Lemon Cheesecake Citrus Dessert (Printable Version)

# What You'll Need:

→ Crust

01 - 240g graham cracker crumbs
02 - 50g granulated sugar
03 - 115g unsalted butter, melted

→ Filling

04 - 900g cream cheese, softened
05 - 200g granulated sugar
06 - 4 large eggs
07 - 2 teaspoons vanilla extract
08 - 60ml fresh lemon juice
09 - 1 tablespoon lemon zest

→ Topping

10 - 280g lemon curd, store-bought or homemade
11 - Whipped cream, for serving

# Step-by-Step Directions:

01 - Set the oven temperature to 163°C (325°F).
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium mixing bowl. Press firmly into the bottom and slightly up the sides of a 23cm (9-inch) springform pan. Refrigerate while preparing the filling.
03 - Beat the softened cream cheese until smooth and creamy using a stand or hand mixer. Gradually incorporate the sugar, scraping down the bowl as needed. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest until just combined.
04 - Wrap the exterior of the springform pan tightly with multiple layers of heavy-duty foil to prevent water seepage during the water bath.
05 - Pour the batter evenly over the crust and smooth the surface. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Reduce oven temperature to 149°C (300°F) and bake for 90 minutes.
06 - Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gently and prevent cracking.
07 - Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 8 hours or preferably overnight to set completely.
08 - Warm the lemon curd gently until spreadable, then evenly spread it over the chilled cheesecake. Garnish with whipped cream before serving.

# Helpful Notes:

01 - Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
02 - Baking in a water bath prevents cracks and yields a velvety texture.
03 - Allow the cheesecake to chill fully before slicing. Use a knife warmed in hot water for clean, neat cuts.
04 - Wrap the springform pan securely with foil to avoid water leaking in during baking.

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