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.
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!
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.
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:
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.
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.
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 Success Suggestions
- 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!
- 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.
- 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.
- 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.
Lemon Cheesecake Recipe
Prep Time: 1 hour
Prepare dinner Time: 1 hour
Whole Time: 8 hours (contains chilling)
Yield: serves 16
Class: Dessert
Technique: Baking
Delicacies: American
Description
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. You may make this lemon cheesecake recipe a day upfront, so the cheesecake has time to set within the fridge, and the lemon curd has time to set on high. Add the elective whipped cream and lemon slices or berries proper earlier than serving.
Graham Cracker Crust
Cheesecake
Toppings
Directions
- Regulate the oven rack to the lower-middle place and preheat oven to 350°F (177°C).
- Make the crust: In case you’re beginning out with full graham crackers, use a meals processor or blender to grind them into tremendous crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination shall be sandy. Press firmly into the underside and barely up the perimeters of an ungreased 9-inch springform pan. Pat down till the combination is now not crumby/crumbly; you need to use the flat backside of a small measuring cup to assist {smooth} it out if wanted. Pre-bake for 10 minutes. Take away from the oven and place the recent pan on a big piece of aluminum foil. The foil will wrap across the pan for the water tub in step 6. Permit crust to barely cool as you put together the filling.
- Make the lemon sugar: Place sugar in your meals processor or blender. Spoon lemon zest on high. Pulse/mix till the 2 are blended and the lemon zest is barely damaged down, about 10-12 pulses.
- Proceed with the filling: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and lemon sugar collectively on medium-high velocity in a big bowl till the combination is {smooth} and creamy, about 2 minutes. Add the lemon juice, bitter cream, and vanilla extract, then beat on medium-high velocity till absolutely mixed. On medium velocity, add the eggs one by one, beating after every addition till simply blended. After the ultimate egg is integrated into the batter, cease mixing. To assist stop the cheesecake from deflating and cracking because it cools, keep away from over-mixing the batter.
- Pour cheesecake batter into heat crust. Use a rubber spatula or spoon to {smooth} it into a good layer.
- Put together the easy water tub (see Observe for various technique): Boil a kettle/pot of water. You want 1 inch of water in your roasting pan for the water tub, so ensure you boil sufficient. I take advantage of a complete kettle of scorching water. Because the water is heating up, wrap aluminum foil across the springform pan. Place the pan inside of a big roasting pan. Rigorously pour the recent water inside the pan and place within the oven. (Or you'll be able to place the roasting pan within the oven first, then pour the recent water in. Whichever is less complicated for you.)
- Time-saving tip: If topping with lemon curd, which I extremely suggest, make the curd on the range because the cheesecake bakes, so it has time to chill earlier than utilizing in step 10.
- Bake cheesecake for 55–70 minutes or till the middle is sort of set. (Observe: if you happen to discover the cheesecake browning too rapidly on high, tent it with aluminum foil midway by baking.) When it’s carried out, the middle of the cheesecake will barely wobble if you happen to gently faucet the pan. Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven within the water tub because it cools down for 1 hour.
- Take away from the oven, elevate out of the water tub, then cool uncovered cheesecake utterly at room temperature.
- Prime with lemon curd: After cheesecake has cooled utterly at room temperature, unfold about 3/4 cup of lemon curd (round 1/2 of the curd recipe) on high, nearing the sting of the cheesecake with out spilling over. I take advantage of an offset spatula to unfold.
- Refrigerate the cheesecake for not less than 4 hours or in a single day.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Add extra garnishes like whipped cream, lemon slices, and berries, if desired. I used Wilton 1M piping tip for the pictured whipped cream. Utilizing a clear sharp knife, minimize into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
- Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.
Notes
- Make Forward Directions: This cheesecake might be made the day earlier than. It has to sit back for fairly a while earlier than serving. See step 11. If utilizing, you may make, cowl, and refrigerate the lemon curd as much as 10 days upfront.
- Freezing Directions: One other technique to make this cheesecake forward of time is to freeze it, and for finest outcomes, I like to recommend freezing with out the lemon curd topping and simply topping the cheesecake with the curd earlier than serving. Cool the cheesecake at room temperature. To freeze with the springform pan base: Take away the outer rim from the springform pan. Wrap the cheesecake with the underside of the pan with a couple of layers of plastic wrap, then a remaining layer of aluminum foil. To freeze with out the springform pan base: After the cheesecake has utterly cooled, run a pointy knife beneath the crust to launch it from the underside of the pan. Rigorously slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap all of it in a couple of layers of plastic wrap, then a remaining layer of aluminum foil. With or with out the springform pan base, you'll be able to freeze the cheesecake for as much as 3 months. Thaw in a single day within the fridge earlier than serving. Add toppings when serving cheesecake.
- Particular Instruments (affiliate hyperlinks): Citrus Juicer | Citrus Zester | Meals Processor | Electrical Mixer (Handheld or Stand Mixer) | 9-inch Springform Pan | Giant Roasting Pan for water tub | Offset Spatula | Piping Bag (Disposable or Reusable) and Wilton 1M Piping Tip if piping
- Toppings: Along with the lemon curd, my favourite toppings for this cheesecake are whipped cream, contemporary lemon slices, and contemporary blueberries. Raspberry sauce, blueberry sauce, or strawberry topping would even be scrumptious.
- Different Water Tub Technique: If you don't personal a big roasting pan or are nervous about your springform pan leaking, you'll be able to bake the cheesecake straight on the oven rack, above a big pan of scorching water on the rack under. Boil a kettle or pot of water. You want 1 inch of water in your pan for the water tub, so ensure you boil sufficient. Place a big metallic baking or roasting pan (I often use a 9×13-inch baking pan—don't use glass) on the underside rack of the preheated oven. Pour boiling water into pan, about 1 inch deep. Instantly place the cheesecake on the middle rack. Shut oven to lure the steam inside. This various water tub technique provides steam to the oven with out having the cheesecake sit within the water, so no must wrap the springform pan in aluminum foil.
- Room Temperature Components: Convey all chilly elements to room temperature earlier than starting. Room temperature elements mix rapidly and evenly, so that you received’t threat over-mixing. Additionally, beating chilly elements collectively will lead to a chunky cheesecake batter, hardly the way in which you need to start!
- Can I take advantage of Meyer lemons? Sure. No different adjustments to the recipe.
- Can I take advantage of limes? Sure. Or attempt my key lime cheesecake.
- Can I make mini lemon cheesecakes? Sure. For about 30 mini cheesecakes in a muffin pan, use the crust and filling above and observe the identical baking directions as these mini margarita cheesecakes. Or, for a smaller batch, observe the margarita cheesecakes recipe and swap the tequila, triple sec, and lime juice with 1/4 cup (60ml) lemon juice and the lime zest for lemon zest. Additionally, exchange the tequila and lime juice within the whipped cream with lemon juice. Be at liberty so as to add lemon curd on high of the cooled cheesecakes earlier than chilling.
- Non-US Readers: Don’t have graham crackers the place you reside? Use 200g floor digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I perceive, spreadable cream cheese offered in a bathtub in international locations exterior of the US is somewhat totally different from the spreadable cream cheese within the US, so could also be OK to make use of on this recipe. I've no expertise with it, however some non-US readers have reported success with straining off extra liquid earlier than utilizing. In case you attempt it, tell us the way it seems!
Key phrases: lemon cheesecake
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