Watch the video and follow the instructions below to be on your way to the universal joy of homemade Lemon Cheesecake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this recipe and we hope yours does too.
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Crust
Preheat the oven to 325°F. Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform. Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist. Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom & sides (a measuring cup works well to help create and form a nice level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.
Lemon Curd
In a sauce pan: add egg yolks, sugar, lemon juice, lemon zest, salt. Then stir until well mixed. Next, turn up the heat to low and cook for 10-15 minutes or until it thickens (make sure to stir frequently).
Remove the pan from heat source. Add 4 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 1 cup of curd.
For smooth lemon curd – do not skip this step. Place a mesh/strainer over a ‘right sized’ bowl. Then pour the custard through the strainer. Let cool and refrigerate until ready to use.
Cheesecake
Turn down the heat to 275°F. In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, lemon zest, salt and beat until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add cornstarch (make sure to sift it) and mix everything together until smooth.
Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform.
Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ up to half full. Careful to not get any water in the cheesecake. Carefully place the pan in the center of the preheated oven. Cook for 2 hours at 275°F. Turn off the oven. Then open the oven door approx. 1″ (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven.
Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours. Spread lemon curd on top of the cheesecake. Refrigerate for 8 hours or overnight (recommend: tent with foil while in the refrigerator).
Garnish with cream & lemon slices.
Enjoy!
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Lemon Cheesecake with Lemon Curd
Equipment
- 9" springform pan
Ingredients
Crust
- 2 cups (265g) crushed graham crackers about 17 sheets
- ¼ cup superfine sugar
- 6 tbsp melted unsalted butter
Cheesecake
- 32 oz cream cheese softened / room temperature
- 1 ¼ cups superfine sugar
- ½ cup lemon juice
- ½ cup sour cream (full fat) room temperature
- 1 tbsp lemon zest packed
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 large eggs room temperature
Lemon Curd
- 3 large egg yolks
- ½ cup superfine sugar
- ¼ cup lemon juice
- 4 tbsp unsalted butter
- 1 tbsp lemon zest packed
- ⅛ tsp salt
Instructions
Crust
- Preheat the oven to 325°F.
- Wrap the pan with foil- tear a very large piece of heavy duty aluminum foil. Tightly wrap the foil around the outside of the pan. Make sure that there is no holes or tears in the foil. This will prevent water leaking into the springform.
- Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter & sugar to the food processor and pulse until the crumbs are moist.
- Place the crumb mixture in the springform pan, firmly press until in the shape of the pan bottom & sides (a measuring cup works well to help create and form a nice level layer). Bake for 10 minutes. Let cool for 15- 20 minutes.
Lemon Curd
- In a sauce pan: add egg yolks, sugar, lemon juice, lemon zest, salt. Then stir until well mixed. Next, turn up the heat to low and cook for 10-15 minutes or until it thickens (make sure to stir frequently). Remove the pan from heat source. Add 4 tbsp of cold butter cubes to the pan and whisk everything together until the butter has fully melted. Stir continuously until the curd becomes uniform and smooth. You should have about 1 cup of curd.
- For smooth lemon curd – do not skip this step. Place a mesh/strainer over a 'right sized' bowl. Then pour the custard through the strainer. Let cool and refrigerate until ready to use.
Cheesecake
- Turn down the heat to 275°F.
- In bowl: beat/mix cream cheese until smooth. Use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl. Add sugar and beat until smooth. Add sour cream, vanilla extract, lemon juice, lemon zest, salt and beat until smooth. Continue to use a spatula to scrap the sides of the cheesecake batter towards the center of the bowl.
- Add cornstarch (make sure to sift it) and mix everything together until smooth.
- Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have 4 separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform.
- Water Bath- Place the cheesecake in the center of the roasting pan. Carefully add boiling hot water into the bottom of the pan ~ up to half full. Careful to not get any water in the cheesecake.
- Carefully place the pan in the center of the preheated oven. Cook for 2 hours at 275°F. Turn off the oven. Then open the oven door approx. 1" (place a wooden spoon or oven mitten on the door) leaving the cheesecake undisturbed for 1 more hour. Lastly, remove cheesecake from the oven.
- Slowly and carefully remove the aluminum foil from the pan. Place the cheesecake on the counter and let set at room temperature for 2-3 hours.
- Spread lemon curd on top of the cheesecake. Refrigerate for 8 hours or overnight (recommend: tent with foil while in the refrigerator).
Garnish with cream & lemon slices. Enjoy!
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