Ingredients
Graham Cracker Crust
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/4 teaspoon salt
- 7 Tablespoons (98g) unsalted butter, melted
Lemon Cheesecake Filling
- 1 1/2 cups (299g) granulated sugar
- 1 Tablespoon (14g) lemon zest, finely grated and packed
- 5 (8-ounce) bricks (1130g) full-fat cream cheese
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
- 3 large egg yolks, room temperature
- 2/3 cup (151ml) lemon juice, freshly squeezed
- 1/4 cup (57ml) heavy cream, room temperature
Topping
- 3/4 cup (171g) lemon curd, homemade or store-bought
- Whipped cream (optional)
- Lemon slices (optional)
- Mint sprigs (optional)
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baking spray and wrap the bottom and sides thoroughly with heavy-duty wide aluminum foil to prevent water from seeping in during the water bath.
- Mix Crust Ingredients: In a large bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until all crumbs are evenly coated and the mixture holds together when pressed.
- Form and Bake the Crust: Press the crust firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove and place on a cooling rack. Reduce oven temperature to 300°F.
- Make Lemon Cheesecake Filling: In a large food processor bowl, beat sugar and lemon zest until combined. Add cream cheese and beat until smooth and creamy, scraping the bowl as needed. Mix in vanilla extract.
- Add Eggs: On the lowest speed, add eggs one at a time, beating just until combined after each addition. Scrape down the bowl to ensure even mixing.
- Incorporate Lemon Juice and Cream: Beat in fresh lemon juice and then heavy cream, mixing until just combined. Use a rubber spatula to scrape the sides and bottom ensuring smooth batter.
- Assemble Cheesecake: Pour the filling into the baked crust and smooth the top with a silicone spatula. Place the springform pan into a large deep baking pan.
- Prepare Water Bath and Bake: Pour hot water into the deep pan until it reaches about 3 inches up the sides of the springform pan. Carefully place the assembly into the oven and bake for 1 hour and 30 minutes.
- Cool Cheesecake Gradually: After baking, turn off the oven and crack the door open slightly. Leave the cheesecake in the water bath within the oven undisturbed for 45 minutes to cool slowly and prevent cracking.
- Finish Cooling and Chill: Remove cheesecake from the water bath, lift out from the foil, and place on a cooling rack until completely cool. Refrigerate for at least 6 hours, preferably overnight.
- Add Topping and Serve: Spread lemon curd evenly over the chilled cheesecake using a small offset spatula, careful not to let it drip down the sides. Decorate with whipped cream swirls, lemon slices, and mint sprigs. Slice and serve.
Notes
- Using room temperature eggs and cream cheese ensures a smooth batter and prevents lumps.
- Wrapping the pan well with several layers of foil is essential to prevent water from leaking in during the water bath.
- The water bath helps the cheesecake bake evenly and prevents cracks by regulating temperature and adding moisture.
- Letting the cheesecake cool gradually in the turned-off oven adds to a creamy, crack-free surface.
- Chill the cheesecake for at least 6 hours or overnight for best texture and flavor development.
- If desired, garnish with whipped cream, lemon slices, and mint for a beautiful presentation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
