creamy lemon cheesecake

★★★★★ 4 Reviews
sokygal avatar
By Teresa G.
from Here, KY

This is the creamiest, most delicious lemon cheesecake, I promise! Everyone who has tasted it has loved it. Be sure to use fresh lemons (about 4, preferably organic) and begin preparation early in the morning, or even the day before you plan to serve it, because it does require several hours of chill time.

Blue Ribbon Recipe

We loved the creamy texture and the intense lemon flavor in this lemon cheesecake. We never used cream in a cheesecake, but we will from now on! It adds extra creaminess to the lemon cheesecake. On top is delicious lemon curd. It adds that extra pop of flavor. If you love lemon, then you'll love this lemon cheesecake recipe!

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 12
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For creamy lemon cheesecake

  • CRUST:
  • 45-50
    vanilla wafers, crushed fine (1 1/2 cups)
  • 2 Tbsp
    granulated sugar
  • 1/4 c
    salted butter, melted
  • 1/2 tsp
    grated lemon zest
  • FILLING:
  • 3 pkg
    (8 oz. each) cream cheese, room temperature
  • 3/4 c
    granulated sugar
  • 3 lg
    eggs
  • 1 c
    heavy whipping cream, room temperature
  • 1 Tbsp
    grated lemon zest
  • 3 Tbsp
    fresh squeezed lemon juice
  • 1/4 tsp
    salt
  • LEMON CURD TOPPING: MAY USE JARRED OR HOMEMADE
  • 1 jar
    lemon curd, 10 oz. (i use dickinson's)
  • OR
    1 1/4 cup homemade lemon curd (see recipe below)
  • 1/2 c
    granulated sugar
  • 1/2 Tbsp
    grated lemon zest
  • 1/3 c
    lemon juice, fresh squeezed (about 2 lemons)
  • 4 lg
    egg yolks, beaten
  • 1/8 tsp
    salt
  • 4 Tbsp
    butter, melted

How To Make creamy lemon cheesecake

  • 1
    For the crust, in medium bowl, combine first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
  • 2
    Place oven rack in middle position and preheat oven to 325 degrees F.
  • 3
    In large bowl, beat cream cheese with mixer, at medium speed, until fluffy.
  • 4
    Gradually beat in 3/4 cup sugar until smooth.
  • 5
    Add eggs, one at a time, beating well after each.
  • 6
    On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice and salt until smooth.
  • 7
    Pour into crust and bake 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in center.)
  • 8
    Cool in the pan on a wire rack for 20 minutes.
  • 9
    Run knife around inside of the pan to loosen, but don't remove the ring.
  • 10
    Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while cheesecake is cooling.
  • 11
    For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks; stir in lemon juice, salt and melted butter.
  • 12
    Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  • 13
    Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of curd and refrigerate until cool and ready to spread on top of cheesecake.
  • 14
    After cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top. (If using jarred curd, empty curd into small bowl and mix to smooth before spreading on cheesecake.)
  • 15
    Refrigerate at least 3 hrs or overnight before serving.
  • 16
    Garnish with thin slices of lemon or long strands of lemon zest, if desired.
  • 17
    Remove ring, slice, serve and enjoy! Cover and refrigerate leftovers.
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