Lemon Cream Cheesecake
Ingredients
For the Crust:
- 1 ¾ cups grahams cracker crumbs
- ½ cup butter, melted (that’s 1 stick, or 4 oz)
- 2 tablespoons sugar
- Pinch of salt
For the Filling:
- 16 oz whipped cream cheese, softened to room temperature
- 1 cup sugar
- 2/3 cup heavy cream
- 1 tablespoon pure lemon extract
- 1 tablespoon vanilla extract
- 2 eggs, at room temperature
For the Curd:
- 3 egg yolks
- ¼ cup + 2 tablespoons sugar
- ¼ cup fresh squeezed lemon juice
- 2 oz butter, room temperature and cut into cubes (also known as half a stick or 1/4 cup)
- 1 tablespoon heavy cream
- Pinch of salt
For the Sour Cream Layer:
- 16 oz sour cream
- 1/4 cup sugar
Instructions
- Prepare the crust. Prepare a 8 or 9-inch springform pan. Mix all ingredients together in a small bowl. Press crust into springform pan, using the back end of a measuring cup or glass cup if needed to ensure it is firmly and evenly covering the pan. Take your time doing so and push the crumbs into an even layer on all sides, going up as much as possible without crumbling. Set aside.
- Prepare the cheesecake filling: Preheat oven to 350⁰F. Beat the cream cheese and sugar on medium speed until fluffy, about 2 minutes. Add heavy cream, lemon extract, and vanilla extract. Mix well. Add eggs, one at a time and then mix for another 10 seconds. Do not overmix this part. Place foil around the bottom to create a barrier for the water bath.
- Pour the cheesecake batter into the prepared pan.
- Place the cheesecake pan into a larger baking dish (this will be your water bath). Add about 1 inch of water to the larger pan. Bake for 65-75 minutes. The cheesecake should be mostly set and golden on the edges but slightly jiggly in the middle. It will set up further as it cools.
- Turn off the oven and open the door just a crack. Let the cheesecake cool in the oven for about 1 hour.
- Gently remove cheesecake from the water bath and place it in the refrigerator for 2-3 hours or overnight, until chilled and fully set. You can also freeze the cheesecake at this point and continue the next steps another time.
- Prepare the lemon cream. In a small bowl, whisk egg yolks, sugar, and lemon juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low. After about five minutes, gently add butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.” Remove from heat and add heavy cream, whisking until completely incorporated. Transfer lemon cream to a bowl and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. Store in an airtight container in the refrigerator. You can prepare this lemon cream up to 3 days in advance.
- Prepare the sour cream layer. In a small bowl combine the sour cream and the sugar and mix until smooth. Once the cheesecake has been sufficiently chilled, carefully run a knife or an offset spatula over the outside of the cake and gently release from the springform. Layer the sour cream over the cheesecake, and then layer the lemon curd over the sour cream. You can carefully spoon it around so that the layers do not mix, or you can gently swirl it together if you’d like it a little bit marbelized.
- Return the cake to the refrigerator until ready to serve. Don’t repeat our mistake–we cut it too soon at the photoshoot (but hey, we had to run to carpool!). Garnish with fresh slices of lemon and some sprigs of mint. Or don’t. It’s delicious either way.
