Description
This luscious Lemon Cheesecake features a crispy honey graham cracker crust topped with a creamy, tangy lemon-flavored cream cheese filling and finished with a smooth homemade lemon curd. Baked in a water bath for a perfect texture, this elegant dessert balances sweetness with bright citrus notes, making it ideal for special occasions or a delightful treat any time.
Ingredients
Crust
- 2 ⅔ cups honey graham cracker crumbs (about 2 sleeves)
- ¼ cup honey or granulated sugar
- ¼ cup salted butter, melted (add 2 to 3 additional tablespoons if using granulated sugar)
Cheesecake Filling
- 1 ¾ cups powdered sugar
- ¼ cup dark brown sugar, packed
- Zest of 2 medium lemons
- 24 ounces cream cheese, room temperature (three 8 oz packages)
- ¾ cup full-fat sour cream
- 6 tablespoons lemon juice (from 2 medium lemons)
- ½ tablespoon vanilla extract
- 4 large eggs, beaten
Lemon Curd
- ½ cup granulated sugar
- Zest of 3 lemons
- ½ cup fresh lemon juice
- 3 large eggs, beaten
- 1/8 teaspoon salt
- ¼ cup unsalted butter, cold, sliced
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray and line the sides with a 3-inch wide strip of parchment paper to prevent sticking.
- Make the Crust Mixture: In a food processor, combine the honey graham cracker crumbs, honey or sugar, and melted salted butter. Pulse until the mixture is wet and crumbly.
- Form the Crust: Transfer the crumb mixture into the prepared springform pan. Press the crumbs firmly and evenly into the bottom and halfway up the sides of the pan, ensuring the crust is thickest where the sides meet the bottom.
- Bake the Crust: Place the pan in the preheated oven and bake for 10-12 minutes until golden brown and crispy. For a softer crust, chill in the refrigerator or freezer instead. Remove and allow to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat together powdered sugar, dark brown sugar, and lemon zest until well combined. Add cream cheese one package at a time, beating until creamy to avoid clumps of powdered sugar.
- Add Wet Ingredients to Filling: Mix in the sour cream, lemon juice, and vanilla extract until smooth and just combined, about 2 minutes.
- Incorporate Eggs: In a separate bowl, whisk eggs just until uniform. Gradually add eggs to the cream cheese mixture while mixing on low speed to keep the batter smooth. Scrape the bowl sides and bottom as needed. Avoid overbeating to prevent cracking.
- Prepare for Baking: Wrap the outside of the springform pan with two layers of heavy-duty tin foil to prevent water seepage during the water bath.
- Pour Filling and Set Up Water Bath: Pour the cheesecake filling into the cooled crust and tap the pan several times to release air bubbles. Place the springform pan inside a larger roasting or baking pan.
- Add Water Bath and Bake: Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 70 to 85 minutes, or until the edges are set and the center jiggles slightly. The internal temperature should reach 145°F.
- Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Prepare the Lemon Curd: Using a double boiler, whisk together sugar, lemon zest, lemon juice, beaten eggs, and salt over simmering water. Stir constantly until the mixture thickens and reaches 170°F.
- Strain and Finish Lemon Curd: Remove from heat and strain through a fine mesh sieve into a bowl containing cold butter slices. Stir until butter is fully incorporated. Cover with plastic wrap pressing directly on curd surface and chill until needed.
- Cool Cheesecake Completely: Remove the cheesecake from the water bath and allow to cool to room temperature for 1-2 hours.
- Add Lemon Curd Topping: Spread chilled lemon curd evenly over the top of the cooled cheesecake. Wrap well with plastic wrap and refrigerate overnight to set fully.
- Serve: Remove the cheesecake from the springform pan. Garnish with whipped topping, sliced lemons, and lemon zest if desired before serving.
Notes
- Ensure all cream cheese is at room temperature for a smooth batter without lumps.
- Do not overbeat the eggs in the filling to prevent cracking during baking.
- Wrapping the springform pan with foil and using a water bath helps avoid cracks and ensures even baking.
- Chilling the lemon curd covered with plastic wrap touching the surface prevents a skin from forming.
- Letting the cheesecake rest and chill overnight improves texture and flavor development.
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
