Description
Indulge in the tangy sweetness of this delightful Lemon Cheesecake. A velvety smooth cream cheese filling with a hint of lemon zest, all nestled in a graham cracker crust. Topped with luscious lemon curd and optional whipped cream, it’s a perfect balance of flavors.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons unsalted butter, melted
Lemon Cheesecake Filling:
- 1 and 1/2 cups granulated sugar
- 1 Tablespoon lemon zest, finely grated
- 5 8-ounce bricks full-fat cream cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 3 large egg yolks, room temperature
- 2/3 cup lemon juice, freshly squeezed
- 1/4 cup heavy cream, room temperature
- 3/4 cup lemon curd, homemade or store-bought
- Whipped cream (optional)
- Lemon slices (optional)
- Mint sprigs (optional)
Instructions
- Graham Cracker Crust: Preheat oven, prepare pan, mix crust ingredients, press into pan, and partially bake.
- Lemon Cheesecake Filling: Beat sugar and lemon zest, add cream cheese, vanilla, eggs, lemon juice, and cream. Pour into crust, set in water bath, and bake. Cool and chill.
- Topping: Spread lemon curd on chilled cheesecake, top with whipped cream, lemon slices, and mint sprigs. Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
Keywords: Lemon Cheesecake, Dessert, Cream Cheese, Lemon Curd, Graham Cracker Crust
