Lemon Cheesecake with Lemon Curd (Print Version)
# Ingredients:
→ Crust
01 -
1 3/4 cups (230 grams) graham cracker crumbs
02 -
1 tablespoon granulated sugar
03 -
6 tablespoons (65 grams) unsalted butter, melted
→ Filling
04 -
32 ounces (907 grams) cream cheese, softened to room temperature
05 -
1 cup (200 grams) granulated sugar
06 -
2/3 cup (173 grams) sour cream, at room temperature
07 -
1 tablespoon finely grated lemon zest
08 -
3 tablespoons fresh lemon juice
09 -
2 tablespoons all-purpose flour
10 -
4 large eggs plus 1 egg yolk, at room temperature
→ Baking and Finishing
11 -
Boiling water, for the water bath
12 -
Prepared lemon curd, for serving
# Instructions:
01 -
Preheat the oven to 325°F. Prepare a 9-inch springform pan for a water bath by wrapping it in three layers of heavy-duty aluminum foil for a waterproof seal. Spray the inside of the pan with nonstick cooking spray.
02 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press mixture firmly into the bottom and a quarter way up the sides of the prepared pan. Bake for 10 minutes, then cool on a wire rack. Maintain the oven temperature.
03 -
In a large bowl, beat cream cheese on medium speed until smooth, scraping down the bowl as needed. Add sugar and mix until combined. Incorporate sour cream, lemon zest, lemon juice, and flour. Add eggs and yolk one at a time, mixing until just combined. Avoid overmixing.
04 -
Pour the batter into the prepared springform pan. Tap the pan against the counter to release air bubbles.
05 -
Place the springform pan in a larger roasting pan. Pour boiling water into the roasting pan to reach halfway up the sides of the cheesecake pan.
06 -
Bake at 325°F for 1 hour to 1 hour 15 minutes until the top looks slightly dry and the middle is slightly wobbly. Turn off heat, crack the oven door by 1 inch, and let the cheesecake cool for 1 hour in the oven.
07 -
Remove cheesecake from the oven and water bath, unwrap the foil, and place on a cooling rack. Run a flexible knife around the edge to prevent sticking. Cool to room temperature on the rack.
08 -
Refrigerate uncovered for at least 5 hours or up to 3 days. Release from the springform pan onto a serving plate, top with lemon curd, and slice to serve.
# Notes:
01 -
Refrigerate uncovered to avoid condensation and maintain texture.