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Lemon Cheesecake with Lemon Curd and Fresh Berries Recipe

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3.9 from 1 review

This luscious Lemon Cheesecake features a buttery graham cracker crust with a creamy, tangy lemon-infused cream cheese filling. Topped with vibrant lemon curd and optional whipped cream and fresh berries, it offers a perfect balance of sweet and tart with a rich, smooth texture. Ideal for dessert lovers seeking a bright, citrusy twist on classic cheesecake.

  • Total Time: 8 hours 40 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 1 and 3/4 cups (210g) graham cracker crumbs (about 14 full-sheet graham crackers)
  • 5 Tablespoons (71g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 1 and 1/4 cups (250g) granulated sugar
  • 1 Tablespoon packed lemon zest (about 1 lemon)
  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons), at room temperature
  • 1/3 cup (80g) sour cream or plain yogurt, at room temperature
  • 1 teaspoon pure vanilla flavoring
  • 3 large eggs, at room temperature

Topping

  • 3/4 cup lemon curd (highly recommended)
  • Homemade whipped cream (optional)
  • Lemon slices and/or fresh berries for garnish (optional)

Instructions

  1. Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C) to ensure it’s ready for baking the crust and cheesecake.
  2. Prepare the Crust: If starting with whole graham crackers, pulse them in a food processor or blender until fine crumbs form. Combine the crumbs with granulated sugar and melted butter in a medium bowl until sandy and moist. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan, smoothing the surface with a measuring cup bottom. Pre-bake the crust for 10 minutes, then remove and wrap the pan in a large piece of aluminum foil to prepare for the water bath. Let it cool slightly.
  3. Make the Lemon Sugar: Place the granulated sugar for the filling into a food processor or blender. Add the lemon zest on top and pulse 10-12 times until the zest is finely incorporated and fragrant.
  4. Mix the Filling: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and lemon sugar on medium-high speed until smooth and creamy, about 2 minutes. Add lemon juice, sour cream, and vanilla flavoring; beat on medium-high until fully combined. Reduce speed to medium and add eggs one at a time, beating after each until just blended. Avoid overmixing to prevent cracking.
  5. Assemble the Cheesecake: Pour the batter evenly over the warm crust in the springform pan. Smooth the top with a rubber spatula or spoon to ensure an even layer.
  6. Prepare the Water Bath: Boil enough water to fill a large roasting pan with about 1 inch of hot water. Place the springform pan wrapped in foil into the roasting pan and carefully pour the hot water around it, ensuring no water spills into the cheesecake batter.
  7. Bake the Cheesecake: Bake for 55–70 minutes, until the edges are set and the center slightly wobbles when gently tapped. If the top browns too quickly, tent loosely with aluminum foil halfway through baking. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour to prevent cracking.
  8. Cool Completely: Remove the springform pan from the water bath and unwrap the foil. Let the cheesecake cool uncovered at room temperature until fully cooled.
  9. Add Lemon Curd Topping: Spread about 3/4 cup of lemon curd over the cooled cheesecake, spreading close to the edges without letting it drip over the sides.
  10. Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop flavors.
  11. Serve and Garnish: Run a knife around the pan edges before removing the springform rim. Decorate the top with whipped cream, lemon slices, and fresh berries as desired. Slice with a clean, warm knife wiping between cuts for neat servings.
  12. Store Leftovers: Cover and refrigerate any leftover cheesecake for up to 5 days to maintain freshness.

Notes

  • Using a water bath helps the cheesecake bake evenly and prevents cracking by maintaining moisture around the pan.
  • If you prefer, pour the hot water into the roasting pan after it is already in the oven to make handling easier.
  • Make the lemon curd while the cheesecake bakes so that it has time to cool before topping.
  • Warm the knife with hot water between slices for smooth, clean cuts.
  • This recipe yields 16 servings, making it perfect for parties and gatherings.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/lemon-cheesecake-with-lemon-curd-and-fresh-berries-recipe/