This lemon cheesecake recipe was floating around on Facebook, and I am a sucker for lemon, so it called out “try me!”
Since I am apparently schizophrenic and have no willpower when it comes to desserts, I gave it a shot – and it is fan-ta-bulous!
It’s a light and creamy cheesecake, not thick like a New York style and it has just the perfect amount of lemon ‘zing’ to it. There is no question that I will be making this again (and again, and again)
Recipe adapted from The New Best Recipe
- 6 oz shortbread crust
- 2 tablespoons unsalted butter, melted
- 1¼ cups sugar
- 1 tablespoon grated lemon zest
- ¼ cup juice from 1-2 lemons
- 3 8-oz. packages cream cheese, cut into 1 inch chunks, at room temperature
- 4 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup heavy cream
- ⅓ cup juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- ½ cup sugar
- 2 tablespoons cold butter, cut into ½-inch cubes
- 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- pinch of salt
- Place the oven rack in the lower half of the oven and preheat to 325°F.
- Crumble up the shortbread pie crust until it is fine crumbs. Add in the 2 tbsp butter and mix until all of the crumbs are wet.
- Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom.
- Bake until it is golden brown, about 13 minutes. Remove from the oven and allow to cool.
- Once cool, wrap the pan with tin foil, covering the bottom and halfway up the sides. Place in a roasting pan and set aside.
- To make the filling, place ¼ cup of the sugar, the lemon zest and 1/4 cup lemon juice in a mixer until the sugar turns yellow. Add in the remaining sugar and mix well.
- In a separate mixing bowl, beat the cream cheese for about 5 seconds.
- With the mixer on low, add in the lemon sugar mixture in a steady stream, then switch to medium and beat until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl.
- Reduce the speed to medium-low and add the eggs, scraping down the bowl in between additions. Add in the lemon juice, vanilla and salt and mix to combine.
- Add in the cream and beat to combine.
- Scrape the bowl again to make sure everything has been incorporated and pour into the springform pan.
- Place the pan in the oven and carefully add enough water to the roasting pan to make it halfway up the sides of the springform pan.
- Bake until the center is slightly jiggly, the sides start to puff and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the oven door open with a wooden spoon. Allow the cake to cool in the oven for 1 hour.
- Remove from the roasting pan and transfer to a wire rack. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.
- While the lemon cheesecake is baking, make the lemon curd. Heat the lemon juice in a small pan over medium heat until it is hot, but not boiling.
- In a small bowl, whisk the eggs. Gradually whisk in the sugar.
- Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then pour the mixture back into the pan. Continue to cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
- Remove the pan from the heat and whisk in the butter until it is melted.
- Stir in the cream, vanilla and salt.
- Pour the curd into a small glass bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.
- When the cheesecake is cool, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better.
Don’t get tempted (like we did) and cut into this before it is thoroughly chilled. The centre of your lemon cheesecake will collapse, and while it still tastes fantastic, you’ll lose out on the final presentation.
This is SOOOO good – I’m not kidding.
You know it’s irresistible when you can’t even write a blog post about it without going to get a piece to see you through. lol
Have a great one!