Ingredients for Heavenly Lemon Cheesecake
- Shortbread Pie Crusts
- 1 ½ cups granulated sugar
- Lemon, Zest Of
- ½ cup fresh lemon juice
- 3 (8-ounce) packages cream cheese, softened
- Vanilla Extract
- ¼ teaspoon salt
- 1 cup heavy cream
- 4 large eggs
- Egg Yolk
- Unsalted Butter
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How to Make Heavenly Lemon Cheesecake
- **Prepare the Crust:** Preheat oven to 325°F (160°C). Adjust oven rack to the lower-middle position. Press shortbread crumbs firmly and evenly into the bottom of a springform pan, keeping the sides clean. Bake for 15-18 minutes, or until fragrant and golden brown. Cool completely on a wire rack for about 30 minutes.
- **Wrap and Prepare for Water Bath:** Once cooled, wrap the outside of the pan tightly with two 18-inch squares of heavy-duty foil. Set the springform pan in a larger roasting pan.
- **Make the Lemon Sugar:** While the crust cools, combine ½ cup granulated sugar and 1 tablespoon lemon zest in a food processor. Pulse until the sugar is pale yellow and the zest is finely ground (about 15 seconds). Transfer to a small bowl and add the remaining 1 cup of granulated sugar.
- **Cream the Cheese:** In a stand mixer fitted with the paddle attachment, beat 3 (8-ounce) packages of cream cheese on low speed until softened (about 5 seconds).
- **Incorporate Sugar:** With the mixer running, gradually add the lemon sugar mixture in a slow, steady stream. Increase the speed to medium and beat until smooth and creamy (about 3 minutes), scraping down the bowl as needed.
- **Add Eggs:** Reduce speed to medium-low. Add 4 large eggs one at a time, beating for about 30 seconds after each addition and scraping the bowl well.
- **Add Flavorings:** Add ½ cup fresh lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Mix until just combined (about 5 seconds).
- **Fold in Cream:** Add 1 cup heavy cream and mix until just incorporated (about 5 seconds). Scrape the bowl, give the batter a final stir, and pour into the prepared springform pan.
- **Water Bath:** Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- **Bake:** Bake for 55-60 minutes, or until the center jiggles slightly, the sides begin to puff, and the surface is no longer shiny. An instant-read thermometer inserted into the center should register 150°F (65°C).
- **Cool in Oven:** Turn off the oven, prop open the oven door with a potholder, and let the cheesecake cool in the water bath for 1 hour.
- **Cool Completely:** Remove the foil. Transfer the cheesecake to a wire rack. Run a small paring knife around the inside edge of the pan to loosen. Cool completely to room temperature (about 2 hours).
- **Make the Lemon Curd (Optional):** While the cheesecake bakes, heat ½ cup fresh lemon juice in a small saucepan over medium heat until hot but not boiling. In a medium bowl, whisk together 2 large eggs and 1 large egg yolk. Gradually whisk in ¾ cup granulated sugar. Whisking constantly, slowly pour the hot lemon juice into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture reaches 170°F (77°C) and is thick enough to coat the spoon (about 3 minutes). Remove from heat; stir in 4 tablespoons cold butter until melted and incorporated. Stir in 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until needed.
- **Finish and Chill:** Spread the lemon curd (if using) evenly over the cooled cheesecake using an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.
- **Serve:** Remove the sides of the springform pan. Cut into wedges and serve. This is a rich cheesecake, so keep portions small!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
122g
Fat
94g
Carbs
13g
