Description
Indulge in the tangy sweetness of this luscious Lemon Cheesecake that’s rich, creamy, and bursting with citrus flavor. A perfect dessert for any occasion!
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs (about 14 sheets)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
Cheesecake Filling:
- 1â…“ cups granulated sugar, divided
- Zest of 2 lemons
- 2 tablespoons all-purpose flour
- 4 (8-ounce) packages cream cheese, room temperature
- 4 large eggs, room temperature
- ¼ cup lemon juice (about 2 juicy lemons)
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup lemon curd
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- To prepare the crust: Preheat oven to 350°F. Invert the bottom of a 9-inch springform pan. Process graham crackers with sugar, salt, and butter. Press into pan and bake.
- To prepare the filling: Mix sugar with lemon zest. Beat cream cheese, add sugar mixture, then eggs, lemon juice, vanilla, and sour cream. Pour into pan and bake in a water bath.
- Cool, add lemon curd on top, refrigerate overnight.
- To serve: Remove sides of pan, add whipped cream on top.
Notes
- Make sure cream cheese and eggs are at room temperature for smooth consistency.
- Chill the cheesecake overnight for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 41g
- Sodium: 430mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg