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This creamy lemon cheesecake blends sweet citrus flavor with a silky smooth texture and buttery graham cracker crust. A layer of tangy lemon curd on top adds brightness while the chilled texture makes it ideal for warm weather or celebrations.
The first time I served this cheesecake was at a summer birthday and it instantly became the most requested dessert at our family gatherings.
Ingredients
- Full fat cream cheese: Provides the rich creamy base so avoid low fat versions for best results
- Fresh lemon zest and juice: Brighten the filling and deliver real citrus flavor
- Graham cracker crumbs: Create a crunchy base that contrasts perfectly with the creamy texture
- Heavy cream: Adds smoothness and structure that holds its shape when chilled
- Eggs: Bind the batter and give the cheesecake its classic set structure
- Vanilla extract: Adds depth and enhances the natural lemon flavor
- Lemon curd: Delivers a final burst of tangy sweetness and a glossy finish
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs and melted butter then press firmly into the bottom of a 9 inch springform pan using the base of a glass to create a tight even layer
- Preheat the Oven:
- Set oven to 325 degrees Fahrenheit to ensure even baking and gentle heat
- Mix the Filling:
- Beat softened cream cheese with sugar and lemon zest until completely smooth then add vanilla extract and lemon juice and continue mixing
- Incorporate Eggs and Cream:
- Mix in eggs one at a time beating well after each addition then gently fold in the heavy cream just until combined without overmixing
- Set Up the Water Bath:
- Place the filled pan into a larger pan and carefully pour hot water halfway up the sides to create steam and prevent cracking
- Bake the Cheesecake:
- Bake for 75 minutes until edges are puffed and center is slightly jiggly then remove from the oven
- Cool Gradually:
- Let cheesecake sit at room temperature for one hour to settle then spread lemon curd gently across the top while still slightly warm
- Chill and Serve:
- Refrigerate for at least five hours or overnight to fully set before slicing and serving with fresh lemon slices if desired
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I love the way the lemon curd finishes this cheesecake. It reminds me of summers with my grandmother when we would pick fresh lemons from her garden and make curd together. That flavor brings back joyful memories every time.
Storage Tips
Keep cheesecake covered in the refrigerator for up to four days. For longer storage wrap tightly in plastic and freeze slices individually for up to one month. Thaw overnight in the fridge before serving.
Ingredient Substitutions
If you prefer a spiced crust use crushed Biscoff cookies in place of graham crackers. For a stronger citrus flavor use a mix of lemon and orange zest. Store bought lemon curd works if homemade is not available.
Serving Suggestions
Serve chilled with a dollop of whipped cream or garnish each slice with a twist of lemon peel. Pairs beautifully with iced tea or sparkling wine for an elegant presentation.
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Cultural Context
Cheesecake dates back to ancient Greece but the modern baked version with cream cheese became an American classic. Lemon variations are especially popular in warmer climates where citrus is plentiful and refreshing desserts are appreciated.
Commonly Asked Questions
- → Can I use store-bought lemon curd?
Yes, store-bought lemon curd works well and saves time, though homemade offers a fresher flavor.
- → How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and bake the cheesecake in a water bath to minimize cracking. Lemon curd also hides any surface cracks.
- → Can I make it gluten-free?
Yes, you can use gluten-free graham cracker crumbs for the crust with great results.
- → Why should ingredients be at room temperature?
Room temperature cream cheese and eggs blend more smoothly, preventing lumps and ensuring a creamy texture.
- → How long should the cheesecake chill before serving?
It needs to refrigerate for at least 5 hours after baking to fully set and develop its flavor and texture.
- → Can I substitute the crust with cookies?
Yes, crushed Biscoff cookies make a delicious spiced alternative to the classic graham cracker crust.