Tuesday, March 28, 2023

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Lemon Cheesecake Recipe – Sally’s Baking Dependancy

Look no additional—that is the one lemon cheesecake recipe you’ll ever make once more. Savor each sweet-tart style of the creamiest, dreamiest cheesecake flavored with contemporary lemon, nestled between a buttery graham cracker crust and a layer of do-it-yourself lemon curd. Prime with clouds of fluffy whipped cream and sunny lemon slices for a easy but eye-catching presentation.

lemon cheesecake with whipped cream and blueberries on top.

Right here we now have a pure lemon cheesecake. I tailored this recipe from my well-liked key lime cheesecake recipe. Some evaluations have stated they’d love much more key lime taste, so I saved that in thoughts right here, and infused somewhat extra contemporary zest into the batter.

Plan forward to make this cheesecake—ideally, the day earlier than you propose to serve it. It wants time to bake, cool, and set within the fridge. Don’t all of us want somewhat me time earlier than a giant occasion? 😉

3 Components to This Lemon Cheesecake

  • Graham Cracker Crust: A traditional graham cracker crumb crust is the right base for this lemon cheesecake. In case you can’t discover graham crackers the place you reside, see the submit on easy methods to make a graham cracker crust for substitution data.
  • Lemon Cheesecake Filling: This can be a velvety-smooth and creamy filling, not stick-to-the-roof-of-your-mouth-dense like New York-style cheesecake might be.
  • Lemon Curd: We’re topping the baked cheesecake with a layer of lemon curd. Have you ever made it earlier than? It’s surprisingly simple—if you happen to can whisk, you may make lemon curd!
slice of lemon cheesecake with lemon curd and whipped cream on brown wooden plate.
slices of lemon cheesecake on springform pan.

Begin With a Crumb Crust

The recipe is mainly the identical as my conventional graham cracker crust, however with extra crumbs and fewer butter, as a result of cheesecake is so heavy and moist. Observe that I take advantage of somewhat extra crumbs right here than what I take advantage of for normal cheesecake as a result of immediately’s batter is somewhat thinner. (And subsequently you need to begin with a barely drier crust.)

The crust seems buttery, tender, and crunchy on the identical time. Give it a 10-minute head begin within the oven earlier than including the filling.

graham cracker crust pressed into springform pan.

Make the Filling

Have you ever ever tried vanilla sugar earlier than? I ask as a result of we’re doing one thing comparable right here. Some readers have talked about they might love extra lime taste in my key lime cheesecake, and so I wished to amp up the lemon taste in immediately’s recipe with out truly altering the bottom recipe.

Pulse lemon zest with the sugar you want for the cheesecake filling. This infuses the sugar with lemon taste. As an alternative of the lemon zest simply sitting within the batter, it’s now damaged down within the sugar (which, together with the cream cheese, is the bottom of the filling). Very simple.

You possibly can actually do that with any recipe that requires granulated sugar and lemon zest. Seize your meals processor (one thing you additionally want for the graham crackers within the crust!) and pulse away:

lemon zest on top of sugar in food processor bowl and shown again pulsed together.

The cheesecake filling elements come collectively in a sure order. Beat the cream cheese and lemon zest-infused sugar collectively first, after which beat in the remainder of the elements apart from the eggs. Add the eggs one by one, beating solely till mixed. Over-beating the eggs incorporates an excessive amount of air into the batter, which causes the cheesecake to deflate and crack.

Whereas a standard concern about baking cheesecakes is easy methods to stop cracks in cheesecake, it doesn’t matter as a lot for this recipe as a result of we’re overlaying the highest with lemon curd. Nonetheless, I at all times bake cheesecake in a water tub. Cheesecake loves a moist surroundings so it may well bake up {smooth}, creamy, tall, and crack-free. I often use the standard water tub technique, but in addition clarify another within the recipe Notes under.

batter in glass bowl and shown again in springform pan in big pan of water.

Observe my exact directions for baking and cooling your cheesecake. I’ve stated it earlier than and I’ll say it once more: there’s no better check to your willpower than these few hours ready for a cheesecake to bake and funky. Throughout this time, you may make the lemon curd topping.

Make the Lemon Curd

I’ve an entire separate web page devoted to do-it-yourself lemon curd, with a video tutorial to assist. That is an elective topping, however accentuates the lemon taste within the dessert. I strongly suggest including it!

Cool the lemon curd utterly. Then unfold it on high of the lemon cheesecake after the cheesecake has cooled to room temperature, and earlier than chilling within the fridge. You need the lemon curd to sit back and set on high of the cheesecake.

cheesecake in springform pan and shown again with lemon curd being spread on top.

After the lemon curd-topped cheesecake has chilled utterly, you’ll be able to garnish and serve.

Non-obligatory Garnishes

This lemon cheesecake is elegant (or ought to I say, sublemon—LOL) topped with whipped cream. You possibly can additionally add contemporary lemon slices and berries, and raspberry sauce, blueberry sauce, or strawberry topping would even be scrumptious.

However further toppings are utterly elective; nobody goes to show down a plain slice of this divine dessert, with its shiny halo of do-it-yourself lemon curd.

Within the pictured lemon cheesecake, I piped the whipped cream with Wilton 1M piping tip, however you may additionally simply unfold it on high like I do with this pumpkin swirl cheesecake.

lemon cheesecake with piped whipped cream and lemon slices sitting on wooden cake stand.
removing a slice of lemon cheesecake with lemon curd and whipped cream from base of springform pan.

Lemon Cheesecake Success Suggestions

  1. Room temperature batter: Be sure the entire cheesecake batter elements are at room temperature so the batter stays {smooth} and combines rapidly. Beating chilly elements will lead to a chunky over-beaten batter… hardly the way in which you need to begin!
  2. Bake the cheesecake: The lemon cheesecake can take wherever from 55–70 minutes. It’s carried out when the sides are set. Utilizing an oven mitt, give the pan a lightweight faucet. The very middle of the cheesecake ought to nonetheless be a bit wobbly.
  3. Cool the cheesecake: Cheesecake doesn’t like huge temperature adjustments, so cool it utilizing my assured technique: flip off the oven, crack open the door, and let the cheesecake sit within the water tub within the oven for 1 hour. After that, take away it from the water tub and place it on the counter at room temperature to completely cool.
  4. Chill the cheesecake: After the cheesecake cools to room temperature, unfold cooled lemon curd on high and chill it within the fridge for not less than 4 hours and even in a single day.


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