Lemon Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

For the Lemon Curd Topping:

• 1 cup granulated sugar
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1/2 cup unsalted butter, cubed
• 1 tablespoon lemon zest

Cooking Process:

Preparing the Crust:

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan, creating an even layer.
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Making the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, mixing well after each addition.
• Stir in the lemon zest, lemon juice, and vanilla extract until fully combined.
• Pour the filling over the cooled crust in the springform pan, spreading it out evenly.

Baking the Cheesecake:

• Place the springform pan in a larger baking dish and fill the larger dish with hot water halfway up the sides of the springform pan. This creates a water bath, which helps prevent cracks in the cheesecake.
• Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
• Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight to set.

Making the Lemon Curd Topping:

• In a saucepan, whisk together the sugar, lemon juice, and eggs until smooth.
• Place the saucepan over medium heat and add the cubed butter, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
• Remove the saucepan from the heat and stir in the lemon zest.
• Let the lemon curd cool slightly before pouring it over the chilled cheesecake, spreading it out evenly.

Garnishing :

Before serving, you can garnish the lemon cheesecake with additional lemon zest, fresh berries, a dollop of whipped cream or simply lemon slices for a vibrant and inviting presentation. The bright yellow color of the lemon curd against the creamy cheesecake creates a visually stunning dessert that’s as delightful to look at as it is to eat.