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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
- 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.
- 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.
- 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.
- Combine Lemon Sugar & Cream Cheese: Add the lemon sugar mixture to the beaten cream cheese and mix thoroughly until fully incorporated.
- Add Eggs: Add the eggs one at a time, beating well after each addition to maintain a creamy texture without over-mixing.
- Add Extracts: Mix in vanilla and almond extracts until combined, enhancing the cheesecake’s flavor profile.
- Fill Crust: Pour the lemon cheesecake batter into the prepared crust, spreading it evenly for uniform baking.
- 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.
- 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.
- Cool to Room Temperature: Remove the cheesecake from the oven and let it cool completely on the counter before chilling.
- Chill: Refrigerate the cheesecake for 4-8 hours or overnight to set and develop flavor.
- 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.
- 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.
- 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
