Luscious Lemon Cheesecake

This Lemon Cheesecake is truly the creamiest cheesecake I have ever had with so much big, bright lemon flavor! The first step draws all of the flavor from lemon zest by plating the essential oils onto sugar crystals which carries the flavor all through the batter. Two tablespoons of lemon juice adds bright tang and also makes it so lusciously creamy. It looks like sunshine with thick creamy lemon curd on top and light-as-air barely sweetened whipped cream complements the tart and sweet flavors. It's one of my favorite cheesecakes of all time. If you love chocolate and cheesecake, try my classic Chocolate Basque Cheesecake, and if you're searching for a more traditional recipe, try my New York Style Cheesecake or my popular Perfect Vanilla Cheesecake.

WHY THIS RECIPE WORKS

• Perfect size - this recipe makes a modest 8-inch cheesecake. If you want to make a larger 9 or 10-inch cake, you can double the recipe and increase the baking time slightly.
• Ultra smooth and creamy cheesecake - the filling is so incredibly smooth and silky. It is the creamiest cheesecake I've ever had. It's similar to the texture of my Basque cheesecake, except it uses an American-style cheesecake method.
• Bold lemon flavor - it is so lemony with lemon zest, lemon juice and lemon curd!
• Lemon curd topping - one batch of my small batch lemon curd makes the perfect amount to top this cheesecake.
• Fresh cream - going the extra mile to top it with fresh cream adds lightness to the rich creaminess and also contrasts the tangy flavors.

INGREDIENTS

• Cream cheese - you will need 2 ½ blocks of brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the lemon flavor shines.
• Vanilla - vanilla is essential as a back note to the lemon flavor. I prefer this Madagascar Bourbon Vanilla extract.
• Eggs - two whole eggs plus 1 egg yolk will set the filling into a silky smooth custard. The added yolk gives the filling a yellow hue and also adds to the creamy texture.
• Sour cream - I love using sour cream to make cheesecake since it adds dairy richness and moisture without making it too dense since it is lower fat than cream cheese.
• Lemon juice - fresh lemon juice brightens the flavor, adds tanginess and ultra creaminess to the filling.
• Lemon zest - most of the flavor in citrus lies in the zest which is the outer skin on the peel without the white part which is the pith. The oils in the zest carry essential flavor compounds.
• Lemon curd - a simple small batch of lemon curd is easy to make in one pot and is the finishing touch on the cheesecake.
• Whipping cream - top the cheesecake with whipped cream for a finishing touch. The light texture and creamy flavor balances the rich tangy cheesecake so nicely.
• Skim milk powder - this is optional but it helps stabilize the cream so that it will remain airy without weeping even days after storage in the fridge.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the pan. I like to use a straight edged drinking glass or the bottom of a ½ cup measuring scoop to pack it evenly and smooth it out along the bottom and push it gently up the sides. Bake for 8-10 minutes until lightly golden and feels dry.
• STEP 2). Make the filling. Beat cream cheese with sugar. Combine sugar and lemon zest in a large bowl and rub it together with your fingertips until the sugar takes on a hint of yellow color and it smells fragrant. Add the very soft cream cheese and beat on medium speed using an electric hand mixer until very smooth.
• STEP 3). Mix in eggs. Beat in eggs one at a time, mixing until just combined after each addition. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Add egg yolk, sour cream, lemon juice and vanilla and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl as necessary to ensure there are no lumps throughout the process.
• STEP 4). Bake. Pour the batter onto the pre-baked crust (it's ok if it is still warm) and spread it out evenly. Tap the pan on the counter top 10 times and pop any air bubbles that you see rising to the surface, then use the pointed end of a knife or skewer to pop any large air bubbles that float up. Place the foil-wrapped cheesecake pan onto a large metal rimmed baking sheet or a 9×13 inch baking pan/roasting pan large enough to contain it and place it in the oven. Pour boiling water into the pan about 1 inch deep. Bake for 45 minutes, then turn oven off and, without opening the oven door, leave it in for another 10 minutes.
• STEP 5). Chill. Once completely cooled, refrigerate for at least 4 hours. I like to leave mine overnight and serve it the next day.
• STEP 6). Make the lemon curd. Combine sugar, lemon zest, whole egg and egg yolk in a small saucepan and whisk until smooth. Whisk in lemon juice. Add the pieces of butter and place the saucepan over low heat and whisk gently but constantly for 7-10 minutes until the mixture thickens and coats the back of a spoon, then holds a line when you wipe your finger down the spoon. Do NOT walk away or stop stirring. If the mixture heats too fast, then it can curdle. Immediately pour the hot curd through a sieve and into a small jar or glass storage container, place a piece of plastic wrap directly in contact with the surface and refrigerate until thoroughly chilled.
• STEP 7). Decorate. Spread the lemon curd evenly over the chilled cheesecake using a small offset spatula. Whip cream to firm peaks and then pipe it around the edges of the cheesecake over the lemon curd. Decorate with thin slices of lemon if desired and serve!

