This Lemon Cheesecake Is Everything #shorts

By Natasha's Kitchen · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F with the rack in the center. Butter the bottom of a 9-inch springform pan and line it with a parchment circle.
2. Mix 1 ¾ 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 completely on a rack.
3. Wrap the outside of the pan in two sheets of extra-wide heavy-duty foil, folding it up the sides without tears, and fan the foil slightly at the top.
4. Beat 2 lb cream cheese and 1 cup sugar on medium-high speed for 5 minutes until completely smooth, scraping the bowl a few times.
5. Lower to medium speed and add the 5 eggs one at a time, mixing each in before the next. Scrape the bowl as needed.
6. Lower to low speed and mix in 2 Tbsp sour cream, 1 Tbsp lemon zest, 2 Tbsp lemon juice and ½ Tbsp vanilla just until combined. Pour 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 of the springform pan.
8. Bake at 350°F for 60 to 80 minutes, until the centre wobbles slightly when the pan is gently jolted.
9. Let the cheesecake rest in the water bath 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 to stiff peaks. Fill a piping bag fitted with an open star tip.
11. Loosen the edges with a thin knife, remove the springform ring and move the cake to a platter, sliding off the parchment if wished.
12. Spread ½ cup lemon curd over the top, pipe whipped cream around the edge, and refrigerate until serving.

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

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EggLemonCreamCream cheeseSour creamGraham crackerLemon curd