Description
A rich and creamy lemon cheesecake featuring a buttery animal cracker crust, tangy lemon zest and juice in the filling, and topped with a smooth, homemade lemon curd. This dessert combines the perfect balance of sweet and tart flavors with a luscious, velvety texture, ideal for any special occasion or gathering.
Ingredients
Crust
- 5 ounces animal crackers
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted and kept warm
Filling
- 1 1/4 cups (8 3/4 oz.) sugar
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice (from 1-2 lemons)
- 1 1/2 pounds (3-8 oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Lemon Curd
- 1/3 cup lemon juice (from about 2 lemons)
- 2 large eggs plus 1 large egg yolk
- 1/2 cup (3 1/2 oz.) sugar
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat: Place the oven rack in the lower half of the oven and preheat to 325°F.
- Make Crust: Place the animal crackers in a food processor and pulse until finely ground. Add sugar and pulse again. Slowly add melted butter while pulsing until the mixture clumps together, about ten 1-second pulses.
- Bake Crust: Transfer crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake for 13-15 minutes until golden brown. Remove and let cool. Wrap the pan with two 18-inch pieces of foil and set in a roasting pan; set aside.
- Make Filling: Place 1/4 cup sugar and lemon zest in a food processor and process until sugar turns yellow and fragrant. Add the remaining sugar and pulse briefly to combine.
- Continue Filling: In a stand mixer bowl, beat cream cheese for 5 seconds. On low speed, add lemon sugar gradually, then increase to medium speed and beat until smooth and creamy, about 3 minutes. Scrape bowl sides. Reduce to medium-low and add eggs two at a time, scraping bowl between additions. Add lemon juice, vanilla, and salt, mix to combine. Add heavy cream and beat for 5 more seconds. Scrape bowl and pour into prepared pan.
- Bake: Place the springform pan into the roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake 55-60 minutes until center is slightly jiggly, edges puffed, and surface is matte. Turn off oven, prop door open with a towel or wooden spoon, and cool in oven for 1 hour.
- Cool: Remove cheesecake from water bath and foil, transfer to wire rack. Run a paring knife around edges and let cool at room temperature for 2 hours.
- Make Lemon Curd: While cheesecake bakes, heat lemon juice in a pan over medium heat until hot but not boiling. In a separate bowl, whisk eggs, gradually whisk in sugar. Slowly pour hot lemon juice into egg mixture while whisking constantly, then return mixture to pan. Stir constantly over medium heat until thickened to 170°F or coats the back of a spoon. Remove from heat and whisk in butter until melted, then stir in cream, vanilla, and salt. Strain through fine mesh if needed for smoothness. Cover surface with plastic wrap and refrigerate until needed.
- Assemble and Chill: Once cheesecake is cooled, spread lemon curd evenly over top while still in the springform pan. Cover tightly with plastic wrap and refrigerate at least 5 hours, preferably 24 hours, before serving.
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
- A water bath helps prevent cracks and ensures even baking.
- Letting the cheesecake cool gradually in the oven avoids sudden temperature changes that can cause cracking.
- You can prepare the lemon curd up to 2 days in advance and keep refrigerated.
- Be careful not to overcook the lemon curd to prevent curdling.
- For best results, chill cheesecake thoroughly before serving to achieve clean slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
