Get ready to indulge in the creamy, tangy delight of this Lemon Cheesecake! It's a showstopper dessert that's surprisingly easy to make. Let’s dive into the deliciousness!
Tips for Success
Make sure to soften your cream cheese completely for a smooth filling. Trust me, this part's so satisfying when it all comes together!
Serving Suggestions
Top each slice with a dollop of lemon curd for an extra zing. Your guests will be raving!
Ingredients
- For the crust:
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- For the filling:
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- For baking and finishing:
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Instructions
- Preheat the oven:
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Step 1- Preheat the oven: Preheat the oven to 325°F.
- Prepare the springform pan:
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Step 2- Prepare a water bath: Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal.* Gently fold the top of the foil around the edge of the pan. Spray inside the pan with nonstick cooking spray.
- Make the crust:
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Step 3- Combine crust ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and a quarter way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
- Make the filling:
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Step 4- Beat the filling ingredients: In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, lemon juice, and flour. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
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Step 5- Pour the batter: Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter.
- Prepare the water bath:
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Step 6- Add water to the roasting pan: Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
- Bake the cheesecake:
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Step 7- Bake the cheesecake: Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry. If the middle is slightly wobbly, that's fine. Err on the side of underbaking rather than overbaking.
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Step 8- Cool in the oven: Turn off the oven heat and crack the oven door open just by 1 inch. I like using a wooden spoon between the oven and oven door to do this. Let the cheesecake cool inside the oven for 1 hour. This will prevent cracks from forming.
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Step 9- Remove from oven: Remove the cheesecake from the oven and water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cake to ensure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
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Step 10- Chill the cheesecake: Refrigerate until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
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Step 11- Serve the cheesecake: Release the cheesecake from the pan onto a cake stand or serving plate and top with the lemon curd. Slice using a big sharp knife, wiping it off under running hot water in between cuts. Serve.
Nutrition
- Calories: 350, Fat: 25g, Carbs: 30g, Protein: 6g
Cooking techniques
Using a water bath for baking helps to create a moist environment, preventing the cheesecake from cracking and ensuring a creamy texture. Be sure to monitor your baking time closely!
Variations or substitutions
You can substitute the sour cream with Greek yogurt for a tangy twist. For a more decadent flavor, try adding white chocolate to the filling!
Storage tips
Store leftovers in the fridge for up to 3 days. To maintain texture, keep the cheesecake uncovered.
Notes
Be careful when unwrapping the foil to prevent any water from dripping into the cheesecake. Also, for best flavor, allow the cheesecake to chill overnight if you can!
