This selfmade Lemon Cheesecake is citrusy and shiny, combining the creaminess of New York Cheesecake with vibrant lemon taste. The wealthy and easy filling is balanced by a touch of lemon zest topped with a golden crown of lemon curd and whipped cream.
Watch the video tutorial and see how simple it’s to make this Lemon Cheesecake.
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We’ve got all the time liked experimenting with cheesecake flavors, from Strawberry Cheesecake to Pumpkin Cheesecake. This Lemon Cheesecake is mostly a cross between a basic New York Cheesecake and Lemon Bars – it’s a must-try!
Lemon Cheesecake Recipe
I introduced this lemon cheesecake to our Easter dinner and it was such successful! Everybody liked it – the distinction of candy and tangy is irresistibly good, particularly with that golden layer of Lemon Curd. With frivolously sweetened whipped cream elegantly piped across the edges and a buttery crust, this dessert was a crowd-pleaser.
Adorning this dessert is extremely simple – merely unfold lemon curd excessive and add dollops of whipped cream and it’ll look professionally made. This selfmade deal with has an airiness to it that store-bought cheesecakes merely can’t duplicate.
Lemon Cheesecake with Lemon Curd Video
Watch as Natasha makes Lemon Cheesecake, guiding you thru every step to make sure your dessert is irresistibly scrumptious. We will’t wait so that you can do that recipe and fall in love with it simply as a lot as we’ve!
Elements
For this lemon cheesecake with lemon curd recipe, you’ll want to organize three key parts: crust, filling, and toppings, however the substances are easy.
- Graham Cracker Crust – all you want are graham cracker crumbs, melted butter, and a little bit of sugar to make a cheesecake crust.
- Cream Cheese – delivers the creamy basic style of cheesecake
- Granulated Sugar – provides simply the correct quantity of sweetness to the combination
- Eggs – assist to create a easy and creamy texture, whereas offering a refined elevate throughout baking, which helps to create a lighter, extra delicate cheesecake
- Bitter Cream – creates a extra dense and easy cheesecake
- Lemon – you’ll want the lemon zest and the juice which offers a burst of citrus taste
- Vanilla Extract – you should definitely use actual vanilla extract
- Lemon Curd – a shiny custard-like topping with a tangy citrus taste enhances the cheesecake’s total style and look. Home made is finest however storebought works in a pinch.
- Heavy Whipping Cream – mixed with sugar and vanilla creates a lightweight and ethereal garnish with a contact of sweetness and a fragile texture to distinction with the dense cheesecake
Variations
- Crust Choices: We used a basic graham cracker crust, however you possibly can change the flavour through the use of an almond crust, or any crisp cookie comparable to chocolate Oreo cookies (cream eliminated), Vanilla Wafers, or Biscoff shortbread cookies.
- Toppings: As a substitute of garnishing with lemon slices, take into account recent berries (blueberries, raspberries, strawberries, blackberries) or slices of lime or lime zest for a lemon-lime cheesecake
Make a Cheesecake Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl and stir till moistened.
- Press the crumbs right into a 9-inch springform pan lined with parchment, going barely up the edges. Utilizing a spoon or the underside of a measuring cup, press the crumbs into the pan.
- Bake for 8 minutes at 350°F after which cool to room temperature.
- Wrap your pan with foil – Improve oven temperature to 450°F. Place 2 sheets of extra-wide heavy-obligation foil on the counter. Set your springform pan within the middle and fold the foil up the edges of the pan, making certain there are not any rips. Fan the foil out on the prime to maintain the rim clear for rising.
Make Lemon Cheesecake
- Combine cream cheese and sugar – Within the bowl of a stand mixer fitted with a paddle attachment (or utilizing an electrical hand mixer), beat cream cheese and sugar on medium/excessive velocity for five minutes till utterly easy, scraping down the bowl as wanted.
- Add eggs – Cut back velocity to medium and add eggs one by one, letting them incorporate between every addition. Scrape down the bowl with a spatula as wanted.
- Cut back the velocity to low and add bitter cream, lemon zest, lemon juice, and vanilla. Combine on low velocity simply till included, scraping down the bowl as wanted. Pour cheesecake batter over the cooled crust.
- Boil a pot of water and set your foil-wrapped cheesecake pan in a deep roasting pan. Pour sizzling water across the edges about 1 inch up the edges of the springform pan. Fastidiously switch the cheesecake to the middle oven rack and bake at 450°F for quarter-hour then scale back warmth to 225°F with out opening the door and bake one other 60-65 minutes or till the middle of the cheesecake barely wobbles once you jolt the pan.
- Take away the cheesecake from the oven and let it relaxation within the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to chill utterly. As soon as totally cooled, cowl the springform pan and chill within the fridge for not less than 8 hours or in a single day to completely set earlier than serving.
Forestall Cracks in a Cheesecake
Baking with the water bathtub methodology is the key to attaining a wonderfully risen cheesecake with a easy, stage prime. The water helps keep a constant temperature and provides moisture to stop cracks. Wrapping the springform pan in foil creates a barrier that retains water from seeping into your cheesecake, making certain the crust stays dry and intact.
Prime and Serve Lemon Cheesecake
- Launch the Cake from the Pan: Run a skinny knife or spatula across the edges of the cheesecake to loosen it from the pan. Take away the springform pan and punctiliously switch the cheesecake to a cake platter.
- Make Whipped Cream: In a big mixing bowl, beat collectively heavy cream, sugar, and vanilla extract on medium/excessive velocity till stiff peaks kind. Switch to a piping bag fitted with an open star tip and put aside (or refrigerate the piping bag if not utilizing instantly.
