Who loves cheesecake? Who loves lemon? Lemon is a great flavor in beverages, entrees and desserts. Especially desserts. Like this creamy, delicious, lemony cheesecake. It is showy and a fabulous dessert.
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Editor’s note: This is an updated version of an article originally posted January 2012 with better photos and additional information.
Though the recipe contains lemon juice and lemon zest as well as a topping of lemon curd, this triple lemon cheesecake has just the perfect balance of tart and sweetness. It looks like a lot of steps to make, but it all goes easily and the results are wonderful.
Here is how to make lemon cheesecake with lemon curd topping
Begin preparing a 9-inch springform pan by buttering the bottom and sides. Then wrap the outside of the springform pan with heavy-duty aluminum foil.
You also want to have a pan ready large enough to hold the springform pan for the water bath baking. Put on a kettle of water to boil for the water bath and preheat the oven to 350F.
Zest a lemon to measure 1 tablespoon. Then roll the lemon between the palm of your hand and the counter (this helps soften the lemon and produces more juice), slice in half crosswise and juice to make 2 tablespoons.
Making the graham crust for lemon cheesecake
In a mixing bowl, add 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar and 6 tablespoons melted butter.
Stir this together until well combined.
Dump the crumb mixture into the prepared springform pan.
Press the crumb mixture into the bottom of the pan. A flat-bottomed glass or measuring cup helps to even it all out. Pop the pan into a preheatedoven and bake 8-10 minutes or until crust is set. Pull it out of the oven to a wire rack.
Reduce the oven temperature to 325 degrees F.
Making the cream cheese filling for lemon cheesecake
In a small bowl, add 1 cup sugar and the 1 tablespoon of lemon zest.
Using your fingers, rub the lemon zest into the granulated sugar. This releases every last bit of essential oil from the zest into the sugar giving more flavor the the cheesecake.
In a medium bowl with an electric mixer, beat the three 8-ounce packages of softened cream cheese, beginning on low speed and increasing to medium-high, until it is light and fluffy.
Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, and continue beating until smooth.
Add 1 cup sour cream to the mixture and beat to incorporate.
Add the 2 tablespoons of lemon juice.
Add the eggs one at a time, beating well after each addition.
Beat until well blended.
Pour the filling into the pan.
Using a spatula, smooth the top.
Set the springform pan in the roasting pan. Carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Topping your cheesecake with lemon curd
Run a table knife around the inside edge of the pan; remove the pan’s side. Spread 1/2 cup lemon curd over the top of the cheesecake.
Let stand at room temperature for 20 minutes before serving.
How to make homemade whipped cream for topping lemon cheesecake
If you want to go the extra mile, serve the cheesecake with a dollop of fresh whipped cream. It takes just a few minutes to make.
To make whipped cream start with a cold bowl and utensils. Place your mixing bowl and beaters in the freezer for a few minutes before beginning.
Pour 1 cup cold heavy whipping cream into a large bowl.
Add 1 tablespoon confectioners’ sugar and 1 teaspoon vanilla to the cream.
Using a hand mixer, or a stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form, about 3-4 minutes. I used a rotary beater but it is mush easier to use a mixer unless you want to build some arm muscle endurance 😉
Make sure not to over-beat or the cream will become lumpy and butter-like.
Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours.
I have an old Pampered Chef decorator but you can even use a plastic bag and a decorator tip for this. Just fill and pipe on the entire cake or individual servings. It is best to add the whipped cream just before serving.
An optional garnish of whipped topping sends it over the top!
Super easy homemade lemon curd for lemon cheesecake
You can use purchased lemon curd but it is super easy to make your own. And, there is very little mess because it is done in the microwave. Lemon Curd is so good you will be tempted to eat it from a spoon. It makes a lovely food-gift as well. Click Homemade Lemon Curd for the recipe.
Triple Lemon Cheesecake
recipe slightly adapted from the cookbook Luscious Lemon Desserts
INGREDIENTS:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 Tbs. of sugar
- 1 cup granulated sugar
- 1 tablespoon lemon zest, finely grated
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sour cream
- 2 tablespoons lemon juice, fresh squeezed
- 3 large eggs
- 1/2 cup lemon curd, chilled. Store bought or follow my Foolproof Lemon Curdrecipe to make your own using the microwave.
DIRECTIONS:
Positionrack in the middle of the oven and preheat the oven to 350 degrees F,
Butter the bottom and side of a 9″ springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.
Stir together the graham cracker crumbs, melted butter and 2 tablespoons sugar with a fork in a medium bowl until combined well.
Press the crumb mixture into the bottom of the pan.
Bake 8-10 minutes or until crust is set; let cool on a wire rack.
Reduce the oven temperature to 325 degrees F.
In a small bowl, combine 1 cup sugar and the lemon zest. Using your fingers, rub the lemon zest into the granulated sugar.
In a medium bowl with an electric mixer, beat cream cheese beginning on low speed & increasing to medium-high, until light and fluffy.
Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
Add sour cream and lemon juice; beat until well blended. Add the eggs one at a time, beating well after each addition.
Wrap the outside of the springform pan with heavy-duty aluminum foil, then pour the filling into the pan. Set it in the roasting pan.
Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the springform pan.
Bake for 70-75 minutes or until the center is almost set but still slightly jiggly. DO NOT OVERBAKE. The cheesecake will firm as it cools.
Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath; let it cool on a wire rack.
Remove the foil; refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.
Run a table knife around the inside edge of the pan; remove the pan’s side. Spread the lemon curd over the top of the cheesecake. Let stand at room temperature for 20 minutes.
Top with fresh whipped cream, if desired. Cut into wedges and serve.
Whipped Cream
INGREDIENTS
- 1 Cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
DIRECTIONS
Using a hand mixer, or a stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form, about 3-4 minutes. I used a rotary beater but it is mush easier to use a mixer unless you want to build some arm muscle endurance 😉
Make sure not to over-beat or the cream will become lumpy and butter-like.
Use the whipped cream immediately or cover tightly and chill in the refrigerator for up to 24 hours.
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