Lemon Cheesecake with Lemon Curd and Whipped Cream Recipe

Introduction

This Lemon Cheesecake is a delightful balance of creamy, tangy, and sweet flavors that brighten up any dessert table. With a buttery vanilla wafer crust and a rich lemon-infused filling, it’s perfect for celebrations or a special treat. The whipped cream topping and lemon curd add an extra burst of freshness.

Ingredients

• 2 1/2 cups vanilla wafer cookies
• 1/2 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 3 (8 oz) bricks cream cheese, at room temperature
• 3/4 cup granulated sugar
• 3 Tbsp lemon zest
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 3 large eggs
• 1/3 – 1/2 cup lemon curd (jarred or homemade)
• 3/4 cup heavy whipping cream
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1/4 cup powdered sugar

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Prepare the crust by blending vanilla wafer cookies in a food processor until fine crumbs form. Add melted butter and vanilla extract, then blend until combined.
3. Step 3: Press the cookie mixture evenly on the bottom and up the sides of a 9” or 10” deep dish pie plate, or a 9” springform pan. Set aside.
4. Step 4: In a small bowl, rub together granulated sugar and lemon zest to release the oils and enhance fragrance. Set aside.
5. Step 5: In a large bowl, beat cream cheese with a hand or standing mixer until light and fluffy.
6. Step 6: Add the lemon sugar mixture to the cream cheese and beat until well combined.
7. Step 7: Add eggs one at a time, beating well after each addition.
8. Step 8: Mix in vanilla and almond extracts until combined.
9. Step 9: Pour the cheesecake batter into the prepared crust and spread evenly.
10. Step 10: Bake for 30-35 minutes, until the cheesecake is set but the center remains slightly jiggly.
11. Step 11: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 45 to 60 minutes to avoid cracking.
12. Step 12: Remove from oven and cool to room temperature on the counter.
13. Step 13: Chill the cheesecake in the fridge for 4 to 8 hours or overnight for best flavor and texture.
14. Step 14: To make the topping, whisk heavy cream with vanilla extract, almond extract, and powdered sugar until stiff peaks form.
15. Step 15: Spread lemon curd over the chilled cheesecake to taste, about 1/3 cup is recommended.
16. Step 16: Pipe or spoon whipped cream around the edges of the cheesecake.
17. Step 17: Slice and serve. Store any leftovers in the refrigerator.

Tips & Variations

• Use room temperature cream cheese for a smooth, lump-free filling.
• If you don’t have vanilla wafer cookies, graham crackers or digestive biscuits make a great crust substitute.
• For a brighter lemon flavor, add a tablespoon of fresh lemon juice to the filling.
• Serve with fresh berries for a colorful and fresh garnish.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, it’s best served chilled, but you can let it sit at room temperature for 15-20 minutes before serving for a softer texture. Avoid freezing, as it may affect the texture of the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made ahead, allowing it to chill overnight for a firmer texture and more developed flavors.

What can I use instead of lemon curd for the topping?

If you don’t have lemon curd, you can use a thin layer of lemon jam or a drizzle of honey for a touch of sweetness and citrus flavor.

Lemon Cheesecake with Lemon Curd and Whipped Cream Recipe

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★★★★★

5 from 63 reviews

• Author: Naomi
• Total Time: 9 hours (including chilling time)
• Yield: 8 servings 1x

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Description

This luscious Lemon Cheesecake recipe features a crisp vanilla wafer cookie crust paired with a creamy, tangy lemon-infused cream cheese filling. Topped with zesty lemon curd and fluffy whipped cream, this cheesecake is a perfect balance of sweet and tart, ideal for celebrations or anytime indulgence. Baking the cheesecake slowly and cooling it gently ensures a smooth, crack-free finish and rich, velvety texture.

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Ingredients

Scale 1x2x3x

Crust

• 2 1/2 cups vanilla wafer cookies
• 1/2 cup unsalted butter, melted
• 1/2 tsp vanilla extract

Filling

• 3 (8 oz) cream cheese bricks, at room temperature
• 3/4 cup granulated sugar
• 3 Tbsp lemon zest
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 3 large eggs

Topping

• 1/3 – 1/2 cup lemon curd, jarred or homemade
• 3/4 cup heavy whipping cream
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• 1/4 cup powdered sugar

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
2. Prepare Crust: Using a food processor, blend the vanilla wafer cookies into fine crumbs. Add melted butter and vanilla extract, then blend again until well combined. Press this mixture evenly along the bottom and up the sides of a 9” or 10” deep dish pie plate or a 9” springform pan. Set aside.
3. Create Lemon Sugar: In a small bowl, rub granulated sugar with lemon zest until the sugar is fragrant and the oils are released from the zest. Set this mixture aside.
4. Mix Cream Cheese: In a large bowl, use a hand or stand mixer to beat the cream cheese until light and fluffy, which ensures a smooth filling.
5. Combine Lemon Sugar & Cream Cheese: Add the lemon sugar mixture to the beaten cream cheese and mix thoroughly until fully incorporated.
6. Add Eggs: Add the eggs one at a time, beating well after each addition to maintain a creamy texture without over-mixing.
7. Add Extracts: Mix in vanilla and almond extracts until combined, enhancing the cheesecake’s flavor profile.
8. Fill Crust: Pour the lemon cheesecake batter into the prepared crust, spreading it evenly for uniform baking.
9. Bake: Bake the cheesecake for 30-35 minutes. It’s done when the edges are set and the center is slightly jiggly but not liquid.
10. Cool in Oven: Turn off the oven and crack the door open, letting the cheesecake cool inside for 45-60 minutes. This gradual cooling prevents cracks on the surface.
11. Cool to Room Temperature: Remove the cheesecake from the oven and let it cool completely on the counter before chilling.
12. Chill: Refrigerate the cheesecake for 4-8 hours or overnight to set and develop flavor.
13. Prepare Whipped Cream: When ready to serve, whip the heavy cream using a mixer until soft peaks form. Add vanilla extract, almond extract, and powdered sugar, then continue to whip until stiff peaks form.
14. Apply Toppings: Spread lemon curd evenly over the cooled cheesecake. Pipe or spoon the whipped cream around the edges for a decorative and flavorful finish.
15. Serve: Slice the cheesecake and serve immediately. Store leftovers in the refrigerator to maintain freshness.

Notes

• For a more intense lemon flavor, freshly grate lemon zest just before mixing with sugar.
• Using room temperature cream cheese and eggs helps achieve a smoother filling without lumps.
• Cracking the oven door while cooling prevents the cheesecake from cracking.
• Lemon curd is tangy and strong; adjust the quantity on the cheesecake topping to your taste.
• Leftover cheesecake should be stored refrigerated and is best consumed within 3-4 days for freshness.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cheesecake, creamy cheesecake, lemon dessert, baked cheesecake, vanilla wafer crust, lemon curd topping