Lemon Cheesecake Recipe

Here’s a delicious lemon cheesecake recipe for you to try:

Lemon Cheesecake Recipe

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the lemon topping:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 cup water
• 2 large egg yolks, beaten
• 1/3 cup fresh lemon juice
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest

Instructions

1. Prepare the crust:
   • Preheat the oven to 325°F (163°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan.
   • Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
2. Make the cheesecake filling:
   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
   • Add the sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
   • Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
   • Pour the filling over the cooled crust and spread evenly.
3. Bake the cheesecake:
   • Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath (this helps prevent cracks).
   • Bake for 55-65 minutes, or until the center is set and the edges are lightly browned.
   • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and run a knife around the edge to loosen the cheesecake. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the lemon topping:
   • In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the water until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Reduce heat to low and cook for 2 minutes more, stirring constantly.
   • Remove from heat. Gradually stir about 1/2 cup of the hot mixture into the beaten egg yolks, then return the egg mixture to the saucepan.
   • Bring to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in the lemon juice, butter, and lemon zest until smooth.
   • Let the topping cool slightly before spreading it over the chilled cheesecake.
5. Serve:
   • Remove the cheesecake from the springform pan and transfer to a serving plate.
   • Spread the lemon topping evenly over the cheesecake.
   • Refrigerate for another hour or until the topping is set.
   • Slice and serve chilled. Enjoy!

This lemon cheesecake is sure to be a hit with its creamy texture and refreshing lemon flavor. Enjoy your baking!