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Lemon Curd and Vanilla Cheesecake

Lemon Curd and Vanilla Cheesecake

This Lemon Curd and Vanilla Cheesecake is a creamy, tangy dessert that impresses every time.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.75 cups granulated sugar
  • 1 tsp pure vanilla extract
  • 0.5 cups sour cream
  • 0.25 cups freshly squeezed lemon juice
  • 1 lemon zest from 1 lemon
  • 3 large eggs

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • hand mixer or stand mixer

Method
 

Crust Preparation
  1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and press into a 9-inch springform pan.
  2. Bake the crust for about 10 minutes until golden brown. Let it cool completely.
Filling Preparation
  1. In a large bowl, beat cream cheese until smooth. Gradually add sugar and mix until fluffy.
  2. Incorporate sour cream, vanilla extract, lemon juice, and lemon zest. Add eggs one at a time, mixing gently after each addition.
Baking
  1. Pour the mixture over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
  2. Cool in the oven with the door slightly ajar for an hour before chilling in the fridge until set.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 6gFat: 27g

Notes

For a twist, consider using crushed Oreos for the crust, or add fresh berries for a fruity touch. Let the cheesecake rest for optimal texture before serving.

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