Lemon Cheesecake
This lemon cheesecake is perfect for spring!
This is a rarity for me but something you may see every once in a while if you’re around for a bit…today I’m sharing a recipe that I did not like. I made this for my daughter’s birthday at her request and she loved it. I am not a fan of lemon desserts for the most part but I will try them every single time, just in case I do like it. We chose to put the lemon curd on the individual slices instead of on the whole cheesecake, so that does differ from the directions. But do what you want :)
What You Need:
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
5 Tbsp. unsalted butter, melted
For the Lemon Cheesecake Filling:
32 oz. cream cheese (4 blocks), softened
1/2 cup full fat sour cream, room temperature
1 cup + 2 Tbsp. granulated sugar
Zest of 2 medium lemons
1/3 cup fresh lemon juice
1 tsp. vanilla extract
4 large eggs, room temperature
1/2 cup lemon curd
Whipped cream (optional)
Directions:
For the graham cracker crust: Add graham cracker crumbs and sugar to a medium bowl and stir until well combined.
Add melted butter and mix until combined.
Press firmly into the bottom of a 9-inch springform pan.
Bake in a preheated 325 degree oven for 10 minutes, then let cool while you make the filling.
For the lemon cheesecake filling: In a stand mixer bowl, beat cream cheese on medium speed until smooth.
Add sour cream and mix until fully combined, scrape the sides of the bowl as needed.
Add granulated sugar, lemon zest, lemon juice, and vanilla. Mix until fully combined.
Pour the cheesecake filling into the springform pan and smooth out. Tap onto counter to bring air bubbles to the top and pop large ones with a toothpick.
Bake in the oven at 325 degrees for 60 to 70 minutes or until edges are set and middle is slightly jiggly.
Turn oven off and crack door slightly. Let cool in oven for 1 hour.
After it has cooled for 1 hour, remove it from the oven and transfer to a wire rack to cool to room temperature.
Then cover tightly and chill in the refrigerator for 6 hours or overnight.
Run a knife along the outside to separate it from the edges of the springform pan. Remove the ring of the springform pan.
Add lemon curd on top and spread into an even layer.
Top with whipped cream, if desired. Slice and serve!
Recipe from Live Well Bake Often
