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Lemon Cheesecake with Lemon Curd and Fresh Berries Recipe

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4.2 from 10 reviews

This Lemon Cheesecake recipe combines a creamy, tangy filling with a buttery graham cracker crust, topped with bright lemon curd and optional garnishes like whipped cream and fresh berries. Baked in a water bath for a silky smooth texture, this dessert is perfect for spring and summer gatherings or any occasion that calls for a refreshing, citrusy treat.

Ingredients

Crust

  • 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 Tablespoons (71g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 1 and 1/4 cups (250g) granulated sugar
  • 1 Tablespoon packed lemon zest (about 1 lemon)
  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons), at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature

Topping and Garnish

  • 3/4 cup lemon curd (highly recommended)
  • Homemade whipped cream (optional)
  • Lemon slices and/or fresh berries for garnish (optional)

Instructions

  1. Preheat Oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C).
  2. Prepare the Crust: If using whole graham crackers, crush them finely using a food processor or blender. In a medium bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar and melted butter, mixing until sandy in texture. Press this mixture firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Use a flat object to smooth the surface. Pre-bake the crust for 10 minutes and then place the hot pan on a large piece of aluminum foil for the upcoming water bath setup. Allow to cool slightly.
  3. Make Lemon Sugar: In a food processor or blender, place 1 and 1/4 cups granulated sugar and spoon the lemon zest on top. Pulse about 10-12 times until the zest is finely incorporated into the sugar.
  4. Prepare Filling: Using a hand mixer or stand mixer with a paddle attachment, beat the softened cream cheese and lemon sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add lemon juice, sour cream (or yogurt), and vanilla extract; beat until combined. On medium speed, add eggs one at a time, beating after each just until blended. Avoid over-mixing to prevent cracking.
  5. Assemble Cheesecake: Pour the cheesecake batter over the pre-baked crust and smooth the top with a rubber spatula or spoon.
  6. Set Up Water Bath: Boil enough water to fill a large roasting pan with about 1 inch of water. Wrap the bottom and sides of the springform pan with aluminum foil if needed to prevent leaks. Place the springform pan inside the roasting pan, then carefully pour the hot water around it to create a water bath.
  7. Bake: Bake the cheesecake for 55 to 70 minutes until the edges are set and the center slightly wobbles when shaken gently. If browning too fast, tent with foil halfway through baking.
  8. Cool in Oven: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour, still in the water bath.
  9. Cool at Room Temperature: Remove cheesecake from the water bath and let it cool completely uncovered at room temperature.
  10. Add Lemon Curd: Once cooled, spread about 3/4 cup lemon curd evenly over the top, reaching near the edges without spilling over.
  11. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
  12. Serve: Use a sharp knife warmed with hot water and wiped clean between cuts to slice the cheesecake. Remove the rim of the springform pan and garnish with whipped cream, lemon slices, and fresh berries if desired.
  13. Store Leftovers: Cover and refrigerate leftover cheesecake for up to 5 days.

Notes

  • Wrapping the springform pan in aluminum foil helps prevent water from leaking into the cheesecake during the water bath.
  • The water bath (bain-marie) technique ensures gentle, even cooking for a creamy, crack-free cheesecake.
  • If the cheesecake top starts to brown too quickly during baking, tent it with aluminum foil to protect it.
  • Making the lemon curd while the cheesecake bakes saves time and lets it cool properly before topping the cheesecake.
  • Use a sharp knife dipped in hot water for cleaner cheesecake slices.

Find it online: https://glowcooks.com/lemon-cheesecake-with-lemon-curd-and-fresh-berries-recipe/