Ingredients

For the Crust:

1 ¾ cups graham cracker crumbs (from 14 whole crackers)
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

For the Cheesecake:

2 lb cream cheese, room temperature (4 packages, 8 ounces each)
1 cup granulated sugar
5 large eggs, room temperature
2 Tbsp sour cream
1 Tbsp lemon zest (from 2 lemons)
2 Tbsp lemon juice
½ Tbsp vanilla extract

For the Toppings:

½ cup lemon curd, homemade or storebought
1 cup heavy whipping cream
3 Tbsp powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Butter the bottom of a 9-inch springform pan and line it with a circle of parchment paper for easier release.

Step 2: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until mixture is moistened. Press crumbs firmly into the prepared pan, slightly up the sides. Bake for 8 minutes, then transfer to a rack to cool.

Step 3: Increase oven temperature to 450°F. Place two sheets of heavy-duty foil on the counter and set the springform pan in the center. Fold the foil up the sides of the pan, ensuring no rips. Fan the foil out at the top to keep the rim clear.

Step 4: In a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat cream cheese and sugar on medium-high speed for about 5 minutes until smooth, scraping down the bowl occasionally.

Step 5: Reduce mixer speed to medium. Add eggs one at a time, incorporating fully between additions. Scrape down the bowl as needed.

Step 6: Lower speed to low. Add sour cream, lemon zest, lemon juice, and vanilla. Mix until just combined. Pour batter over the cooled crust.

Step 7 (Water Bath): Boil enough water to fill a roasting pan about 1 inch up the sides of the springform pan. Set the foil-wrapped cheesecake pan in a deep roasting pan and pour hot water around its edges carefully.

Step 8: Bake at 450°F for 15 minutes. Without opening the oven, reduce heat to 225°F and bake for another 60–65 minutes until the center slightly wobbles when gently shaken.

Step 9: Remove cheesecake from the oven. Let it rest in the water bath for 45 minutes. Discard the foil, then set the pan on a wire rack to cool completely. Cover and refrigerate for at least 8 hours or overnight to set fully.

Step 10 (To Serve): In a large bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Transfer to a piping bag if desired.

Step 11: Run a thin knife around the edges of the cheesecake to loosen it. Remove the springform pan and transfer the cheesecake to a serving platter.

Step 12: Spread lemon curd evenly over the top. Pipe whipped cream around the edges or decorate as preferred. Garnish with fresh lemon slices if desired. Chill until ready to serve.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and avoid overmixing to prevent cracks on the cheesecake surface.

Make sure all your ingredients are at room temperature to ensure a smooth batter.

For a gluten-free crust, substitute graham crackers with gluten-free cookies or nuts.

If you don’t have a springform pan, line a regular cake pan with parchment paper and foil for easier removal and water bath protection.

Swap lemon curd topping with fresh berries for a different fruity twist.

FAQs

Can I make this cheesecake ahead of time?

Yes, cheesecake actually benefits from resting overnight in the refrigerator. Prepare and chill it for at least 8 hours or up to 2 days before serving.

Why is the water bath necessary?

The water bath creates a moist baking environment, which helps the cheesecake bake evenly and prevents cracking by regulating temperature.