When life gives you lemons, make this tangy cheesecake

One of my very favorite girlfriends just had a baby. When I had my meal delivered to my home, I was asked to choose the dessert I wanted, and this was the one I chose! It’s fresh, summery, and the combination of cream and citrus is amazing.

As always, I source my ingredients from Trader Joe’s. The graham crackers there (for the crust) are cinnamon flavored. We also sell ready-made lemon curd, but I’ll also include a recipe for fresh lemon curd. Citrus and cinnamon are a surprisingly delicious flavor combination. Regular graham crackers also work perfectly.

This recipe is
Sally’s baking addiction. You’ll need a high-quality, airtight spring pan, aluminum foil, and a large roasting pan.

This cheesecake must be made the day before you eat it. It needs to cool for quite some time before garnishing and serving.

Before you begin, bring all cold ingredients to room temperature. Room temperature ingredients mix quickly and evenly, so there’s no risk of overmixing. You can also mix the cold ingredients together to create a thick cheesecake batter.

enjoy!

material

graham cracker crust

• 1 3/4 cups (210 g) graham cracker crumbs (about 14 full-sheet graham crackers)
• 5 tablespoons (71g) melted butter
• 1/4 cup (50g) granulated sugar

Cheesecake

• 1 and 1/4 cups (250g) granulated sugar
• 3 tablespoons stuffed lemon zest (from the zest of about 3 lemons…this is 3 times the amount of the regular recipe, but I’m a big fan of thickness…adjust to your taste) )
• 32 oz (904 g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (120 ml) fresh lemon juice (about 3 to 4 lemons), room temperature
• 1/3 cup (80g) sour cream or Greek yogurt, room temperature
• 2 teaspoons pure vanilla extract
• 3 large eggs (room temperature)

topping

• 3/4 cup Lemon curd (The homemade recipe is linked here, but Trader Joe’s also sells their own. Buy two jars. If you plan to use the homemade version, before baking the cheesecake (Make the curd on the stove and allow time to cool) to use in step 10. )
• 2 cups (240 ml) homemade whipped cream (do not make until ready to use after the cheesecake is completely baked and cooled and chilled overnight. When ready, use 1 cup (240 ml) of cold heavy cream Easy to make) Cream, 2 tablespoons confectioners’ sugar, 1/2 teaspoon pure vanilla extract… Beat until stiff. )
• lemon slices and/or fresh berries

Instructions

1. Adjust oven rack to lower center position and preheat oven to 350°F (177°C).
2. Make the crust:
1. If you’re starting with full graham crackers, crush them into a fine powder using a food processor, blender, or under a mallet in a plastic bag.
2. Pour into a medium bowl, add sugar and mix, then add melted butter and mix. The mixture should feel like wet sand. Depending on your brand of crackers, you may need a little more butter.
3. Press firmly into the bottom of an ungreased 9-inch springform pan, pressing the sides up slightly. Lightly beat the mixture until it is no longer crumbly. If necessary, you can use the flat bottom of a small measuring cup to smooth it out. Pre-bake for 10 minutes. Remove from the oven and place the hot skillet on a large piece of aluminum foil. Wrap the foil around the water bath pan in step 6.
4. Allow the crust to cool slightly while you prepare the filling.
3. Make lemon sugar.
1. Add sugar to food processor or blender.
2. Spoon the lemon zest on top.
3. Pulse/blend until the two are combined and the lemon zest is slightly broken down, about 10-12 pulses.
4. Continue typing.
1. Using a handheld or stand mixer fitted with a paddle attachment, mix cream cheese and lemon sugar in a large bowl on medium-high speed until mixture is smooth and creamy, about 2 minutes.
2. Add the lemon juice, sour cream, and vanilla extract and mix on medium-high speed until completely combined.
3. On medium speed, add the eggs, one at a time, beating until just combined after each addition. Stop mixing when the last egg is incorporated into the dough. To prevent the cheesecake from deflating or cracking as it cools, Do not overmix the dough.
   
5. Pour the cheesecake batter into the warm mixture. Use a rubber spatula or spoon to create an even layer.
6. prepare something simple water bath Cook the cheesecake to prevent cracking.
1. Boil water in a kettle/pot. Be sure to bring the entire kettle to a boil.
2. Place a springform pan inside a large roasting pan. Carefully pour boiling water into the pot and place it in the oven. (Alternatively, you can put the roasting pan in the oven first and then pour in the boiling water. Either is easier.)
7. Bake the cheesecake for 55 to 70 minutes or until the center is almost set. (If the top of the cheesecake is browning too quickly, cover it with aluminum foil during baking.) When it’s done baking, tap the pan lightly to make the center of the cheesecake wobble a little. Turn off the oven and open the oven door slightly. Place the cheesecake in the water bath in the oven to cool for 1 hour.
8. Remove from oven, remove from water bath, and allow uncovered cheesecake to cool completely at room temperature.
9. After finishing the cheesecake, top it with lemon curd. completely cooled at room temperature, spread about 3/4 cup lemon curd (about 1/2 of the curd recipe) on top of the cheesecake, keeping it close to the edges to avoid spilling. I use an offset spatula to spread it out.
10. Refrigerate cheesecake for at least 4 hours or overnight.
11. Use a knife to pry the cooled cheesecake from the edges of the springform pan and remove the edges. Garnish with whipped cream and lemon slices or berries, if desired.
12. Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days.