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Lemon Cheesecake
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!
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!
