Description
Indulge in the bright and zesty flavors of this delectable Lemon Cheesecake topped with a luscious Lemon Curd. Creamy, tangy, and utterly satisfying, this dessert is a perfect blend of sweet and citrusy goodness.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd Topping:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, cubed
Instructions
- Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla. Pour over crust and bake.
- Prepare the Lemon Curd: Whisk lemon juice, zest, sugar, and eggs in a saucepan. Add butter and cook until thickened. Cool and spread over chilled cheesecake.
Notes
- Use a water bath while baking for an extra-smooth texture and to avoid cracking.
- The lemon curd can be made up to 3 days in advance and stored in the fridge.
