Zesty Lemon Cheesecake with Lemon Curd Topping

This Lemon Cheesecake is a dreamy dessert that combines the smooth richness of cream cheese with the bright tang of lemon. Topped with a layer of luscious lemon curd and optional whipped cream, it’s the perfect refreshing treat for any occasion. With a buttery graham cracker-almond crust, this cheesecake strikes a balance between sweet and zesty that will have everyone asking for seconds!

My love for lemon desserts was sparked when I first tasted a lemon tart in a quaint bakery. Ever since, I’ve been on a quest to incorporate that same bright, citrusy flavor into everything. That’s when I created this Lemon Cheesecake – a decadent dessert with just the right amount of tang! Every time I bring this out at gatherings, it disappears in minutes. My favorite part? The topping of lemon curd adds an extra burst of lemony goodness that makes this cheesecake irresistible. It’s become a family favorite, perfect for holidays, special occasions, or even a simple weekend indulgence.

Why This Lemon Cheesecake Will Be Your New Favorite:

• Burst of Fresh Lemon Flavor: This cheesecake is packed with lemony goodness, from the zesty filling to the luscious lemon curd topping.
• Smooth and Creamy Texture: With four blocks of cream cheese, this cheesecake has the perfect balance of rich, creamy texture and bright citrus flavor.
• No Crack Guarantee: Thanks to the water bath method and careful cooling, this cheesecake sets beautifully without cracking.
• Make-Ahead Dessert: The cheesecake needs to chill for at least 8 hours, making it the perfect dessert to prepare ahead of time.
• Delicious Almond Flour Crust: The addition of almond flour to the graham cracker crust adds a subtle nuttiness that complements the lemon flavor.

Ingredients:

For the Crust:

• 150g (1½ cups) graham cracker crumbs
• 50g (½ cup) Bob’s Red Mill® Super-Fine Natural Almond Flour
• 3 tablespoons sugar
• 85g (6 tablespoons) butter, melted

For the Cheesecake:

• 200g (1 cup) granulated sugar
• Zest of 2 lemons
• 900g (32 ounces) cream cheese, room temperature (4 [8-ounce] packages)
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 60ml (¼ cup) freshly squeezed lemon juice
• 80ml (⅓ cup) heavy cream

For the Topping:

• 240ml (1 cup) lemon curd
• Whipped cream (optional)
• Lemon slices (optional)

Directions:

1. Prepare the Pan:
   Preheat your oven to 350°F (175°C). Separate a 9-inch springform pan into two pieces. Line the bottom with foil, reassemble the pan, and spray the inside with nonstick cooking spray. Tightly wrap the outside of the pan with two layers of heavy-duty foil to prevent leaks. You can also place the pan inside an oven-safe baking bag for extra protection.
2. Make the Crust:
   In a medium bowl, combine the graham cracker crumbs, almond flour, sugar, and melted butter. Stir until the mixture is evenly combined. Press the crumbs into the bottom of the prepared pan and slightly up the sides to form the crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
3. Prepare the Water Bath:
   Boil a kettle of water for the water bath, which helps the cheesecake bake gently and evenly.
4. Make the Cheesecake Filling:
   In a medium bowl, use your fingers to rub the lemon zest into the sugar until fragrant.
   In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the cream cheese and lemon-sugar mixture for about 2 minutes until smooth. Scrape down the sides of the bowl and mix again for another 30 seconds.
   Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl. After adding the final egg, mix again for 30 seconds until smooth and creamy. Add the vanilla extract, lemon juice, and heavy cream, mixing just until combined.
5. Bake the Cheesecake:
   Pour the cheesecake filling over the pre-baked crust. Place the springform pan inside a larger pan (such as a roasting pan) and pour the boiling water into the larger pan, halfway up the sides of the cheesecake pan. Gently cover the top of the springform pan with a loose piece of foil to allow air circulation.
   Bake for 55-65 minutes, until the edges are set and the center still has a slight jiggle. Once done, turn off the oven, crack the door, and allow the cheesecake to rest in the cooling oven for one hour.
6. Cool and Chill:
   After the cheesecake has rested, carefully remove it from the water bath and place it on a cooling rack. Once completely cool, refrigerate the cheesecake for at least 8 hours, or overnight.
7. Top and Serve:
   Just before serving, spread a generous layer of lemon curd over the top of the cheesecake. Garnish with whipped cream and lemon slices if desired. Slice and enjoy the zesty goodness!

Notes:

• Room Temperature Ingredients: For the best texture, ensure all the ingredients (cream cheese, eggs, etc.) are at room temperature before beginning.
• Preventing Cracks: The water bath and gradual cooling process are key to preventing cracks on the cheesecake surface.