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This delicious Lemon Cheesecake is creamy and rich with a graham cracker crust and a lemon curd top!
This cheesecake starts with a graham cracker crust and is then filled with a lemon white chocolate cheesecake. More lemon goodness is added to the top with some homemade lemon curd.
The sweetness of the cheesecake is a perfect combo for the tang of the lemon curd. They balance each other out perfectly.
Ingredients
- Cream Cheese
- Heavy Whipping Cream
- Granulated Sugar
- All Purpose Flour
- Eggs
- Butter
- Lemon, juice and zest
- White Baking Chocolate
- Graham Cracker Crumbs
- Extract, Vanilla and Lemon
- Salt
How to Make Lemon Cheesecake
- Mix together graham cracker crumbs, sugar, salt, and melted butter.
- Press mixture into bottom and one inch up the side of the springform pan.
- Wrap the bottom of the pan in foil.
- Bake for 10 minutes at 350 degrees F
- Combine cream cheese and sugar in a bowl and beat until smooth.
- Beat in white chocolate, flour, cream, lemon juice, lemon zest, lemon extract and vanilla extract.
- Add eggs and beat on low speed until just combined.
- Pour cheesecake mixture into cooled crust.
- Place pan on a baking sheet.
- Bake for 65-75 minutes at 350 degree F or until center is set and top appears dull.
- Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen cake and cool one hour.
- Cover with plastic wrap and refrigerate over night.
- Mix together eggs, sugar and lemon juice.
- Place in a double boiler over simmering water until mixed well.
- Stir until thickened. About 8-10 minutes.
- Fold in butter and lemon zest
- Cover and refrigerate until cooled and thickened.
- Remove springform pan from cake and cover top with lemon curd.
Tips
- Many cheesecake recipes call for baking the cheesecake in a water bath to prevent the top from cracking, but since I was covering the top of this cheesecake with lemon curd, I didn’t use a water bath.
- Wrap the bottom of your springform pan in foil to prevent the cheesecake and butter from the crust from leaking out in the oven.
- You can always use store bought lemon curd if you need to, but homemade is easy to make and tastes so much better!
Check out more of my cheesecake recipes:
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Lemon Cheesecake
Creamy lemon cheesecake with white chocolate and lemon curd.
Prep:30 minutes
Cook:1 hour 5 minutes
0 minutes
Total:1 hour 35 minutes
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 tsp salt
- 5 Tbsp butter melted
Cheesecake
- 32 oz. cream cheese softened
- 1 1/4 cups granulated sugar
- 10 oz white baking chocolate melted and cooled
- 2 Tbsp all purpose flour
- 2 Tbsp heavy whipping cream
- 2 Tbsp lemon juice
- 2 tsp lemon peel
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 4 eggs slightly beaten
Lemon Curd
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup lemon juice
- 1/2 cup butter
- 1 Tbsp lemon zest
- white chocolate grated for garnish
Instructions
Crust
- Preheat oven to 350 degrees F.
- Mix together all crust ingredienets. Press mixture into bottom and one inch up the side of the springform pan. Wrap the bottom of the pan in foil.
- Bake for 10 minutes and allow crust to cool.
Filling
- In a bowl combine cream cheese and sugar and beat until smooth.
- Beat in white chocolate, flour, cream, lemon juice, lemon peel, lemon extract and vanilla extract.
- Add eggs, beat on low speed until just combined.
- Pour into crust.
- Place foil covered pan on a baking sheet.
- Bake for 65-75 minutes or until center is set and top appears dull.
- Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen cake and cool on hour.
- Cover with plastic wrap and refrigerate over night.
- Remove springform pan from cake. Cover with lemon curd and garnish with white chocolate.
- Refrigerate until ready to serve.
Lemon Curd
- Mix together eggs, sugar and lemon juice.
- Place in a double boiler over simmering water until mixed well. Stir until thickened. About 8-10 minutes.
- Fold in butter and lemon zest
- Cover and refrigerate until cooled and thickened.
Nutrition Facts:
Calories: 756kcal (38%) Carbohydrates: 70g (23%) Protein: 10g (20%) Fat: 50g (77%) Saturated Fat: 29g (181%) Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 220mg (73%) Sodium: 497mg (22%) Potassium: 250mg (7%) Fiber: 1g (4%) Sugar: 62g (69%) Vitamin A: 1581IU (32%) Vitamin C: 7mg (8%) Calcium: 151mg (15%) Iron: 1mg (6%)
Senthil says
For the curd, does the butter need to be melted?
Jessica says
Hi, This looks so good. I’m a little bit confused about how much creme cheese to use for 6 people, 6 oz?
Leigh Anne Wilkes says
The recipe uses 4 8 oz. packages of cream cheese
Petie S. says
What size springform pan? I am estimating 10 inch. Thank you. This looks yummy. My husband loves lemon…great for Father’s Day.
Leigh Anne says
Yes, a 10 inch will work great! Enjoy!