EXPERT BAKING TIPS

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
• Bake gently. To ensure the filling is extra silky smooth, it is important bake this cheesecake gently at a lower temperature.
• Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles just slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still wet then set the timer for another 2 minutes and keep checking.
• Chill for at least 2 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 2 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

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Lemon Cheesecake

Christina Marsigliese

Ultra smooth and creamy Lemon Cheesecake has so much lemon flavor from zest and juice in the batter and thick zesty lemon curd on top. It's a true taste of sunshine and is a must-make if you're a lemon-lover!

5 from 7 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Chill Time 4 hours hrs

Servings 10 servings

Ingredients

  

Crust:

• 1 ½ cups (160g) graham cracker crumbs (from about 24 squares)
• 2 tablespoon (30g) packed light brown sugar
• 5 tablespoon (70g) unsalted butter, melted

Lemon Cheesecake batter:

• ¾ cup plus 2 tbsp (175g) granulated sugar
• 1 tablespoon finely grated lemon zest, from about 1 large lemon
• 22 oz (625g) brick full-fat cream cheese, softened
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• ¼ cup (60ml) full fat sour cream, at room temperature
• 3 tablespoon (45ml) freshly squeezed lemon juice
• 1 teaspoon (5ml) pure vanilla extract

1 x Recipe for Small Batch Lemon Curd (extra rich version)

For topping:

• ½ cup (120ml) 35% heavy whipping cream
• 1 teaspoon skim milk powder (optional for stabilizing the cream)
• lemon slices (optional)

Instructions

 

• Preheat your oven to 350°F. Lightly grease the sides of an 8-inch round non-stick springform pan and line the bottom with a round of parchment paper. Wrap the outside base of the pan tightly with two large sheets of aluminum foil to prevent water from getting in during baking in the water bath.
• Make the crust. Combine graham crumbs, brown sugar and melted butter in a medium bowl and blend until well combined. Press the crumbs firmly and evenly into the bottom and about 1 inch up the sides of the pan. I like to use a straight edged drinking glass or the bottom of a ½ cup measuring scoop to pack it evenly and smooth it out along the bottom and push it gently up the sides. Bake for 8-10 minutes until lightly golden and feels dry.
• Reduce oven temperature to 300°F.
• Make the filling. Combine sugar and lemon zest in a large bowl and rub it together with your fingertips until the sugar takes on a hint of yellow color and it smells fragrant. Add the very soft cream cheese and beat on medium speed using an electric hand mixer until very smooth. Beat in eggs one at a time, mixing until just combined after each addition. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Add egg yolk, sour cream, lemon juice and vanilla and mix on low speed until evenly combined. Scrape down the sides and bottom of the bowl as necessary to ensure there are no lumps throughout the process.
• Pour the batter onto the pre-baked crust (it's ok if it is still warm) and spread it out evenly. Tap the pan on the counter top 10 times and pop any air bubbles that you see rising to the surface, then use the pointed end of a knife or skewer to pop any large air bubbles that float up. Place the foil-wrapped cheesecake pan onto a large metal rimmed baking sheet or a 9×13 inch baking pan/roasting pan large enough to contain it and place it in the oven. Pour boiling water into the pan about 1 inch deep.
• Bake at 300°F for 45 minutes, then turn oven off and, without opening the oven door, leave it in for another 10 minutes. It is ready when the filling is set and slightly puffed around the edges, but the center is slightly wobbly or jiggles when the pan is shaken.
• Transfer pan to a wire rack to cool. Immediately run a thin knife or small offset spatula around the edges of the cake to release it from the sides and then leave it to cool completely.
• Once completely cooled, refrigerate for at least 4 hours. I like to leave mine overnight and serve it the next day.
• Meanwhile, make the lemon curd following the recipe for "Extra Rich Lemon Curd" on this post. Combine sugar, lemon zest, whole egg and egg yolk in a small saucepan and whisk until smooth. Whisk in lemon juice. Add the pieces of butter and place the saucepan over low heat and whisk gently but constantly for 7-10 minutes until the mixture thickens and coats the back of a spoon, then holds a line when you wipe your finger down the spoon. Do NOT walk away or stop stirring. If the mixture heats too fast, then it can curdle. Immediately pour the hot curd through a sieve and into a small jar or glass storage container, place a piece of plastic wrap directly in contact with the surface and refrigerate until thoroughly chilled.
• Spread the lemon curd evenly over the chilled cheesecake using a small offset spatula. Whip cream with skim milk powder to firm peaks and then pipe it around the edges of the cheesecake over the lemon curd. Decorate with thin slices of lemon if desired and serve!