Lemon Cheesecake


Preparation15 minutes
Cook time1 hours 0 minutes
ServingsServes 10-12


    For the Base:
  • 2 cups of Crushed Graham Cracker Crumbs
  • 1/4 cup of Granulated Sugar
  • 1/2 stick of Unsalted Butter, melted
  • For the filling:
  • 4-8oz blocks of Cream Cheese, softened at room temperature
  • 1-1/4 cups of Granulated Sugar
  • 4 Eggs, at room temperature
  • 1/2 cup of Sour Cream
  • Zest of 2 Lemons
  • Juice of 2 Lemons or 1/3 cup of Fresh Lemon Juice
  • Pinch of Salt
  • For the Topping:
  • 1 cup of Heavy Cream
  • 1/4 cup of Powdered Sugar
  • 8oz of Lemon Curd


    1) Preheat your oven to 350 degrees.

    2) Wrap the outside of a 9 inch springform pan with aluminum foil spray with some on stick spray (for extra non-stick insurance line the bottom with some parchment paper) set aside.

    3) Im a bowl or food processor, mix together the graham cracker crumbs, butter and sugar until it resembles the texture of wet sand, then add to your prepared pan and press using your hand or the back of a measuring cup making sure to evenly coat the bottom and half way up the sides of the pan. Pre bake the crust for 10 minutes and meanwhile make the filling.

    4) Using a standing mixer fitted with a paddle attachment, add the cream cheese and mix for about a minute to loosen the cream cheese, then switch the paddle attachment for the whisk attachment and add the eggs, sugar, salt, lemon zest and vanilla, whisk until well combined before adding in the sour cream and lemon juice and whisking until a creamy batter forms (making sure to evenly stir the bottom and sides of the pan).

    5) Pour mixture in your prepared pan, then place that pan in a larger roasting pan and pour hot water around the sides of the springform pan making sure it comes halfway up the sides then carefully transfer to the oven to bake for 50 to 65 minutes or until the edges of the cheesecake are set by the center has some wobble to it.

    6) Remove from the oven carefully then remove the springform pan from the water bath, allow to cool completely then remove the foil, lightly cover the top and refrigerate for a minimum of 8 hours or overnight.

    7) When ready to serve, whip the cream with the powdered sugar to stiff peaks and set aside. Remove the sides of the pan, top with the lemon curd (loosen it in the microwave for a few seconds if needed) then pipe the cream around the edges and dig in!

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