Lemon Cheesecake with Homemade Lemon Curd
Ingredients:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Lemon Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest (from about 1 lemon)
1 teaspoon vanilla extract
For the Lemon Curd Topping:
1/2 cup unsalted butter
1 cup granulated sugar
3 large eggs
1/2 cup fresh lemon juice (about 2 lemons)
2 tablespoons lemon zest (from about 1-2 lemons)
A pinch of salt
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat Oven:
Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
Mix Crust Ingredients:
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press Crust:
Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to pack it down firmly.
Bake:
Bake the crust for 8-10 minutes, or until slightly golden. Remove from the oven and let cool while preparing the cheesecake filling.
2. Make the Lemon Cheesecake Filling:
Beat Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar and Mix:
Gradually add granulated sugar and continue to beat until fully incorporated.
Add Remaining Ingredients:
Add sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until smooth.
Incorporate Eggs:
Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Pour Filling:
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Bake:
Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
Chill:
Refrigerate the cheesecake for at least 4 hours, or overnight, to set completely.
3. Make the Lemon Curd Topping:
Melt Butter:
In a medium saucepan, melt the butter over medium heat.
Mix Ingredients:
Add granulated sugar and stir until dissolved. Whisk in the eggs, one at a time, until well combined.
Add Lemon Juice and Zest:
Stir in lemon juice, lemon zest, and a pinch of salt.
Cook Curd:
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