Yield: 12 servings

Lemon Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 7 hours 15 minutes
Classic Lemon Cheesecake tastes even better when it's topped with homemade lemon curd. Creamy and sweet with a bright lemon flavor, this cheesecake tastes like a slice of sunshine!
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Creamy, delicious Lemon Cheesecake has the perfect consistency and is topped with a homemade Lemon curd!

Ingredients

FOR THE CRUST:

  • 2 cups graham cracker crumbs (about 18 full size crackers)
  • 8 Tablespoons unsalted butter, melted
  • ¼ cup granulated sugar

FOR THE FILLING:

  • 1 ½ cup heavy whipping cream
  • 1 cup white chocolate morsels
  • 2 packages (8 ounce each) Cream Cheese, softened
  • 1 lemon, zested
  • ½ cup granulated sugar
  • 1 Tablespoon corn starch
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 large eggs

FOR THE TOPPING:

  • 1 cup lemon curd

Instructions

    1. Preheat oven to 350 degrees F. Add a thin roasting pan or broiler pan to the bottom shelf and add about 1-2 inches of water in the pan.
    2. To make crust, blend graham crackers in food processor until fine. Incorporate melted butter and granulated sugar until evenly blended. Press crust into bottom (and slightly up the sides) of a 9-inch springform pan. Freeze while you make the filling.
    3. In a saucepan with an inch of boiling water, place a double boiler, metal bowl, or glass bowl on top to heat heavy cream. Once warm, add white chocolate chips and remove from heat. Whisk until chocolate is smooth. Set aside to cool (about 15 minutes).
    4. For the filling, beat cream cheese, lemon zest, sugar, cornstarch, sour cream, and vanilla.
    5. Slowly add cooled white chocolate mixtures. Finally, add eggs, one at a time until mixture is smooth.
    6. Pour into prepared crust and place cheesecake pan into the preheated oven. No need to place it IN the water bath, just the shelf above.
    7. Bake 60 minutes. Turn off oven and let sit undisturbed for about 45 minutes. Remove and allow to cool in refrigerator about 6-8 hours (or overnight).
    8. Top with prepared lemon curd, slice and enjoy!

    Notes

  1. Use softened Cream Cheese for your filling. Seriously, you want the creamiest cheesecake? Start with room temperature cream cheese! Use the same tips on how to soften butter to soften your cream cheese QUICKLY.
  2. Water Bath. You can still get the benefit of a water bath without actually putting the pan IN the water. Just put your broiler pan of water on the lowest rack instead.
  3. Bake cheesecake according to directions. When it's done baking, DON'T open the oven. Just turn the oven off and leave your cheesecake in there for about 45 minutes. This helps cut down on those cracks on top of your cheesecake!
  4. Remove cheesecake from oven after 45 minutes and allow to set in refrigerator. Add your lemon curd and slice and serve. (for nice clean slices, run knife in hot water and wipe with paper towel after each slice).
  5. If your cheesecake cracked...don't worry! You'll be topping it with lemon curd. You can also try this Vanilla Cheesecake recipe topped with lemon whipped cream and fresh berries.
  6. See blog post for more recipe tips and tricks.

    7. Nutrition Information:

    Yield:

    12

    Serving Size:

    1
    Amount Per Serving: Calories: 497Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 147mgSodium: 178mgCarbohydrates: 43gFiber: 1gSugar: 34gProtein: 7g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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