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Lemon Cheesecake
Dessert

Lemon Cheesecake

3 hServes 12Nutri-Score D€€
from @emijuju6 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • graham crackers (crushed into crumbs)Bakery210 g
  • unsalted butter (melted)Dairy71 g
  • sugarPantry25 g
  • sugar (for the cheesecake)Pantry200 g
  • lemon zest (for the cheesecake)Produce6 g
  • cream cheese (at room temperature)Dairy608 g
  • lemon juice (for the cheesecake)Produce120 ml
  • greek yogurt (at room temperature, or sour cream)Dairy80 g
  • heavy cream (at room temperature)Dairy60 ml
  • vanillaPantry4 g
  • eggs (at room temperature)Other2 pieces
  • egg yolk (at room temperature)Other1 piece
  • sugar (for the lemon curd)Pantry100 g
  • lemon zest (for the lemon curd)Produce3 g
  • egg yolks (for the lemon curd)Other3 pieces
  • lemon juice (for the lemon curd)Produce50 ml
  • unsalted butter (cold, for the lemon curd)Dairy57 g

per serving

Nutrition

322kcal

Carbs
28 g
Proteins
5 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl
  • Oven
  • Saucepan
  • Whisk

step by step

Method

  1. Make the crust

    • Crush the graham crackers into fine crumbs.
    • Mix the crumbs with the melted butter and sugar until well combined.
    • Press the mixture into the bottom and up the sides of a springform pan.
    Step 1

  2. Bake the crust

    • Bake the crust at 350 °F (175 °C).
    Step 2

  3. Make the lemon sugar

    • Zest the lemon into the sugar.
    • Gently pinch and rub the zest into the sugar until fragrant and evenly combined.
    • Set aside.
    Step 3

  4. Make the cheesecake batter

    • In a large bowl, cream the cream cheese with the lemon sugar until smooth.
    • Mix in the greek yogurt, lemon juice and vanilla until smooth.
    • Mix in the heavy cream until well combined.
    • Gently fold in the eggs one at a time.
    Step 4

  5. Bake the cheesecake

    • Pour the batter into the baked crust and place it in a hot water bath.
    • Bake at 350 °F (175 °C) until slightly jiggly in the middle but set on the sides.
    Step 5

  6. Cool the cheesecake

    • Turn off the oven and let the cheesecake cool with the door closed.
    • Open the oven door slightly and let it cool further.
    • Take it out of the oven and let it finish cooling in the water bath.
    Step 6

  7. Make the lemon curd

    • Zest the lemon into the sugar and rub the zest into the sugar.
    • Add the egg yolks and whisk until combined.
    • Mix in the lemon juice.
    • Gently heat on the stove, stirring continuously, until thickened and pale.
    • Remove from the heat and add the cold butter, mixing until fully melted.
    • Let cool.
    Step 7

  8. Assemble

    • Spread the cooled lemon curd over the chilled cheesecake.
    Step 8
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