Description
This elegant Lemon Cheesecake captures the essence of the Mediterranean with its velvety texture and bright citrus notes. Featuring a buttery graham cracker base and a glossy lemon curd finish, it is a sophisticated dessert perfect for any special occasion.
Ingredients
- 1.5 cups Graham Cracker Crumbs
- 1/2 cup Unsalted Butter, melted
- 1.5 cups Granulated Sugar
- 24 oz Full-Fat Cream Cheese, room temperature
- 2 tablespoons Fresh Lemon Zest
- 1/4 cup Fresh Lemon Juice
- 1/2 cup Full-Fat Sour Cream, room temperature
- 1 teaspoon Vanilla Extract
- 4 Large Eggs, room temperature
- 1/2 cup Lemon Curd for topping
Instructions
- Preheat oven to 350°F (177°C) and bring all refrigerated ingredients to room temperature.
- Mix graham cracker crumbs with melted butter and a tablespoon of sugar, press into a springform pan, and pre-bake for 10 minutes.
- Process granulated sugar and lemon zest together until fragrant and well-combined.
- Beat cream cheese and lemon sugar until smooth, then mix in lemon juice, sour cream, and vanilla.
- Incorporate eggs one at a time on medium speed until just combined.
- Place the foil-wrapped pan in a roasting pan, add the batter, and fill the roasting pan with 1 inch of boiling water.
- Bake for 55 to 70 minutes, then let cool in the oven with the door cracked for one hour before chilling and topping with lemon curd.
Notes
For the smoothest results, always use brick-style cream cheese rather than spreadable varieties. When wrapping your pan for the water bath, use extra-wide heavy-duty foil to ensure no water seeps into your crust, maintaining that perfect crunch.
- Prep Time: 25 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean