Description
A creamy and tangy cheesecake featuring a buttery graham cracker crust and a delightful lemon curd layer, perfect for lemon lovers.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup lemon curd
- Whipped cream for topping
- Lemon slices and mint leaves for garnish
Instructions
- Preheat your oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, lemon zest, and vanilla extract. Pour half of this rich batter over the prepared crust.
- Carefully spread the lemon curd over the first layer of batter. Then, pour the remaining batter on top, spreading it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set. Allow it to cool completely. After cooling, refrigerate the cheesecake for at least 4 hours to set firmly.
- Before serving, top the cheesecake with whipped cream, lemon slices, and fresh mint leaves for presentation.
Notes
Make sure the cream cheese is at room temperature for smoother mixing. Don’t over-bake the cheesecake; it’s okay if the center is slightly jiggly when you take it out of the oven, as it will continue to set while cooling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
Keywords: cheesecake, lemon, dessert, refreshing, summer