Lemon Cheesecake with Tangy Lemon Curd and Whipped Cream
By Isabella Quinn
Prep
30 min
Cook
75 min
Total
585 min
Servings
12
Level
Easy
A water bath surrounds the pan with steady heat and moisture, helping this Lemon Cheesecake rise evenly while protecting its smooth top. The chilled filling is creamy and bright with lemon zest and juice, finished with tangy lemon curd over a buttery graham cracker crust.
The crust uses graham cracker crumbs, sugar, and melted butter, baked briefly so it can support the filling. Room-temperature cream cheese and eggs blend more smoothly, while sour cream contributes to the classic cheesecake texture. Lemon zest and juice are mixed in at low speed with vanilla, keeping the batter focused on a clear citrus flavor rather than incorporating excess air.
The baked cheesecake is ready when the center barely wobbles after the pan is jolted; it should not look liquid across the middle. The most common problem is rushing the cooling and chilling process, which can leave the center soft when sliced. Resting in the water bath, cooling completely, and chilling at least eight hours allows the filling to set cleanly.
Finish the cold cake with lemon curd and piped whipped cream, then add optional thin lemon slices. For neat portions, warm and wipe the knife between cuts. The recipe notes that leftovers refrigerate well, though adding toppings shortly before serving gives the best presentation.
Why you'll love this recipe
- A water bath surrounds the springform pan with gentle, steady heat and moisture, helping the cheesecake rise evenly with a smooth, level surface.
- Beating room-temperature cream cheese with sugar for five minutes removes lumps before eggs enter, producing the creamy texture expected from a classic cheesecake.
- Adding eggs one at a time gives each addition time to blend, so the filling stays cohesive instead of becoming uneven or streaky.
- Mixing sour cream, lemon, and vanilla only until incorporated limits extra air in the batter, which supports a more even baked texture.
- The 45-minute rest in the water bath cools the cheesecake gradually, reducing the abrupt temperature change that can encourage surface cracks.
- An overnight chill fully sets the filling before topping and slicing, so the lemon curd and whipped cream sit neatly on firm slices.
Ingredients
- •1.75 cups graham cracker crumbs (from 14 whole crackers)
- •6 Tbsp unsalted butter (melted)
- •2 Tbsp granulated sugar (for the crust)
- •2 lb cream cheese (room temperature, 4 packages (8 ounces each))
- •1 cup granulated sugar (for the cheesecake)
- •5 large eggs (room temperature)
- •2 Tbsp sour cream
- •1 Tbsp lemon zest (from 2 lemons)
- •2 Tbsp lemon juice
- •0.5 Tbsp vanilla extract (for the cheesecake)
- •0.5 cup lemon curd (homemade or store-bought)
- •1 cup heavy whipping cream
- •3 Tbsp powdered sugar
- •0.5 tsp vanilla extract (for the whipped cream)
- •fresh lemon slices (optional garnish)
Instructions
- 1
Preheat the oven to 350°F with a rack in the center. Dot the bottom of a 9-inch springform pan with butter and line it with a circle of parchment.
- 2
Combine the graham cracker crumbs and 2 Tbsp sugar in a medium bowl, then stir in the melted butter until moistened.
- 3
Press the crumbs into the prepared pan, going slightly up the sides.
- 4
Bake the crust for 8 minutes, then transfer it to a rack to cool to room temperature.
- 5
Place 2 sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides, ensuring there are no rips and fanning the tops out slightly.
- 6
Beat the cream cheese and 1 cup sugar in a stand mixer fitted with the paddle attachment, or with an electric hand mixer, on medium-high speed for 5 minutes until completely smooth. Scrape down the bowl a couple of times.
- 7
Reduce the speed to medium and add the eggs one at a time, allowing each to incorporate before adding the next. Scrape down the bowl as needed.
- 8
Reduce the speed to low and add the sour cream, lemon zest, lemon juice, and 1/2 Tbsp vanilla extract. Mix just until incorporated, scraping down the bowl as needed.
- 9
Pour the cheesecake batter over the cooled crust.
- 10
Boil a kettle of water. Set the foil-wrapped springform pan in a deep roasting pan and pour hot water around the edges, about 1 inch up the sides of the springform pan.
- 11
Carefully transfer the cheesecake to the center oven rack and bake at 350°F for 60 to 80 minutes, until the center wobbles slightly when the pan is jolted.
- 12
Remove the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes.
- 13
Discard the foil and set the springform pan on a wire rack to cool completely. Cover and chill for at least 8 hours or overnight.
- 14
Beat the heavy cream, powdered sugar, and 1/2 tsp vanilla extract in a large mixing bowl on medium-high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip, or refrigerate if not using immediately.
- 15
Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer the cake to a cake platter.
- 16
Spread the lemon curd over the cheesecake surface.
- 17
Pipe whipped cream around the edge of the cake or decorate as preferred. Garnish with small fresh lemon slices if desired, then refrigerate until ready to serve.
FAQ
Nutrition (per serving)
Calories
581
Protein
9g
Fat
43g
Carbs
42g
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