Lemon Cheesecake

Indulge in the refreshing delight of Lemon Cheesecake, a creamy dessert that perfectly balances zesty lemon flavor with a rich cream cheese filling. This cheesecake is topped with tangy lemon curd, making it an impressive treat for any occasion—from birthdays to holiday gatherings. With its smooth texture and vibrant taste, each slice is a burst of sunshine on your palate. Easy to prepare and make-ahead friendly, this recipe ensures that you can enjoy a slice (or two) without the stress. Whether served plain or adorned with fresh berries and whipped cream, this Lemon Cheesecake is destined to become a favorite at your dessert table.

Prep Time20 mins

Cook Time1 hr 30 mins

Total Time1 hr 50 mins

Course: Desserts Cuisine: American Keyword: Ensure all ingredients are at room temperature before mixing for a lump-free filling. Baking in a water bath prevents cracks on the surface of your cheesecake. For variety, consider swirling fruit purees or adding flavored extracts to enhance taste. Servings: Serves approximately 12 slices Calories: 370kcal Author: Tisha

Ingredients

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
32 ounces cream cheese, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
4 tablespoons fresh lemon juice
10 ounces lemon curd (store-bought or homemade)

Instructions

Preheat your oven to 325°F (163°C).
Mix graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan.
In a stand mixer, beat cream cheese until smooth; gradually add sugar, then eggs one at a time. Stir in vanilla extract, lemon juice, and zest.
Pour the cheesecake batter into the crust. Wrap the pan in foil and place it in a larger roasting pan filled with hot water halfway up the sides.
Bake at 300°F (149°C) for about 1 hour and 30 minutes; turn off the oven and let it cool inside for an hour.
Chill in the refrigerator for at least 8 hours before topping with warmed lemon curd.

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