The Ultimate Creamy Lemon Cheesecake You'd Never Guess Is This Straightforward
A silky no-crack lemon cheesecake with a toasted brown butter graham crust and glossy lemon curd topping. Looks like a pastry case centerpiece, but it's just 40 minutes of active work. The water bath does the rest.
Equipment
- 9-inch springform pan
- Large roasting pan or baking dish
- Electric hand mixer or stand mixer
- Small saucepan
- Heavy-duty aluminum foil
- Wire Rack
Ingredients
For the Crust
- 10 whole graham crackers (about 1 1/2 cups crumbs)
- 5 tablespoons unsalted butter
- 2 tablespoons granulated sugar
For the Filling
- 32 oz full-fat cream cheese, room temperature (4 blocks)
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 4 large eggs, room temperature
- 1 cup heavy cream
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons lemon zest
For the Lemon Curd Topping
- 1/3 cup fresh lemon juice
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, cut into pieces
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with a triple layer of heavy-duty foil, making sure it comes up high enough to cover the sides. Set the pan in a large roasting pan or baking dish.
- Make the browned butter crust: Melt 5 tablespoons butter in a small saucepan over medium heat, swirling constantly, until it foams and the milk solids turn golden brown and smell nutty (about 3-4 minutes). Immediately pour over graham cracker crumbs and 2 tablespoons sugar. Mix until it resembles wet sand. Press firmly into the bottom of the springform pan (use a flat measuring cup for even pressure). Bake for 10 minutes. Let cool while making filling.
- Begin the filling: In a large bowl, beat the room-temperature cream cheese on medium speed until smooth and pliable (about 2 minutes). Scrape bowl well.
- With mixer on low, add 1 cup sugar and cornstarch in a steady stream. Mix just until combined (about 30 seconds). Scrape bowl again.
- Add eggs one at a time, mixing on low just until each yolk disappears. Do not overmix – you want a silky batter, not a fluffy one.
- Stir in heavy cream, lemon juice, and lemon zest by hand with a spatula until just combined. The batter should be silky and flow like a ribbon off the spatula.
- Pour filling over cooled crust and smooth top. Place roasting pan with cheesecake on oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Close oven door.
- Bake at 325°F for 60-70 minutes, until edges are set and slightly puffed but center still wobbles like Jell-O when shaken.
- Turn oven off and crack door open. Let cheesecake sit in warm oven for 1 hour (this prevents cracks from sudden temperature change).
- Remove from water bath, unwrap foil, and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours, preferably overnight.
- Make the lemon curd topping (when ready to serve): In a small saucepan, whisk together egg yolks, 1/4 cup sugar, and 1/3 cup lemon juice. Cook over low heat, stirring constantly, until thickened (about 5 minutes). It should coat the back of a spoon. Remove from heat, stir in 2 tablespoons butter until melted. Let cool slightly.
- Pour warm curd over chilled cheesecake and spread into an even layer. Refrigerate for 30 minutes to set. Run a hot knife around the edge before releasing springform. Slice with a hot, clean knife for perfect edges.
Notes
Make-Ahead: Cheesecake (without curd) can be refrigerated up to 4 days. Freeze whole or slices (wrap in plastic then foil) for up to 2 months; thaw overnight in fridge. Swaps: Use GF graham crackers for gluten-free; swap lemon for lime or orange; blueberry swirl (add compote before baking). Mistakes to avoid: Cream cheese and eggs must be room temp. Do not overmix. Wrap pan with triple heavy-duty foil. Cool in oven fully to prevent cracks.