Best Lemon Cheesecake
This easy Lemon Cheesecake is an authentic New York Cheesecake that is so indulgent, yet light and it's exploding with lemon flavor!
Servings: 12 Servings
Calories:
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 1 tablespoon granulated sugar
- Pinch salt
New York Cheesecake
- 4 8 oz packages full fat cream cheese room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 4 large eggs room temperature (beaten together)
Lemon Curd Layer
- 1 cup Lemon Curd Filling store-bought or homemade
- Whipped Cream
- Additional Berries, Lemon Zest
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper & tinfoil on the bottom and grease the sides of the pan well for easy removal of your cheesecake to a plate.
- Place the graham crackers in a food processor and pulse until you have crumbs. In a medium bowl and mix with the sugar and melted butter in with the graham cracker crumbs. Mixture will be dry and sandy. Firmly press the crust into the bottom and about 1" up the side of the spring form pan.
- Preheat oven to 375 F and bake the crust for 8 minutes. Set the crust aside to completely cool before you start preparing the filling.
New York Cheesecake
- Preheat oven to 450 F and place rack just below the center rack position instead of using center rack.
- In a large bowl using a mixer combine the cream cheese, sugar, and flour and beat on medium speed until light and fluffy for 4-6 minutes. Do not beat on high as this could cause cracks in the cheesecake.
- Add the sour cream, vanilla, and lemon zest until just combined.
- Break eggs into a liquid measuring cup and using a fork, beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once egg has been incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
- Before pouring the batter into the graham cracker crust, tap the bowl on the counter for 30 to 45 seconds to remove as many air bubbles as possible. Pour the mixture into the prepared crust. It will completely fill the spring form pan.
- Keep door shut and reduce the oven temperature to 200 F for 1 hour.
- Without opening the door, turn the oven off and leave the cheesecake in oven for 1 more hour.
- Let the cheesecake cool and then refrigerate for at least 6-8 hours, before removing the sides of the pan and slicing.
Lemon Curd Layer & Toppings
- Cover the cheesecake with lemon curd layer, topped with whipped cream. Place back in fridge until ready to serve.
Notes
To store: Cover with plastic wrap and store in the refrigerator for up to 1 week. To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and/or foil and store in the freezer for up to 3 months.