The Best Lemon Cheesecake | Bright & Creamy

By The Cooking Foodie · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C). Pulse the graham crackers to fine crumbs, add the melted butter and pulse until combined. If dry, add 1 tablespoon of milk.
2. Press the crumbs firmly into the base of a 9-inch (23 cm) springform pan and bake for 7–8 minutes, then let cool.
3. Rub the lemon zest into the sugar with your fingertips until fragrant. Beat in the softened cream cheese until smooth, then add the eggs one at a time, mixing just until combined.
4. Add the vanilla, lemon juice, sour cream, salt and cornstarch, and mix on low speed until smooth. Do not overmix.
5. Wrap the outside of the springform pan tightly in foil (double layer) and set it in a large roasting pan. Pour the batter over the cooled crust.
6. Place the roasting pan in the oven, then pour hot water into it until it reaches about halfway up the sides of the springform pan.
7. Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the centre still jiggles slightly.
8. Turn off the oven, leave the cheesecake inside with the door shut for 1 hour, then cool at room temperature for another hour.
9. Refrigerate for at least 4 hours, preferably overnight.
10. Spread chilled lemon curd evenly over the cold cheesecake, then slice and serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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EggLemonMilkCream cheeseSour creamGraham crackerLemon curd