Lemon Cheesecake Recipe: A Simple, Elegant Dessert for All Occasions!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness with fewer calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with unique flavor

Preheat the oven to 350°F (175°C).

Crush graham crackers into fine crumbs using a food processor or a rolling pin in a zip bag; measure out 1 3/4 cups.

In a measuring cup, mix the graham cracker crumbs with 2 tablespoons of sugar.

Add 6 tablespoons of unsalted melted butter to the crumb mixture and stir until moistened.

Prepare a 9-inch springform pan by adding a little butter and lining it with parchment paper.

Spread the crumb mixture evenly into the pan, pressing down and slightly up the sides.

Bake the crust in the center of the preheated oven for 8 minutes, then transfer to a rack to cool completely.

In the bowl of a stand mixer, add room temperature cream cheese and 1 cup of sugar; beat on medium-high speed for 5 minutes until smooth.

Scrape down the sides of the bowl, then add 2 room temperature eggs one at a time, mixing on medium speed.

Reduce to low speed and add 1 cup of sour cream, lemon zest, fresh squeezed lemon juice, and vanilla extract; mix until well incorporated.

Wrap the cooled crust in two large heavy-duty sheets of foil to create a water bath.

Pour the cheesecake batter over the cooled crust and place it in a deep roasting pan.

Add hot water to the roasting pan until it reaches about 1 inch up the sides of the springform pan.

Bake the cheesecake at 450°F (232°C) for 15 minutes, then reduce the heat to 225°F (107°C) and bake for about 1 hour until there is a slight wobble in the center.

Let the cheesecake cool in the roasting pan for 45 minutes, then transfer to a wire rack to cool to room temperature.

Cover and refrigerate the cheesecake overnight to allow it to set properly.

To release the cheesecake from the springform pan, run a thin knife around the edges and gently remove the mold.

Transfer the cheesecake to a serving platter, peeling back the parchment paper if desired.

Top the cheesecake with lemon curd, spreading it evenly over the top.

Make whipped cream by beating 1 cup of heavy whipping cream with 3 tablespoons of sugar and vanilla extract until stiff peaks form.

Pipe the whipped cream around the edges of the cheesecake.

Garnish with lemon wedges inserted into the whipped cream for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens