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Homemade Lemon Cheesecake Recipe

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A rich and creamy homemade lemon cheesecake with a buttery graham cracker crust and a silky homemade lemon curd topping. Perfect for celebrations or whenever you want a bright, citrusy dessert.

Ingredients

  • 2 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar (for crust)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar (for filling)
  • 1 tablespoon lemon zest
  • 32 oz cream cheese, softened
  • ½ cup whole milk ricotta cheese
  • ⅓ cup fresh lemon juice
  • ¼ teaspoon lemon oil, optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 8 egg yolks
  • 1 cup granulated sugar (for lemon curd)
  • 4 tablespoons cornstarch
  • 2 teaspoons lemon zest (for lemon curd)
  • 8 tablespoons lemon juice
  • 5 tablespoons unsalted butter (for lemon curd)

Instructions

  1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base and sides with parchment paper.
  2. Mix the graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the prepared pan and bake for 10–12 minutes. Let the crust cool.
  3. Rub the lemon zest into the sugar. Beat the cream cheese until fluffy, then mix in the lemon sugar, ricotta, lemon juice, lemon oil, and vanilla until smooth.
  4. Add the eggs one at a time on low speed, mixing only until incorporated. Pour the filling over the cooled crust.
  5. Wrap the outside of the springform pan with several layers of foil and place it in a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  6. Bake for 55–60 minutes. Turn off the oven and leave the cheesecake inside for 45 minutes without opening the door.
  7. Remove the cheesecake from the water bath, unwrap the foil, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  8. For the lemon curd, whisk the egg yolks, sugar, cornstarch, lemon zest, lemon juice, and butter in a saucepan over medium-low heat until thickened. Strain through a fine mesh sieve, chill for at least 1 hour, then spread over the chilled cheesecake before serving.

Notes

  • Bring the cream cheese, ricotta, and eggs to room temperature for the smoothest filling.
  • A water bath helps prevent cracks during baking.
  • For the best texture, chill the cheesecake overnight before serving.
  • Store covered in the refrigerator for up to 5 days.
  • Optional lemon oil enhances the citrus flavor but can be omitted.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-lemon-cheesecake-recipe/