Lemon Cheesecake – Lemon Cheesecake Recipe From Scratch – Bursting With Fresh Lemon Flavor! 🍋🍰

Have I got an another great Lemon treat for y’all, are y’all a fan of Lemon and Cheesecake? Well today’s recipe I’m making a decedent and dreamy homemade Lemon Cheesecake! Creamy, tart, and full of fresh Lemon flavor baked in a classic Graham Cracker Crust; the perfect treat for Spring and Summer! Everyone will love and enjoy this, you’ll be in Lemon Heaven!!

Ellen’s Homemade Lemon Curd recipe: https://youtu.be/bHd_j31pQHM?si=bW2w223wxHuA18zk

Graham Cracker Crust

1 3/4 cups graham cracker crumbs (about 14 full-sheet graham crackers) or store-bought crumbs
5 tablespoons unsalted butter, melted and cooled
1 tablespoon white sugar

Cheesecake Filling

1 1/4 cups white sugar
1 tablespoon lemon zest (about 2 lemons)
4 (8-ounce blocks, 32 ounces) full-fat cream cheese, softened to room temperature
1/2 cup freshly squeezed lemon juice (about 4 lemons)
1/3 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract

Toppings for the Cheesecake

3/4 cup lemon curd
Fresh whipped cream
Lemon slices

Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees.

Line a ungreased 9-inch springform pan with aluminum foil and set aside.

For the Graham Cracker Crust: If using graham crackers, use a food processor or blender to grind them into fine crumbs (you can also place the graham crackers in a large ziplock bag and crush them up using a rolling pin). Pour the crumbs into a medium bowl and add and stir in the sugar and melted butter until well combined and turns into wet sand. Pour the graham cracker mixture into the springform pan, press firmly into the bottom and slightly up the sides and flat bottom of a small measuring cup to help smooth it out. Pre-bake the crust for 10 minutes. Remove the crust from the oven and let it cool slightly.

For the Cheesecake Filling: Place the sugar and lemon zest in a food processor or blender. Pulse until the two are blended and the lemon zest is slightly broken down, about 12 pulses. In a bowl of a stand mixer with paddle attachment or large bowl using a hand mixer, add in the lemon sugar and cream cheese, cream on medium and speed until fluffy and smooth about 2 minutes. Next add in the lemon juice, sour cream, vanilla extract, and lemon extract then continue adding beat on medium-high speed until well incorporated. Reduce the speed to medium and add in the eggs one at a time, beating after each egg until just blended (scrape the bowl occasionally and be careful not to over mix). Pour the batter into the prepared warm crust then place it inside of a 9×13-inch baking pan or large roasting pan, carefully pour the hot water inside of the pan or you can place the roasting pan in the oven first, then pour the hot water in. Bake the cheesecake for 55 to 70 minutes or until the center is almost set. (If you notice the cheesecake is browning too quickly on top, tent it with aluminum foil halfway through baking). When the cheesecake is done, the center will slightly wobble if you gently tap the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour. Remove the cheesecake from the oven and remove it from the water bath and the aluminum foil and let it cool completely at room temperature on a wire rack. Once it’s completely cooled, add the lemon curd on top and spread it evenly all over the cheesecake nearing the edge using an offset spatula. Then place the cheesecake in the refrigerator and let it chill overnight. The next day, use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Pipe the cheesecake with whipped cream using an open star or 1M Star piping tip, then top with lemon slices. Cut them into desired slices, serve and enjoy!

Cover and store the cheesecake in the refrigerator for up to 5 days.

Fresh Whipped Cream

2 cups cold heavy whipping cream
4 heaping tablespoons powdered sugar
1 teaspoon pure vanilla extract

Place your bowl and beaters or whip attachment into the freezer so the whipped cream can stay cold. In the large chilled bowl using an electric hand mixer with chilled beaters or stand mixer with chilled whip attachment, add in the heavy cream, powdered sugar, and vanilla extract; whip on low speed then on to high speed until it reaches stiff peaks for about 3 to 5 minutes. Stay cold until ready to use.

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