How do I know when my cheesecake is done?

The cheesecake is done when the edges are set but the center still has a slight wobble—like Jell-O. It will continue to cook and set as it cools. If you wait until the entire cheesecake is firm in the oven, it will be overcooked.

Why did my cheesecake crack?

Cracks usually happen from overbeating (incorporating too much air), baking at too high a temperature, or cooling too quickly. The water bath helps prevent this by creating a gentle, moist heat. If your cheesecake does crack, don't worry—that's what the lemon curd topping is for!

Can I make this without a springform pan?

While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides as "handles." It won't be as pretty when you remove it, but it will taste just as good.

How far in advance can I make this cheesecake?

This cheesecake can be made up to 3 days ahead and kept refrigerated. Add the lemon curd and whipped cream just before serving for the freshest presentation.

Lemon Cheesecake Recipe

Description

A rich, creamy, and tangy Lemon Cheesecake recipe featuring a buttery graham cracker crust, luscious cream cheese filling, and a glossy lemon curd topping. This dessert is perfect for special occasions and is sure to impress anyone with its decadent taste and elegant presentation.

Ingredients

Units Scale

For the crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

32 ounces cream cheese (4 8-ounce packages), softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
4 tablespoons fresh lemon juice
1 tablespoon lemon zest

For the topping:

10 ounces lemon curd
Whipped cream for serving

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Instructions

Preheat oven and prepare the crust
Preheat the oven to 325°F. In a medium-sized bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the refrigerator to chill while preparing the filling.
Prepare the cheesecake filling
Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and free of lumps. Gradually add the granulated sugar, scraping down the sides as necessary to ensure even mixing.
Add eggs and other ingredients
Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, add the sour cream, vanilla extract, lemon juice, and lemon zest. Mix until everything is well combined, and scrape down the sides to eliminate any lumps. Mix for another 5 seconds.
Prepare the water bath
Wrap the springform pan securely with heavy-duty foil to prevent water from seeping in during the water bath. Pour the cheesecake filling into the prepared crust and smooth the top evenly. Place the filled pan into a large roasting pan, then pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Bake the cheesecake
Reduce the oven temperature to 300°F and bake the cheesecake in the water bath for 1 hour and 30 minutes. After baking, turn off the oven but leave the cheesecake inside for another hour to gently set. The center should still have a slight jiggle.
Cool and chill
Remove the cheesecake from the oven and the water bath. Let the cheesecake cool to room temperature on the counter, then cover it with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
Add the lemon curd topping
Remove the outer ring of the springform pan and spread the lemon curd evenly over the top of the cheesecake. If needed, microwave the lemon curd in 20-second increments to make it easier to spread.
Garnish and serve
Garnish with whipped cream as desired and serve chilled.

Notes

A water bath helps maintain moisture in the oven, which prevents cracks in the cheesecake.
Ensure the cheesecake cools completely at room temperature before refrigerating to avoid condensation or cracking.
This cheesecake can be frozen for up to 3 months. Store in an airtight container and thaw in the refrigerator before serving.
You can substitute fresh lemon juice with bottled lemon juice if necessary, but fresh juice offers the best flavor.
Be sure to turn the oven temperature down to 300°F before placing the cheesecake inside to bake.
Wrapping the springform pan securely with foil is critical to prevent water from seeping into the cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 35g
Sodium: 410mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 8g
Cholesterol: 155mg