Description
A rich and creamy Lemon Cheesecake with a buttery graham cracker crust, smooth lemon filling, glossy lemon curd topping, and whipped cream decoration.
Ingredients
1¾ cups graham cracker crumbs
6 tablespoons melted butter
2 tablespoons sugar
2 pounds cream cheese
1 cup granulated sugar
5 large eggs
2 tablespoons sour cream
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
½ tablespoon vanilla extract
1 cup lemon curd
Whipped cream
Fresh lemon slices
Instructions
1. Bake the graham cracker crust for 10 minutes.
2. Beat the cream cheese until smooth and mix in sugar.
3. Add sour cream, lemon zest, lemon juice, vanilla, then eggs one at a time.
4. Pour into the crust and bake in a water bath for 65–75 minutes.
5. Cool slowly and refrigerate overnight.
6. Spread lemon curd over the cheesecake.
7. Pipe whipped cream rosettes and garnish with lemon slices before serving.
Notes
Use room-temperature ingredients.
Bake in a water bath to prevent cracks.
Chill overnight for the creamiest texture.
Decorate just before serving.
- Prep Time: 30 Minutes
- Cook Time: 75 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 565
- Sugar: 30g
- Sodium: 360mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg