creamy lemon cheesecake
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 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 that's an extra pop of flavor. If you love lemon, then you'll love this lemon cheesecake recipe!
prep time
1 Hr
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- CRUST:
- 45-50 - vanilla wafers, crushed fine (1 1/2 cups)
- 2 tablespoons granulated sugar
- 1/4 cup salted butter, melted
- 1/2 teaspoon grated lemon zest
- FILLING:
- 3 packages cream cheese, room temperature (8 oz. each)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy whipping cream, room temperature
- 1 tablespoon grated lemon zest
- 3 tablespoons fresh squeezed lemon juice
- 1/4 teaspoon salt
- LEMON CURD TOPPING: ( 1 1/4 CUP)
- 1/2 cup granulated sugar
- 1/2 tablespoon grated lemon zest
- 1/3 cup lemon juice, fresh squeezed (about 2 lemons)
- 4 large egg yolks, beaten
- 1/8 teaspoon salt
- 4 tablespoons butter, melted
- OR
- 1 jar lemon curd (10 oz., I use Dickinson's)
How To Make creamy lemon cheesecake
-
Step 1Place oven rack in middle position and preheat oven to 325 degrees F. For the crust, in a medium bowl, combine the first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside. -
Step 2In a large bowl, beat cream cheese with a mixer at medium speed until fluffy.
-
Step 3Gradually beat in 3/4 cup sugar until smooth.
-
Step 4Add eggs, one at a time, beating well after each.
-
Step 5On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice, and salt until smooth.
-
Step 6Pour into the crust. Bake for 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in the center.)
-
Step 7Cool in the pan on a wire rack for 20 minutes. Run a knife around the inside of the pan to loosen it, but don't remove the ring. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while the cheesecake is cooling.
-
Step 8For 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.
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Step 9Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil).
-
Step 10Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of the curd and refrigerate until cool and ready to spread on top of the cheesecake.
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Step 11After the 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 a small bowl and mix to smooth before spreading on cheesecake.)
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Step 12Refrigerate for at least 3 hrs or overnight before serving.
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Step 13Remove ring, slice, serve and enjoy! Garnish with thin slices of lemon or long strands of lemon zest, if desired. Cover and refrigerate leftovers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Pies
Category:
Other Desserts
Diet:
Vegetarian
Keyword:
#Special Occasion
Keyword:
#cheesecake
Keyword:
#lemon
Keyword:
#tart
Keyword:
#creamy
Keyword:
#tangy
Keyword:
#impress
Keyword:
#Lemony
Keyword:
#Dinner-Party
Keyword:
#easter
Collection:
Lovable Lemon
Collection:
Cheesecake
Ingredient:
Dairy
Method:
Bake
Culture:
American
For:
The Best Cheesecake
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