Triple Lemon Cheesecake

Sharing is caring!

For lemon lovers, there is nothing quite like the burst of citrusy goodness in a perfectly made Triple Lemon Cheesecake. This dessert is the epitome of balance, combining the tanginess of fresh lemons with the creaminess of a rich cheesecake base. From the buttery graham cracker crust to the luxurious lemon curd topping, every bite is a symphony of sweet and tangy flavors. Whether you’re making it for a special occasion or simply to indulge in a homemade treat, this Triple Lemon Cheesecake is sure to captivate your taste buds and leave your guests asking for seconds.

Print

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 1 cup granulated sugar
• 1 tablespoon finely grated lemon zest
• 3 (8-ounce) packages cream cheese, room temperature
• 1 cup sour cream
• 2 tablespoons fresh-squeezed lemon juice
• 3 large eggs

For the Topping:

• 1/2 cup chilled lemon curd (store-bought or homemade)
• Optional: Fresh whipped cream for serving

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Position the oven rack in the middle.
   • Butter the bottom and sides of a 9-inch springform pan. Set aside a roasting pan for the water bath, and put a kettle of water on to boil.
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix with a fork until the mixture is well combined and resembles wet sand.
   • Press the crumb mixture firmly into the bottom of the prepared springform pan.
   • Bake the crust for 8-10 minutes or until set. Remove from the oven and let cool on a wire rack.
   • Reduce the oven temperature to 325°F (163°C).
2. Make the Cheesecake Filling:
   • In a small bowl, mix the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar, releasing the citrus oils for maximum flavor.
   • In a large mixing bowl, use an electric mixer to beat the cream cheese on low speed, gradually increasing to medium-high. Beat until the cream cheese is light and fluffy.
   • Gradually add the lemon-zest-infused sugar to the cream cheese, scraping down the sides of the bowl as needed. Continue beating until the mixture is smooth and creamy.
   • Add the sour cream and fresh lemon juice, and beat until well incorporated.
   • Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
3. Bake the Cheesecake:
   • Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
   • Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
   • Place the springform pan into the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
   • Transfer the pan to the oven and bake for 70-75 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking, as the cheesecake will firm up as it cools.
4. Cool and Chill:
   • Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
   • Carefully lift the springform pan out of the water bath and place it on a wire rack to cool completely. Remove the aluminum foil.
   • Refrigerate the cheesecake, loosely covered, for at least 8 hours or overnight to ensure it is thoroughly chilled and set.
5. Add the Lemon Curd Topping:
   • Once the cheesecake has chilled, run a table knife around the inside edge of the pan to loosen it, then remove the side of the springform pan.
   • Spread the chilled lemon curd evenly over the top of the cheesecake.
   • Let the cheesecake sit at room temperature for about 20 minutes before serving.
6. Serve and Enjoy:
   • For an extra touch of elegance, top each slice with a dollop of freshly whipped cream.
   • Cut the cheesecake into wedges and serve.

Tips and Variations

• Ingredient Substitutions: If you prefer a gluten-free crust, use gluten-free graham crackers. For a dairy-free version, consider substituting dairy-free cream cheese and sour cream.
• Flavor Variations: Add a teaspoon of vanilla extract to the cheesecake filling for a subtle depth of flavor. To enhance the citrus profile, consider incorporating lime or orange zest.
• Serving Suggestions: Garnish with thin lemon slices or fresh berries for added color and flavor.

Triple Lemon Cheesecake is a dream for lemon enthusiasts, offering the perfect balance of sweet and tart flavors. Its creamy, smooth texture combined with the zesty lemon curd makes it an irresistible dessert that delights the senses. Perfect for gatherings, celebrations, or a personal treat, this cheesecake is sure to become a favorite in your repertoire. Enjoy each luscious bite and savor the taste of homemade perfection.