A homemade graham cracker crust, sweet-tart cheesecake filling, creamy lemon curd, and swirls of whipped cream top this easy lemon cheesecake.
– 32 ounces (907 grams) brick-style cream cheese (softened)– ½ cup (120 grams) full-fat sour cream (room temperature)– 1 cup plus 2 tablespoons (225 grams) granulated sugar
Ingredient
– ⅓ cup (80 ml) fresh lemon juice– Zest of 2 medium lemon– 1 teaspoon pure vanilla extract– 4 large eggs (room temperature)– ½ cup lemon curd
Direction
Make and bake graham cracker crust. Graham cracker, sugar, and butter bowl. Put mixture in 9-inch springform pan. Press crust with hands or cup bottom.
1
2
Bake crust at 325ºF for 10 minutes. Cheesecake base. Heat water to fill cookers. Bathwater. Cream cheese bowl large. Post-sour cream lemon, zest, sugar, and vanilla. Bowlwashing.
3
Beat eggs lightly in another bowl. Add eggs to cream cheese. Egg overmixing breaks cheesecake.Baths possible. Springform pan crust in double foil. Fold springform pan sides in oven bag.
4
Prepare cheesecake. Bubble-counter-panning Air. Toothpick? Water heater? 1" boiling water in a roasting pan. Transfer the springform pan (oven bag included) to the roasting pan.
5
Open the oven for an hour to cool the cheesecake. Slow-cooling cheesecake prevents cracks. An hour later, remove cheesecake. Served five hours later: whipped cream and lemon curd.