Description
Bring a touch of Mediterranean sunshine to your table with this velvety lemon cheesecake, featuring a buttery graham cracker crust and a bright, zesty filling. Topped with a luscious homemade lemon curd, it offers a sophisticated balance of creamy texture and tangy citrus flavor.
Ingredients
- 1.5 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons fresh lemon zest
- 3 large eggs, room temperature
- 1 large egg yolk
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for curd)
- 1 tablespoon lemon zest (for curd)
- 1 large egg (for curd)
- 1 large egg yolk (for curd)
- 1/3 cup fresh lemon juice (for curd)
- 4 tablespoons unsalted butter (for curd)
Instructions
- Preheat oven to 350°F (175°C), grease an 8-inch springform pan, and wrap the exterior in two layers of heavy-duty foil.
- Combine graham cracker crumbs, brown sugar, and melted butter; press into the pan and bake for 8-10 minutes.
- Reduce the oven temperature to 300°F (150°C).
- In a large bowl, rub the lemon zest into the granulated sugar until moist and fragrant.
- Beat the softened cream cheese with the lemon-sugar until smooth, then add eggs one at a time on low speed followed by the egg yolk.
- Gently stir in the sour cream, lemon juice, and vanilla extract until just incorporated.
- Pour the batter into the prepared crust and place the pan inside a larger roasting pan filled halfway with boiling water.
- Bake at 300°F for 45 minutes, then turn off the oven and leave the cake inside for 10 minutes with the door closed.
- Remove the cake from the water bath, run a knife around the edges immediately, and cool completely on a rack before refrigerating overnight.
- For the curd, whisk sugar, zest, egg, and yolk in a saucepan, then stir in lemon juice and butter pieces.
- Cook over low heat until thickened, strain through a sieve, chill, and spread over the cold cheesecake.
Notes
To ensure a perfectly smooth finish, allow all refrigerated ingredients to reach room temperature before mixing to prevent lumps and over-beating. Using the bottom of a flat glass to press the crust into the pan ensures a sturdy, even base that holds up beautifully when sliced.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean