Description
Silky lemon cheesecake with lemon curd dances between tangy brightness and creamy indulgence. Mediterranean sunshine lives in each luxurious slice, inviting dessert enthusiasts to savor pure citrus elegance.
Ingredients
Scale
Cheesecake Ingredients:
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
Sweeteners and Dairy:
- 1 cup sugar
- 1/4 cup sour cream
- 1/4 cup unsalted butter, cubed
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Lemon Curd Ingredients:
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
Instructions
- Craft a sturdy foundation for the cheesecake by combining graham cracker crumbs with melted butter and sugar, pressing the mixture firmly into a springform pan until compact and even.
- Preheat the oven to 325°F and briefly toast the crust for 10 minutes, allowing it to develop a subtle golden hue and structural integrity.
- Create a velvety cheesecake base by thoroughly blending cream cheese with sugar until silky smooth, incorporating eggs methodically to ensure a uniform texture.
- Enhance the filling with bright citrus notes by gently folding in lemon juice, zest, sour cream, and vanilla extract, mixing until the ingredients meld seamlessly.
- Transfer the creamy mixture into the prepared crust, using a spatula to level the surface and eliminate any potential air pockets.
- Bake the cheesecake in a gentle oven environment, allowing it to cook slowly for approximately 55-60 minutes until the center maintains a subtle wobble.
- After baking, implement a gradual cooling technique by leaving the cheesecake inside the oven with the door slightly ajar, helping prevent potential cracking.
- Refrigerate the cooled cheesecake for a minimum of 4 hours, enabling it to set completely and develop optimal flavor concentration.
- Prepare the lemon curd by whisking lemon juice, zest, sugar, and eggs in a saucepan, continuously stirring over medium heat until the mixture transforms into a luxurious, thick consistency.
- Strain the curd through a fine mesh to achieve a silky smooth texture, then cool completely with plastic wrap directly touching the surface.
- Once chilled, lavish the cheesecake’s surface with a generous layer of tangy lemon curd, creating a vibrant and glossy topping.
- Garnish with delicate lemon slices and additional zest to amplify the citrus profile and provide a visually appealing presentation.
Notes
- Choose room temperature ingredients to ensure a smooth, creamy cheesecake texture without lumps.
- Prevent cracks by using a water bath method during baking, wrapping the springform pan with aluminum foil to keep water out.
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for dietary restrictions.
- Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener, which works well in this recipe without compromising the overall flavor profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 36 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 85 mg