Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Topping:
- 1 cup lemon curd (store-bought or homemade)
- Whipped cream, for garnish (optional)
- Lemon slices or zest, for garnish (optional)
Instructions
-
Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes. Remove from oven and let cool slightly.
-
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
-
Assemble and Bake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
-
Add Lemon Topping:
- Once the cheesecake has cooled, spread lemon curd evenly over the top.
- Refrigerate for at least 4 hours, or overnight, to allow it to set completely.
-
Serve:
- Before serving, garnish with whipped cream and lemon slices or zest, if desired.
- Slice and enjoy this refreshing dessert!