Lemon Cheesecake
A creamy and refreshing lemon cheesecake with a buttery crust, perfect for any occasion.
Equipment
- 9-inch Springform Pan
- Food Processor
- Mixing Bowls:
- Oven
- Saucepan
Ingredients
- 5 oz animal crackers for crust
- 3 Tbsp sugar for crust
- 4 Tbsp unsalted butter melted and kept warm
- 1 1/4 cups sugar for filling
- 1 Tbsp grated lemon zest
- 1/4 cup lemon juice from 1-2 lemons
- 1 1/2 lbs cream cheese at room temperature
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1/3 cup lemon juice for lemon curd topping
- 2 large eggs for lemon curd topping
- 1/2 cup sugar for lemon curd topping
- 2 Tbsp cold butter cut into cubes, for lemon curd topping
- 1 Tbsp heavy cream for lemon curd topping
- 1/4 tsp vanilla extract for lemon curd topping
- Pinch salt for lemon curd topping
Instructions
- Preheat the oven to 325°F (163°C) and place the oven rack in the lower half.
- In a food processor, pulse animal crackers until fine crumbs form. Add sugar and melted butter; mix until combined. Press into a 9-inch springform pan.
- Bake the crust for 13-15 minutes until golden brown. Allow it to cool.
- Wrap the bottom of the springform pan in aluminum foil to create a water bath.
- In a food processor, combine lemon zest and 1/4 cup sugar. Pulse, then add remaining sugar and mix.
- In a stand mixer, beat cream cheese until smooth. Gradually mix in lemon sugar, then add eggs, lemon juice, vanilla, and salt. Mix well.
- Pour filling into the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan halfway up the sides of the springform pan.
- Bake for 55-60 minutes until the center is slightly jiggly. Turn off the oven and let it cool inside for 1 hour.
- Cool at room temperature for 2 hours, then refrigerate.
- For the lemon curd, heat lemon juice in a saucepan. Whisk eggs and sugar in a bowl, then add hot lemon juice gradually while whisking.
- Return mixture to the saucepan and cook, stirring until thickened. Remove from heat; stir in butter, cream, vanilla, and salt.
- Spread cooled lemon curd over the cheesecake. Cover and refrigerate for at least 5 hours, or overnight.
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Notes
Store leftovers in the refrigerator for up to 5 days. Cheesecake can also be frozen for longer storage.