Lemon Cheesecake

close up shot of lemon cheesecake with a slice being removed with a spatula

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5 from 2 votes

Lemony, bright and so decadent, this rich lemon cheesecake is the perfect dessert for any gathering.

Prep Time20

Cook Time1

Chill Time4

Total Time5 20

Course: Dessert

Cuisine: American

Keyword: Lemon Cheesecake Recipe

Servings: slices

Calories: 593kcal

Ingredients

Crust

2½ cups vanilla wafer crumbs, ground (the contents of an 11-ounce box of cookies)
¼ cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted

Filling

24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream
1 teaspoon lemon zest, from 1 large lemon
2 tablespoons lemon juice, from the 1 large lemon that was zested

Garnish

10 ounces lemon curd, good quality
6.5 ounces extra creamy whip cream spray topping

Instructions

Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baking spray. Set aside.
Make the crust by combining the vanilla wafer crumbs, flour, sugar, salt, and melted butter in a medium-sized bowl.
Press the crumb mixture into the bottom of the springform pan so that it is tightly packed and goes up the side of the pan about 1 inch. Set aside.
To make the filling, in a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time until each egg is incorporated. Do this at a low speed so that you do not incorporate too much air into the batter.
Add the vanilla, sour cream, lemon zest, and lemon juice. Mix the batter just until all the ingredients are incorporated, and the batter is smooth.
Pour the batter over the crust and bake your cheesecake for 60 minutes, or until the top looks set but slightly jiggly. Do not let the top brown.
Turn off your oven and crack your oven door open about 2 inches, and allow your cheesecake to cool in the oven for 1 hour. After that, you can remove your cheesecake and place it on a cooling rack on your kitchen counter until it cools completely for another hour. This helps keep your cheesecake from cracking.
After your cheesecake has cooled on the counter, spread the lemon curd in a thin, even layer over the top of your cheesecake. This will cover any cracks your cheesecake may have gotten while cooling. Garnish with whipped cream and lemon slices.
Refrigerate your cheesecake for at least 2 to 4 hours.
Once your cheesecake is completely cool and refrigerated, run your knife around the edges and un-mold your cheesecake from the springform pan.

Video

Notes

Make sure your cream cheese and sour cream are the full-fat versions to ensure your cake is as creamy as it can be.
If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.
You can place your springform pan on a parchment-lined sheet tray prior to filling. This will make it easier to transport your cheesecake to and from the oven.
If you do not have a springform pan, you can use a deep-dish pie plate. Just make sure that it is at least 2 inches deep and 9 inches wide. If you want to freeze your cheesecake in this dish, make sure it is a freezer-safe dish.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cheesecake as the suggested baking time approaches.
Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade and then slice. Clean and rewarm the knife after each cut.

Nutrition