Lemon Cheesecake

If you’re a cheesecake enthusiast, get ready to elevate your dessert game with this delectable Lemon Cheesecake. The combination of creamy cheesecake and zesty lemon curd creates a flavor explosion that’s both sweet and tangy. Whether you’re preparing a special treat for a family gathering or just indulging your sweet tooth, this recipe is the perfect choice. It’s incredibly easy to make, and the results are truly delightful.

WHY YOU’LL LOVE LEMON CHEESECAKE

  • Sweet and Tangy Bliss: The fusion of rich, creamy cheesecake with the refreshing zing of lemon curd creates a symphony of flavors in each bite. It’s an irresistible combination that’s perfect for satisfying your dessert cravings.
  • Effortless Elegance: Despite its gourmet taste, this recipe is easy to follow, making it an excellent choice for bakers of all levels. You don’t need any fancy equipment or extensive baking experience to achieve fantastic results.
  • Perfect for Special Occasions: Whether you’re celebrating a birthday, holiday, or simply enjoying a delightful dessert, Lemon Cheesecake fits the bill. It’s versatile and a hit with all age groups.
  • Few Ingredients, Big Flavor: With just a handful of basic ingredients, you can create a cheesecake that’s bursting with flavor. It’s a testament to the fact that sometimes simplicity is the key to perfection.
  • Impress Your Loved Ones: Sharing this Lemon Cheesecake with friends and family will certainly earn you admiration and appreciation. The lemon curd topping adds an elegant twist to your standard cheesecake.

INGREDIENTS YOU NEED TO MAKE LEMON CHEESECAKE

Crust

  • Gluten-free graham crackers
  • Melted butter (dairy-free option)
  • Pistachio flour

Lemon Cheesecake

  • Cream cheese, room temperature
  • Sour cream
  • Eggs
  • Egg yolk
  • Sugar
  • High-quality vanilla extract
  • Lemon zest
  • Lemon juice

Lemon Curd

  • Egg yolks
  • Sugar
  • Lemon zest
  • Lemon juice

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

WHAT YOU NEED TO MAKE LEMON CHEESECAKE

  • Measuring cups/spoons
  • Mixing bowls
  • KitchenAid mixer or Hand mixer
  • Blender
  • Springform pan

HOW TO MAKE LEMON CHEESECAKE

For the Crust

  1. Use a blender to pulse the gluten-free graham crackers into fine crumbs.
  2. Mix the melted butter, pistachio flour, and graham cracker crumbs in a bowl.
  3. Spray a 9″ springform pan with nonstick baking spray.
  4. Press the crust mixture onto the sides and bottom of the pan.
  5. Place the pan in the fridge while you prepare the filling.

For the Filling

  1. Preheat your oven to 325 degrees Fahrenheit (165°C).
  2. In a mixing bowl, whip the room-temperature cream cheese until smooth.
  3. Incorporate the sour cream, then add the rest of the ingredients.
  4. Mix for 2 minutes, then pour the filling into the prepared springform pan.
  5. Bake for 55-65 minutes; the center will still jiggle slightly.
  6. Remove from the oven, allow it to sit for 1 hour, then refrigerate for 8 hours.

For the Lemon Curd

  1. In a glass bowl, combine the egg yolks, sugar, lemon zest, and lemon juice. Mix well.
  2. Pour this mixture into a stockpot and place it over medium-low heat.
  3. Whisk the lemon mixture until it thickens, which should take approximately 10-15 minutes.
  4. Remove the lemon curd from the heat and allow it to cool completely.
  5. Top the cheesecake with the lemon curd, then refrigerate for 1 hour before serving.
  6. Enjoy!

COMMONLY ASKED QUESTIONS

Can I use regular graham crackers instead of gluten-free ones?

Absolutely, you can use regular graham crackers if you don’t have dietary restrictions.

Can I use a different citrus fruit for the curd?

While lemon adds a classic zesty flavor, you can experiment with other citrus fruits like lime or orange for a unique twist.

Can I substitute the pistachio flour in the crust?

Yes, you can use almond flour, crushed nuts, or even regular flour if you prefer.

How long can I store this cheesecake?

The cheesecake can be stored in the refrigerator for up to 3-4 days, although it’s so delicious that it may not last that long!

Lemon Cheesecake

I am the biggest cheesecake lover but adding a sweet but tangy lemon curd takes this to a whole new level.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 8 people
Calories: 1043kcal

Equipment

  • Measuring cups/spoons
  • mixing bowls
  • KitchenAid mixer or hand mixer
  • Blender
  • Spring foam pan

Ingredients

Crust

  • 2 ½ cups gluten-free graham crackers
  • 10 tbsp melted butter dairy free butter (optional)
  • ½ cup pistachio flour

Cheesecake Filling

  • 16 oz cream cheese room temperature
  • 12 oz sour cream
  • 2 eggs
  • 1 egg yolk
  • 1 ¼ cup sugar
  • 1 tbsp high-quality vanilla extract
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice

Lemon Curd

  • 3 egg yolks
  • ½ cup sugar
  • 1 tbsp lemon zest
  • cup lemon juice

Instructions

Making the Crust

  • Use a blender to pulse the gluten-free graham crackers into fine crumbs.
  • Mix the melted butter, pistachio flour, and graham cracker crumbs in a bowl.
  • Spray a 9″ springform pan with nonstick baking spray.
  • Press the crust mixture onto the sides and bottom of the pan.
  • Place the pan in the fridge while you prepare the filling.

Making the Filling

  • Preheat your oven to 325 degrees Fahrenheit (165°C).
  • In a mixing bowl, whip the room-temperature cream cheese until smooth.
  • Incorporate the sour cream, then add the rest of the ingredients.
  • Mix for 2 minutes, then pour the filling into the prepared springform pan.
  • Bake for 55-65 minutes; the center will still jiggle slightly.
  • Remove from the oven, allow it to sit for 1 hour, then refrigerate for 8 hours.

Making the Lemon Curd

  • In a glass bowl, combine the egg yolks, sugar, lemon zest, and lemon juice. Mix well.
  • Pour this mixture into a stockpot and place it over medium-low heat.
  • Whisk the lemon mixture until it thickens, which should take approximately 10-15 minutes.
  • Remove the lemon curd from the heat and allow it to cool completely.
  • Top the cheesecake with the lemon curd, then refrigerate for 1 hour before serving.
  • Enjoy!

Nutrition

Serving: 2slices | Calories: 1043kcal | Carbohydrates: 106g | Protein: 11g | Fat: 65g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 571mg | Potassium: 257mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1687IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Lemon Cheesecake brings a delightful combination of sweet and tangy to your dessert table. This recipe is a breeze to follow, making it accessible to bakers of all skill levels. It’s the perfect dessert for various occasions, and the lemon curd topping adds an extra layer of sophistication to your standard cheesecake. With just a handful of basic ingredients, you’ll achieve a dessert that’s bursting with flavor and certain to impress.

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