped cream
Lemon slices or lemon zest, for garnish (optional)
Gather the ingredients. When making a cheesecake from scratch adjust the oven rack to the lower-middle position and preheat oven to 350 F.
In a medium bowl combine the graham cracker crumbs, melted butter, 1/4 cup of sugar, and salt.
Press into the bottom and up the sides of a 9-inch springform pan wrapped in aluminum foil. Pre-bake the crust for 8 minutes.
Cool on a wire rack while you prepare the filling.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.
Add the sour cream, 1 tablespoon of lemon zest, lemon juice, and vanilla extract and beat until combined.
Add the eggs, one at a time, beating until just blended.
Pour the filling over the slightly cooled crust and smooth the top.
Boil enough water to fill your roasting pan with 1 inch of water.
Place the cheesecake pan inside a large roasting pan with high sides. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Place on serving platter.
Spread the prepared lemon curd over surface of the cheesecake.
Decorate with sweetened whipped cream and garnish with lemon slices or lemon zest, if desired.
Slice and serve.
Lemon Curd Cheesecake Tips
- For this recipe, you can use prepared lemon curd or make your own homemade version. If you choose to make your own, be sure to prepare it a day or two ahead of time and store it in the refrigerator until ready to use. (You don't want to spread a warm lemon curd on a chilled cheesecake.)
- If you don't have a springform pan for making a cheesecake, make it in a 9-by-13-inch baking pan and cut into squares instead.
- To make the lemon curd more spreadable, transfer it to a small bowl and whisk it until smooth.
- If necessary, blot the top of the cheesecake gently with a paper towel to remove excess moisture before spreading the lemon curd.
- Stabilized whipped cream is stiffer and easier to pipe, and it holds up better.
Lemon Curd Cheesecake Storage
- The leftover cheesecake can be stored in the refrigerator for up to three days.
- To freeze the cheesecake, wrap the baked cheesecake without the lemon curd topping in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to serve, defrost in the refrigerator overnight. When ready to serve, top with the layer of lemon curd and sweetened whipped cream, if desired.
Why Did My Cheesecake Crack?
- If you are wondering why your cheesecake cracked, it could be a result of over mixing after adding the eggs. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.
- Cheesecake can also crack after being baked due to dramatic changes in temperature (such as when moving from a hot oven directly to a counter top). For this reason, propping the oven door open and allowing the cake slowly come down in temperature is a great way to help prevent cracks.
- If your cheesecake has cracks, fill them in with some sweetened whipped cream before you apply the lemon curd glaze.
What happens if you don't bake cheesecake in a water bath?
Baking a cheesecake in a water bath allows it to cook evenly without cracking or sinking. You can bake it without a water bath, but the top won't be as even and smooth.