- Unfold Lemon Curd over the floor. Pipe a beneficiant quantity of whipped cream across the fringe of the cake or beautify it to your liking. Garnish with skinny lemon slices. Refrigerate till able to serve.
Can I Make Cheesecake And not using a Water Bathtub?
Whereas a water bathtub is the easiest way to make sure your cheesecake doesn’t crack, you possibly can bake this lemon cheesecake with out one. Observe the baking directions from our Blueberry Cheesecake recipe for our tried-and-true methodology for an ideal cheesecake with out a water bathtub
What’s the Finest Strategy to Slice a Cheesecake?
Earlier than slicing into your cheesecake, soak the knife in a tall glass of sizzling water to warmth it. Wipe your knife with a paper towel between slices. Utilizing a heat, clear knife will guarantee excellent traces with every lower.
Make-Forward
- To Refrigerate: Retailer within the fridge for as much as 3-4 days. For the very best presentation, I don’t advocate including the toppings till you’re able to serve. Nevertheless, leftovers will refrigerate nicely even with the toppings.
- Freezing: After the cake chills within the fridge in a single day, wrap it in plastic wrap with a layer of professional quality aluminum foil and retailer it within the freezer for 2-3 months.
- To Thaw: Take away the foil however maintain the plastic wrap on whereas it thaws. Set it on a serving plate and refrigerate in a single day. Add toppings and serve.
Whether or not you’re celebrating a special day or just satisfying a candy tooth, this shiny and citrusy Lemon Cheesecake twist on a basic dessert is certain to be a showstopper.
Extra Refreshing Lemon Recipes
Love Lemon? When you’ve got loads of lemons and need concepts for utilizing up lemons, you’ll love these Lemon Recipes:
Lemon Cheesecake Recipe
Lemon Cheesecake combines the creaminess of basic cheesecake with a burst of vibrant lemon. The wealthy and easy filling is balanced by a touch of lemon zest and is topped with golden lemon curd. A buttery graham cracker crust offers the proper basis.
Forestall your display from going darkish
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Preheat the oven to 350°F with a rack within the middle. Dot the underside of a 9-inch springform pan with butter and line it with a circle of parchment for a better launch.
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In a medium bowl, mix graham cracker crumbs with sugar then stir in melted butter. Combine till moistened. Press crumbs into your ready pan, going barely up the edges. Bake for 8 minutes then switch to a rack to chill to room temperature.
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Improve the oven to 450°F. Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan within the middle and gently fold the foil up the edges of the pan making certain there are not any rips. Fan the foil out barely on the tops to maintain the rim clear for rising and to maintain water splashes out.
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Within the bowl of a stand mixer fitted with a paddle attachment (or utilizing an electrical hand mixer), beat cream cheese and 1 cup sugar on medium/excessive velocity for five minutes till utterly easy, scraping down the bowl a few occasions.
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Cut back velocity to medium and add eggs, one by one, permitting them to include between every addition. Scrape down the bowl with a spatula as wanted.
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Cut back velocity to low and add bitter cream, lemon zest, lemon juice, and vanilla. Combine on low velocity simply till included, scraping down the bowl as wanted. Pour batter over the cooled crust.
Bake Cheesecake in a Water Bathtub
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Boil a kettle of water (boil greater than you assume you will want). Set your foil-wrapped cheesecake pan in a deep roasting pan. Pour sizzling water across the edges about 1 inch up the edges of the springform pan.*
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Fastidiously switch the cheesecake to the middle rack of the oven and bake at 450°F for quarter-hour then scale back warmth to 225°F and, with out opening the door, bake a further 60-65 minutes or till the middle of the cheesecake wobbles barely once you jolt the pan.
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Take away the cheesecake from the oven and let it relaxation within the roasting pan with water for 45 minutes then discard the foil and set the springform pan on a wire rack to chill utterly. As soon as totally cooled, cowl the springform pan and chill within the fridge for not less than 8 hours or in a single day to completely set earlier than serving.
To Prime and Serve
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In a big mixing bowl, beat collectively heavy cream, powdered sugar, and vanilla extract on medium/excessive velocity till stiff peaks kind. Switch to a piping bag fitted with an open star tip and put aside (or refrigerate if not utilizing instantly).
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Run a skinny knife or spatula across the edges of the cheesecake to loosen it from the pan. Take away the springform pan and switch the cake to a cake platter (you possibly can slide off the parchment paper if desired).
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Unfold 1/2 cup of lemon curd over the floor of the cheesecake. Pipe a beneficiant quantity of whipped cream across the fringe of the cake or design nevertheless you favor. Garnish with small slices of recent lemon if desired. Refrigerate till able to serve.
- Graham Crackers: You may crush these in a meals processor or put them in a big zip bag and crush them with a rolling pin.
- Roasting Pan: In case your roasting pan is unstable or not designed to hold sizzling water safely, it’s finest to pour the recent water into the pan after it’s positioned on the oven rack. I like to recommend utilizing a kettle for this step to keep away from splashing sizzling water on your self or the recent oven door.
- Baking Occasions: For the very best outcomes, all the time totally preheat your oven and bake in a traditional oven (not convection). We extremely advocate utilizing an in-oven thermometer to make sure correct temperature.
581kcal Energy42g Carbs9g Protein43g Fats
Diet Details
Lemon Cheesecake Recipe
Quantity per Serving
% Every day Worth*
* % Every day Values are primarily based on a 2000 calorie food plan.
