This lemon kissed cheesecake with a lemon curd topping is a show stopping dessert.
- Serves: 12 persons
- Graham Cracker Crust:
- 1 ¾cups graham cracker crumbs
- ⅓cup unsalted butter (melted)
- ¼cup granulated sugar
- ¼teaspoon salt
- Lemon Cheesecake:
- 4(8 ounce) blocks cream cheese (softened to room temperature)
- 1cup granulated sugar
- 1(8 ounce) container sour cream (at room temperature)
- 1tablespoon freshly grated lemon zest
- 3tablespoons freshly squeezed lemon juice
- 1teaspoon vanilla extract
- 3large eggs (at room temperature)
- Lemon Curd Topping:
- 1(10 ounce) jar prepared lemon curd
- 1cup sweetened whipped cream (optional)
- Lemon zest, to garnish (optional)
Step 1Gather the ingredients. When making a cheesecake from scratch adjust the oven rack to the lower-middle position and preheat oven to 350 F.
Step 2In a medium bowl combine the graham cracker crumbs, melted butter, 1/4 cup of sugar, and salt.
Step 3Press into the bottom and up the sides of a 9-inch springform pan wrapped in aluminum foil. Pre-bake the crust for 8 minutes.
Step 4Cool on a wire rack while you prepare the filling.
Step 5In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.
Step 6Add the sour cream, 1 tablespoon of lemon zest, lemon juice, and vanilla extract and beat until combined.
Step 7Add the eggs, one at a time, beating until just blended.
Step 8Pour the filling over the slightly cooled crust and smooth the top.
Step 9Boil enough water to fill your roasting pan with 1 inch of water.
Step 10Place the cheesecake pan inside a large roasting pan with high sides. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
Step 11Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Step 12Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Place on serving platter.
Step 13Spread the prepared lemon curd over surface of the cheesecake.
Step 14Decorate with sweetened whipped cream and garnish with lemon slices or lemon zest, if desired.
Step 15Slice and serve.