Lemon Cheesecake
Lemon cheesecake is a tangy, refreshing, and creamy dessert that tastes like a burst of summer in every bite. Anyone who loves lemon will adore this cheesecake.
Ingredients
Crust
- 2½ cups vanilla wafer crumbs ground (the contents of an 11-ounce box of cookies)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter melted
Filling
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 teaspoon lemon zest from 1 large lemon
- 2 tablespoons lemon juice from the 1 large lemon that was zested
Garnish
- 10 ounces lemon curd good quality
- 6.5 ounces extra creamy whip cream spray topping
Instructions
- Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
- Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
- Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
- To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
- Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
- Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
- Turn off your oven and crack your oven door open about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
- After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.
- Refrigerate your cheesecake for at least 2 to 4 hours.
- Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.
Notes
Make sure your cream cheese and sour cream are the full-fat versions to ensure your cake is as creamy as it can be.
If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
You can place your springform pan on a parchment-lined sheet tray prior to filling. This will make it easier to transport your cheesecake to and from the oven.
If you do not have a springform pan, you can use a deep-dish pie plate. Just make sure that it is at least 2 inches deep and 9 inches wide. If you want to freeze your cheesecake in this dish, make sure it is a freezer-safe dish.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade, and then slice. Clean and rewarm the knife after each cut.