Description
This classic Lemon Cheesecake features a buttery graham cracker crust, a smooth and creamy lemon-infused cream cheese filling, and a luscious topping of lemon curd and whipped cream. Baked in a water bath to achieve the perfect silky texture, this dessert is bright, tangy, and indulgently rich—an elegant treat for any occasion.
Ingredients
Scale
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
- Prepare the Crust: Preheat the oven to 350°F and prepare a 9-inch springform pan by buttering the bottom and lining it with parchment paper. In a medium bowl, mix graham cracker crumbs with sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then cool to room temperature.
- Prepare the Pan for Water Bath: Increase oven temperature to 450°F. Place two sheets of extra-wide heavy-duty foil on the counter, set the springform pan in the center, and carefully fold the foil up the sides to cover the pan without rips. Fan the foil tops out to keep the rim clear.
- Make the Cheesecake Batter: Using a stand mixer with a paddle attachment or hand mixer, beat cream cheese and sugar on medium/high speed for 5 minutes until smooth, scraping the bowl as needed. Lower speed to medium and add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl again.
- Add Remaining Ingredients: With mixer on low speed, add sour cream, lemon zest, lemon juice, and vanilla extract. Mix just until combined, scraping down the bowl as necessary. Pour batter over the cooled crust evenly.
- Bake in Water Bath: Boil a kettle of water. Place the foil-wrapped springform pan in a deep roasting pan. Pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan. Carefully transfer to the oven’s center rack and bake at 450°F for 15 minutes, then reduce heat to 225°F and bake an additional 60-65 minutes without opening the door. The cheesecake is done when the center slightly wobbles.
- Cool and Chill: Remove from oven and rest the cheesecake in the water bath for 45 minutes. Remove foil and place the springform pan on a wire rack to cool completely. Once cooled, cover and refrigerate for at least 8 hours or overnight to set fully.
- Prepare Topping: Beat heavy cream, powdered sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip or refrigerate until ready to use.
- Assemble and Serve: Loosen cheesecake edges with a thin knife or spatula, release from the springform pan, and transfer to a serving platter. Spread lemon curd evenly over the top. Pipe whipped cream decoratively around the edges. Garnish with fresh lemon slices if desired. Refrigerate until serving.
Notes
- Using room temperature ingredients ensures a smoother batter and prevents cracks.
- Wrapping the pan in foil prevents water from seeping into the cheesecake during the water bath bake.
- Do not open the oven door during the long bake to maintain consistent temperature.
- If fresh lemons are unavailable, bottled lemon juice can be substituted, but fresh zest is recommended for best flavor.
- Leftover cheesecake can be stored covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cheesecake, graham cracker crust, creamy cheesecake, water bath cheesecake, lemon dessert, whipped cream topping
