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Ultimate Lemon Cheesecake Recipe

Ultimate Lemon Cheesecake Recipe
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★★★★★

4.9 from 12 reviews

This Ultimate Lemon Cheesecake features a rich and creamy cream cheese filling infused with fresh lemon zest and juice for a bright, tangy flavor. A crisp, buttery lemon-scented crust provides the perfect base, topped with a luscious lemon curd and garnished with homemade candied lemon zest for an elegant finish. Perfect for lemon lovers seeking a decadent yet refreshing dessert.

Ingredients

Scale

Crust

  • 1 cup flour
  • 1/2 cup icing sugar (powdered sugar)
  • small pinch salt
  • 1/2 cup cold butter, cut in cubes
  • 1 tsp lemon extract
  • 1 large egg yolk
  • 1 tsp lemon zest, finely minced

Cheesecake Batter

  • 3 (8-ounce) packages cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 cup whipping cream, whipped to soft peaks
  • Zest of 1 large lemon, finely minced

Lemon Curd Topping

  • 4 lightly beaten egg yolks
  • 2/3 cup sugar
  • 1/3 cup fresh lemon juice
  • Zest of 1/2 lemon, finely minced
  • 1/3 cup butter, cut into small pieces

Candied Lemon Zest Garnish

  • Zest of 1 large lemon, peeled in large pieces (avoid white pith)
  • 1 cup sugar
  • 2/3 cup water
  • Zest and juice of 1 large lemon
  • Additional sugar (about 1 cup) for tossing candied zest

Instructions

  1. Prepare the crust: Sift together flour, icing sugar, and salt. Mix in the lemon zest. Rub cold butter into the dry ingredients with your fingers until the mixture becomes crumbly like coarse meal. Whisk the egg yolk and lemon extract, then add this to the crumbly mixture and combine until a soft dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Bake the crust: Press dough evenly into the bottom of a parchment-lined 9 or 10-inch springform pan. Flour your fingers if sticky. Bake at 350°F (175°C) for 25–30 minutes. Let cool 15–20 minutes before adding cheesecake batter.
  3. Make cheesecake batter: Cream together cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and lemon extracts. Whip cream to soft peaks and gently fold in along with lemon zest using a rubber spatula.
  4. Bake cheesecake: Pour batter over cooled crust. Bake in a bain-marie (water bath) at 300°F (150°C) for about 1 hour and 15 minutes. The cheesecake surface should lose shine but remain slightly wobbly at the center. Remove from oven and run a sharp knife around the pan edge to prevent cracks.
  5. Cool cheesecake: Let cheesecake cool thoroughly on a wire rack for about an hour at room temperature, then chill in the refrigerator for several hours or overnight.
  6. Prepare lemon curd: In a small saucepan, combine lightly beaten egg yolks, sugar, lemon juice, and lemon zest. Cook slowly over medium-low heat, stirring constantly, for about 10 minutes until thickened and able to coat the back of a wooden spoon. Remove from heat and stir in butter pieces until smooth. Cover and chill completely.
  7. Top cheesecake: Spread chilled lemon curd evenly over the cold cheesecake.
  8. Make candied lemon zest: Using a vegetable peeler, remove large zest pieces avoiding white pith. Combine zest pieces, 1 cup sugar, water, and lemon juice in a saucepan. Simmer gently for 15 minutes, then remove zest and drain on a wire rack. When dried, cut into thin strips and toss in additional sugar. Let sit at least 30 minutes before using.
  9. Garnish and serve: Decorate the cheesecake with candied lemon zest strips. Store candied zest in sugar in a sealed jar for weeks if desired. Use leftover sugar and syrup for other lemon desserts or as a syrup substitute.

Notes

  • Use a bain-marie to ensure even, gentle baking and prevent cracking.
  • Running a knife around the cheesecake edges immediately after baking prevents cracks by allowing shrinkage.
  • Candied lemon zest can be stored in sugar for several weeks in an airtight container.
  • Leftover sugar and syrup from candied zest can enhance other lemon baked goods or pancakes.
  • Do not worry if the cheesecake surface cracks slightly; it won’t affect taste.
  • Whipping cream to soft peaks before folding into batter ensures a light texture.
  • Be careful to avoid the white pith when zesting lemons for candying to prevent bitterness.

Nutrition

Keywords: lemon cheesecake, lemon dessert, baked cheesecake, creamy cheesecake, lemon curd, candied lemon zest, springform cheesecake

Find it online: https://dailysimplerecipe.com/ultimate-lemon-cheesecake-recipe/