Description
A creamy baked cheesecake with a tangy lemon curd topping that sets into a glossy, vibrant layer.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup lemon curd (store-bought or homemade)
- Fresh berries for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan to form the crust.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
- Pour filling over crust. Bake for 45-50 minutes until center is set but slightly jiggly. Cool in oven with door ajar for 1 hour.
- Spread lemon curd evenly over cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
- Garnish with fresh berries and slice.
Notes
You can customize the seasonings to taste.