Lemon Lovers Cheese Cake
Indulge your citrus cravings with this show-stopping Lemon Lovers Cheesecake, a luscious dessert bursting with sunshine-bright flavor. This creamy, rich cheesecake features a buttery graham cracker crust as its base, perfectly complementing the silky filling infused with fresh lemon juice, fragrant lemon zest, and a hint of tangy sour cream. Baked to perfection using a water bath for unbeatable smoothness, it’s topped with a vibrant layer of zesty lemon curd for an extra punch of citrusy decadence. Whether adorned with fluffy whipped cream and lemon slices or served as-is, this dessert is the ultimate treat for lemon enthusiasts. Ideal for gatherings or as a stunning centerpiece, this cheesecake is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tbsp Granulated sugar
- 6 tbsp Unsalted butter (melted)
- 24 oz Cream cheese (softened)
- 1 cup Granulated sugar
- 1 cup Sour cream
- 0.33 cup Fresh lemon juice
- 1 tbsp Lemon zest
- 2 tbsp All-purpose flour
- 4 Large eggs
- 1 cup Lemon curd (store-bought or homemade)
- 1 cup Whipped cream (optional, for garnish)
- 4 Lemon slices (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy (about 2-3 minutes) using a hand mixer or stand mixer. Scrape down the sides as needed.
Add sour cream, lemon juice, lemon zest, and flour. Mix until fully incorporated.
Add eggs one at a time, mixing just until combined after each addition. Be careful not to overmix at this stage to avoid incorporating too much air into the batter.
Pour the cheesecake batter over the cooled crust. Smooth out the top with a spatula.
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (creating a water bath).
Carefully transfer the roasting pan to the oven and bake for 60-70 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate for at least 6 hours or overnight for the best results.
Once chilled, spread a generous layer of lemon curd on top of the cheesecake. Garnish with whipped cream and lemon slices, if desired, before serving.
Slice and enjoy the ultimate Lemon Lovers Cheesecake!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 37.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
