Ingredients
Scale
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)
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
- Butter the bottom and sides of a 9-inch springform pan. Set a roasting pan aside for the water bath and put a kettle of water on to boil.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined and the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake for 8-10 minutes or until set. Remove from the oven and cool on a wire rack.
- Reduce the oven temperature to 325°F (163°C).
- Prepare the Cheesecake Filling:
- In a small bowl, combine the granulated sugar with the lemon zest. Use your fingers to rub the zest into the sugar to release its oils and maximize the citrus flavor.
- In a large bowl, beat the cream cheese with an electric mixer on low speed, gradually increasing to medium-high. Beat until light and fluffy.
- Gradually add the lemon-zest-infused sugar to the cream cheese, scraping down the sides of the bowl as needed. Continue to beat until smooth and creamy.
- Add the sour cream and fresh lemon juice, and beat until fully incorporated.
- Add the eggs one at a time, beating well after each addition for a smooth batter.
- Bake the Cheesecake:
- Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in.
- Pour the cheesecake filling into the crust and smooth the top with a spatula.
- Place the springform pan into the roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- 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.
- Cool and Chill:
- Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes.
- Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely. Discard the aluminum foil.
- Refrigerate the cheesecake, loosely covered, for at least 8 hours or overnight to fully chill and set.
- Add the Lemon Curd Topping:
- Once the cheesecake is chilled, run a table knife around the inside edge of the pan to loosen it. Remove the side of the springform pan.
- Spread the chilled lemon curd evenly over the top of the cheesecake.
- Let the cheesecake stand at room temperature for 20 minutes before serving.
- Serve and Enjoy:
- For an added touch, top each slice with a dollop of whipped cream if desired.
- Cut into wedges and serve.
Notes
- Substitutions: Use gluten-free graham crackers for a gluten-free crust. For a dairy-free version, try dairy-free cream cheese and sour cream.
- Enhancements: Add a teaspoon of vanilla extract for an extra layer of flavor or incorporate lime or orange zest to enhance the citrus profile.
- Serving Ideas: Garnish with fresh lemon slices or berries for added flair.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert