Lemon Cheesecake Recipe: A Simple, Elegant Dessert for All Occasions!

By Natasha's Kitchen · 270 min

Ingredients

Instructions

1. Preheat the oven to 350°F with a rack in the centre. Butter the base of a 9-inch springform pan and line it with a parchment circle.
2. Mix 1¾ cups graham cracker crumbs with 2 Tbsp sugar, then stir in 6 Tbsp melted butter until moistened. Press into the pan, slightly up the sides. Bake 8 minutes, then cool on a rack to room temperature.
3. Wrap the outside of the springform pan in two sheets of wide heavy-duty foil, folding up the sides without tears, and fan the tops slightly open.
4. Beat 2 lb cream cheese and 1 cup sugar on medium-high speed for 5 minutes until completely smooth, scraping the bowl a couple of times.
5. Reduce to medium speed and add the 5 eggs one at a time, mixing each one in before the next.
6. On low speed, mix in 2 Tbsp sour cream, 1 Tbsp lemon zest, 2 Tbsp lemon juice and ½ Tbsp vanilla just until combined. Pour the batter over the cooled crust.
7. Set the wrapped pan in a deep roasting pan and pour hot water around it, about 1 inch up the sides.
8. Bake at 350°F for 60-80 minutes, until the centre wobbles slightly when the pan is jolted.
9. Leave the cheesecake in the water for 45 minutes, then remove the foil and cool completely on a wire rack. Cover and refrigerate at least 8 hours or overnight.
10. Whip 1 cup heavy cream, 3 Tbsp powdered sugar and ½ tsp vanilla on medium-high speed until stiff peaks form. Run a thin knife around the edge, remove the ring, and spread ½ cup lemon curd over the top. Pipe the whipped cream around the edge and chill until serving.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggLemonCreamCream cheeseSour creamGraham crackerLemon curd