Lemon Cheesecake Delight
A delightful dessert that combines tangy lemon flavor with creamy cheesecake, topped with lemon curd and whipped cream.
Ingredients
For the crust
- 1 3/4 cups Graham Cracker Crumbs
- 3 tablespoons Granulated Sugar
- 5 tablespoons Unsalted Butter, melted
For the filling
- 32 ounces Cream Cheese, at room temperature
- 1 cup Granulated Sugar
- 3 tablespoons Cornstarch
- 4 Large Eggs
- 1/2 cup Sour Cream
- 1/4 cup Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
- Zest of 1 medium lemon
For the topping
- Lemon Curd
- Whipped Cream
Instructions
Prepare the crust
- Mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake at 350°F (175°C) for 10 minutes, then let it cool.
Make the filling
- In a large bowl, beat the cream cheese until smooth.
- Gradually add in 1 cup of sugar, cornstarch, and mix.
- Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
- Stir in sour cream, lemon juice, vanilla extract, lemon extract, and lemon zest until well combined.
Bake the cheesecake
- Pour the filling into the cooled crust.
- Bake at 325°F (162°C) for about 55-60 minutes or until the edges are set but the center slightly jiggles.
- Turn off the oven and let the cheesecake sit for one hour in the oven with the door ajar.
- Remove from oven and cool completely at room temperature.
Chill and serve
- Chill in the refrigerator for at least 4 hours or preferably overnight.
- Top with lemon curd and a dollop of whipped cream before serving.
Notes
Store properly with plastic wrap or in an airtight container to maintain freshness. Leftover slices can be stored for up to five days in the fridge or frozen for longer storage.