Lemon Cheesecake Recipe

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Lemon Cheesecake Recipe

Ingredients

For the Crust:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each, 680g total) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon vanilla extract

For the Lemon Topping:

  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) fresh lemon juice
  • 2 egg yolks, beaten
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest

Instructions

For the Crust:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan, spreading it evenly to form the crust.
  4. Bake the crust for 10 minutes. Remove from the oven and set aside to cool.

For the Cheesecake Filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the granulated sugar, beating until well combined and smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream, heavy cream, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined.
  5. Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the Cheesecake:

  1. Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  3. Remove the cheesecake from the oven and let it cool completely to room temperature. Then refrigerate for at least 4 hours or overnight.

For the Lemon Topping:

  1. In a medium saucepan, combine the granulated sugar and cornstarch.
  2. Gradually whisk in the water and fresh lemon juice until smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
  4. Gradually whisk about half of the hot lemon mixture into the beaten egg yolks, then return the mixture to the saucepan.
  5. Cook for another 2 minutes, stirring constantly, until the mixture is thick and glossy.
  6. Remove from heat and stir in the unsalted butter and lemon zest until the butter is melted and the mixture is smooth.
  7. Let the lemon topping cool to room temperature.

Assemble the Cheesecake:

  1. Once the cheesecake is fully chilled, spread the cooled lemon topping evenly over the top.
  2. Return the cheesecake to the refrigerator for at least 1 hour before serving.

Serve:

  • Carefully remove the cheesecake from the springform pan.
  • Slice and serve chilled. Garnish with lemon slices or whipped cream if desired.

Enjoy your homemade Lemon Cheesecake!