Add A Twist Of Lemon To Baked Cheesecake

Add A Twist Of Lemon To Baked Cheesecake

This baked cheesecake recipe is for those who want to try something other than those regular flavors.

Lemon Baked Cheesecake


For crust

  • 5 ounces of graham crackers
  • 4 tbsp unsalted butter, melted
  • 3 tbsp sugar
Add A Twist Of Lemon To Baked Cheesecake
Add A Twist Of Lemon To Baked Cheesecake

For filling

  • 1 1/4 cups sugar
  • 1/4 cup lemon juice
  • Four large eggs, at room temperature
  • 1 tbsp grated zest
  • 1 1/2 pounds cream cheese on room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup heavy cream

For lemon curd

  • 2 eggs and 1 egg yolk
  • 1/3 cup lemon juice
  • 1/2 cup sugar
  • 2 tbsp cold butter, cut into cubes
  • 1 tbsp heavy cream
  • 1/4 tsp vanilla extract
  • a pinch of salt


Add A Twist Of Lemon To Baked Cheesecake
Add A Twist Of Lemon To Baked Cheesecake
  • Position the oven rack in the lower half of the oven. Preheat it to 325° F.
  • Line the 9-inch springform pan with the parchment paper.
  • Place the graham crackers in a food processor and blitz until converted into fine crumbs.
  • Then add the sugar into it and beat again.
  • Combine the butter in a constant stream and proceed to beat until the mixture begins to combine. Do around ten 1-second pulses.
  • Place this crumb mixture into a springform pan and press smoothly into the bottom.
  • Bake it for about 13 to15 minutes, until it turns golden brown.
  • Take out from the oven and let it cool.
  • Then wrap it with a piece of aluminum foil.
  • Place in a roasting pan and keep it aside.
  • To make filling, mix the lemon zest and 1/4 cup of the sugar in a food processor and blend until the sugar becomes yellow.
  • Drop in the remaining sugar and beat a few times to mix well.
  • Further, beat the cream cheese in the bowl of a stand mixer for approximately 5 seconds.
  • Keeping the mixer on low speed, combine the lemon and sugar mixture in a constant stream.
  • Then switch to medium speed and whisk until you get a smooth and creamy texture.
  • Also, scrape down the edges of the bowl.
  • Then lessen the speed to medium-low and beat in the eggs, two at a time.
  • Also combine the lemon juice, vanilla, and salt and whisk to incorporate.
  • Then add the cream and whisk another 5 seconds to blend. Note: You’ve to keep scraping the bowl in between to ensure everything is combined well.
  • Lay this batter into the crust pan.
  • Put the pan in the oven and add sufficient water to the roasting pan until it reaches halfway till the sides of the pan.
  • Bake it till you see that the center is somewhat wobbly and the sides puffed up. This process will take about 55 to 60 minutes.
  • Turn the oven off and open the oven door. Let the baked cheesecake cool inside the oven for an hour.
  • After that, place it on a wire rack removing the foil to let it sit at room temperature for 2 hours.
  • Cook the lemon juice in a small pan over medium flame, but don’t boil.
  • Beat the eggs in a small bowl. Slowly whisk in the sugar.
  • Gradually pour the hot lemon juice in the egg mixture.
  • Then pour it back into the pan, cook it stirring continuously over medium heat, till thick.
  • When done, turn off the flame and stir in the butter until melted.
  • Afterward, whisk in the cream, vanilla, and salt.
  • Put the curd into a small bowl.
  • Cover the curd bowl with plastic wrap and refrigerate.
  • As the cheesecake cools down, drizzle it up with the lemon curd without removing from the pan.
  • Wrap up the pan with plastic wrap and refrigerate it for 6 to 8 hours, though overnight is better.
  • Your lemon-flavored baked cheesecake is ready to eat.
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