Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (240g)
- Unsalted butter, melted: 1/2 cup (120g)
- Cream cheese, softened: 32 ounces (907g)
- Sugar: 2 cups (400g)
- Sour cream: 1 cup (240g)
- Large eggs: 3
- Fresh lemon juice: 1/2 cup (120ml)
- Lemon zest: 2 tablespoons
- Vanilla extract: 2 teaspoons
- Heavy cream: 1 cup (240ml)
Preparation Time:
30 minutes
Cooking Time:
1 hour and 30 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, lemon juice, lemon zest, and vanilla. Beat until well combined.
- Pour the cheesecake filling over the graham cracker crust.
- Bake for 1 hour, or until the center is set. Let cool completely.
- To make the lemon curd, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in heavy cream until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat and stir in butter and lemon juice. Let cool to room temperature.
- Spread the lemon curd over the cooled cheesecake. Refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 380 per slice
- Total fat: 25g
- Saturated fat: 14g
- Cholesterol: 120mg
- Sodium: 260mg
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
Dish Characteristics:
- Creamy and tangy cheesecake with a hint of lemon
- Smooth and velvety lemon curd layer
- Golden brown graham cracker crust
- Perfect for a refreshing dessert or a special occasion
User Comments:
- "This cheesecake is absolutely divine! The lemon flavor is perfectly balanced and the texture is so smooth and creamy."
- "I love how the lemon curd adds a burst of tartness to the cheesecake. It's a great dessert for summer."
- "This was a hit with my guests! It's easy to make and looks impressive."
Special Precautions and Tips:
- Do not overbeat the cheesecake filling, as this can make it tough.
- Allow the cheesecake to cool completely before refrigerating. This will help prevent cracks from forming.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the excess graham cracker crust around the edges.
- To make a gluten-free version, use gluten-free graham cracker crumbs for the crust.
