Creamy Lemon Cheesecake Recipe @pinch

We loved the creamy texture and the intense lemon flavor in this cheesecake. We never used cream in a cheesecake, but we will from now on! It adds extra creaminess to the lemon cheesecake. On top is delicious lemon curd that's an extra pop of flavor. If you love lemon, then you'll love this lemon cheesecake recipe! This is the creamiest, most delicious lemon cheesecake, I promise! Everyone who has tasted it has loved it. Be sure to use fresh lemons (about 4, preferably organic) and begin preparation early in the morning or even the day before you plan to serve it because it does require several hours of chill time.

creamy lemon cheesecake
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
  • CRUST:
  • 45-50 - vanilla wafers, crushed fine (1 1/2 cups)
  • 2 tablespoon(s) granulated sugar
  • 1/4 cup(s) salted butter, melted
  • 1/2 teaspoon(s) grated lemon zest
  • 3 package(s) cream cheese, room temperature (8 oz. each)
  • 3/4 cup(s) granulated sugar
  • 3 large eggs
  • 1 cup(s) heavy whipping cream, room temperature
  • 1 tablespoon(s) grated lemon zest
  • 3 tablespoon(s) fresh squeezed lemon juice
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) granulated sugar
  • 1/2 tablespoon(s) grated lemon zest
  • 1/3 cup(s) lemon juice, fresh squeezed (about 2 lemons)
  • 4 large egg yolks, beaten
  • 1/8 teaspoon(s) salt
  • 4 tablespoon(s) butter, melted
  • OR
  • 1 jar(s) lemon curd (10 oz., I use Dickinson's)
Intructions :
  • Place oven rack in middle position and preheat oven to 325 degrees F. For the crust, in a medium bowl, combine the first 4 ingredients and press into the bottom and 1 inch up the side of a 9-inch springform pan. Set aside
  • In a large bowl, beat cream cheese with a mixer at medium speed until fluffy
  • Gradually beat in 3/4 cup sugar until smooth
  • Add eggs, one at a time, beating well after each
  • On low speed, beat in 1 cup whipping cream, lemon zest, lemon juice, and salt until smooth
  • Pour into the crust. Bake for 55 to 60 minutes at 325 degrees F. (It will still be slightly jiggly in the center.)
  • Cool in the pan on a wire rack for 20 minutes. Run a knife around the inside of the pan to loosen it, but don't remove the ring. Cool 1 1/2 hrs. If you are using homemade lemon curd, begin preparing curd while the cheesecake is cooling
  • For the Lemon Curd Topping: In a medium saucepan, off heat, mix together sugar, zest, and egg yolks. Stir in lemon juice, salt, and melted butter
  • Cook over medium-high heat until mixture thickens and small bubbles form around the edge of pan, about 5 minutes (do not boil)
  • Remove from heat; allow to cool slightly. Then press plastic wrap against the surface of the curd and refrigerate until cool and ready to spread on top of the cheesecake
  • After the cheesecake has cooled on the counter for 1 1/2 hours, stir lemon curd and spread evenly over top. (If using jarred curd, empty curd into a small bowl and mix to smooth before spreading on cheesecake.)
  • Refrigerate for at least 3 hrs or overnight before serving
  • Remove ring, slice, serve and enjoy! Garnish with thin slices of lemon or long strands of lemon zest, if desired. Cover and refrigerate leftovers.

Rated 5/5 based on 81 Reviews

Keyword : creamy-lemon-cheesecake-American

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