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Creamy Lemon Cheesecake

A silky-smooth baked cheesecake infused with bright lemon flavor and topped with lemon curd for a refreshing citrus twist.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 0.25 cup lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • 3 eggs room temperature
  • 0.5 cup sour cream
  • 0.25 cup heavy cream
Topping (Optional)
  • 0.5 cup lemon curd or glaze
  • lemon zest or slices for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Roasting pan for water bath

Method
 

  1. Preheat oven to 325°F (163°C) and prepare crust in springform pan.
  2. Mix crust ingredients, press into pan, and bake for 10 minutes.
  3. Beat cream cheese until smooth; add sugar, zest, juice, and vanilla.
  4. Add eggs one at a time, then fold in sour cream and heavy cream.
  5. Pour filling over crust. Bake in a water bath for 60–70 minutes.
  6. Cool in oven, then refrigerate 6 hours or overnight.
  7. Top with lemon curd and garnish with zest or slices before serving.

Notes

Allow to chill completely before slicing for the best texture.