Description
A creamy lemon cheesecake with a buttery crust and a tart lemon curd topping.
Ingredients
Scale
- 2 cups graham crackers or digestive biscuits, finely crushed
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
- 500g cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 3 large egg yolks
- 1/2 cup sugar (for lemon curd)
- 1/3 cup fresh lemon juice (for lemon curd)
- 2 tablespoons butter (for lemon curd)
- 1 teaspoon lemon zest (for lemon curd)
- Pinch of salt (for lemon curd)
Instructions
- Preheat oven to 160°C (320°F). Line a 9-inch springform pan with parchment paper.
- Mix crushed biscuits, melted butter, and sugar until evenly combined. Press firmly into the base of the pan to form a crust. Chill for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently after each addition. Stir in vanilla, sour cream, lemon juice, and lemon zest until fully combined.
- Pour cheesecake batter over the crust and smooth the top.
- Bake for 50–60 minutes until the center is slightly set but still soft. Turn off oven and let cool inside with the door slightly open.
- For the lemon curd, whisk egg yolks, sugar, lemon juice, and salt in a saucepan over low heat. Stir continuously until thickened. Remove from heat and whisk in butter and lemon zest until glossy.
- Once cheesecake is fully cooled, spread lemon curd evenly over the top. Chill for at least 4 hours or overnight.
- Slice cleanly and serve chilled for best texture and flavor.
Notes
- For best results, use full-fat cream cheese.
- Chill the cheesecake overnight for better flavor and texture.
- Serve with fresh berries or whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg