Heavenly Lemon Cheesecake Recipe
Indulge in a slice of this Heavenly Lemon Cheesecake, a delightful dessert that will transport your taste buds to citrus paradise with its luscious flavor and creamy texture. This recipe, which has evolved through meticulous experimentation, originates from Cook’s Illustrated—a testament to the pursuit of culinary perfection. After preparing this cheesecake for Easter and receiving enthusiastic reviews from friends and family, I decided to share it with you, along with my unique twist: a buttery shortbread crust instead of the suggested animal cracker crust. Although making your own homemade lemon curd is optional, it adds an extraordinary depth of flavor that truly elevates this cheesecake to divine status. Do not be daunted by the detailed instructions; each step is worth it for a dessert that tastes as if it came from a gourmet bakery. Let’s dive into this labor of love, and I assure you, this cheesecake is absolutely worth the effort!
Ingredients
Here is a comprehensive list of the ingredients needed to create this mouthwatering cheesecake, presented in a convenient table format for easy reference:
| Ingredient | Quantity |
|---|---|
| Sugar | 2 cups |
| Lemon, zest of | 1 ¼ lemons |
| Lemon juice | 1 cup |
| Cream cheese | 24 ounces |
| Vanilla extract | 2 teaspoons |
| Salt | ¼ teaspoon |
| Heavy cream | 1 ½ cups |
| Eggs | 4 large |
| Unsalted butter | 1/3 cup (melted) |
Nutritional Information
The following table provides essential nutritional information per serving, allowing you to enjoy this dessert while keeping your dietary preferences in mind:
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 498.7 |
| Total Fat | 34.1 g |
| Saturated Fat | 18.9 g |
| Cholesterol | 206 mg |
| Sodium | 377.4 mg |
| Total Carbohydrates | 40.7 g |
| Dietary Fiber | 0.3 g |
| Sugars | 30.6 g |
| Protein | 8.7 g |
Instructions
Prepare yourself for a rewarding baking experience as we take you through the steps necessary to create this heavenly cheesecake. Follow the detailed instructions below to ensure the best results, and do not rush through any part of the process.
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Preparing the Crust: Start by adjusting an oven rack to the lower-middle position and preheating your oven to 325°F (160°C). In a medium bowl, combine 1 ¼ cups of crushed shortbread cookies with ½ cup of melted unsalted butter, and ¼ cup of sugar. Mix until the crumbs are well-coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, ensuring that the sides remain clean for a polished finish. Bake the crust in the preheated oven for about 15 to 18 minutes, or until fragrant and golden brown. Once baked, allow the crust to cool on a wire rack at room temperature for about 30 minutes.
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Preparing the Cake Pan: Once the crust has cooled, wrap the outside of the springform pan with two 18-inch square pieces of heavy-duty aluminum foil to prevent water from seeping in during the baking process. Place the wrapped springform pan inside a large roasting pan and set aside for later.
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Making the Filling: While the crust cools, you can prepare the cheesecake filling. In a food processor, combine ¼ cup of sugar and the zest of 1 ¼ lemons. Process the mixture for about 15 seconds, until the sugar turns yellow and the zest is finely ground. Transfer this lemon sugar to a small bowl, then add the remaining 1 cup of sugar.
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Mixing the Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat 24 ounces of cream cheese on low speed for about 5 seconds until softened. With the mixer running, gradually add the sugar mixture in a slow, steady stream. Increase the speed to medium and beat for approximately 3 minutes until the mixture is creamy and smooth. Make sure to scrape down the sides of the bowl with a rubber spatula as necessary to ensure even mixing.
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Incorporating the Eggs: Lower the mixer speed to medium-low and add the eggs one at a time, beating until each is incorporated, which should take about 30 seconds per egg. Remember to scrape the sides and bottom of the bowl thoroughly after each addition. Next, add 1 cup of lemon juice, 2 teaspoons of vanilla extract, and ¼ teaspoon of salt to the mixture, mixing until just incorporated—this should take about 5 seconds.
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Adding Heavy Cream: Now, pour in 1 ½ cups of heavy cream, mixing gently until just incorporated, which will take about another 5 seconds. Give the batter a final scrape with a rubber spatula to ensure everything is well combined.
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Baking the Cheesecake: Carefully pour the cheesecake batter into the prepared springform pan over the cooled crust. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. This water bath will help create a moist baking environment, preventing cracks in the cheesecake. Bake in the preheated oven for 55 to 60 minutes, or until the center jiggles slightly, the sides start to puff, and the surface appears no longer shiny. An instant-read thermometer inserted in the center should read around 150°F (65°C).
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Cooling the Cheesecake: Once baked, turn off the oven and prop the oven door open with a potholder. Allow the cheesecake to cool in the water bath in the oven for 1 hour. Afterward, remove the foil and transfer the springform pan to a wire rack. Run a small paring knife around the inside edge of the pan to loosen the cheesecake gently and allow it to cool to room temperature, which will take about 2 hours.
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Making the Lemon Curd: While the cheesecake cools, you can prepare the optional homemade lemon curd. In a small nonreactive saucepan, heat 1 cup of lemon juice over medium heat until hot but not boiling. In a medium bowl, whisk together the eggs and yolk, then gradually whisk in ½ cup of sugar until smooth. Whisking constantly, slowly pour the hot lemon juice into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens and registers 170°F (77°C) on an instant-read thermometer—this should take about 3 minutes.
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Finishing the Curd: Immediately remove the pan from the heat and stir in 1/3 cup of cold unsalted butter until fully incorporated. Then stir in ½ cup of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt. To eliminate any lumps, pour the lemon curd through a fine-mesh strainer into a small nonreactive bowl. To prevent a skin from forming, cover the surface of the curd directly with plastic wrap, and refrigerate until needed.
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Final Assembly: Once the cheesecake is cool, spread the lemon curd evenly over the top using an offset spatula, ensuring it covers the cheesecake completely. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, to allow the flavors to meld beautifully.
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Serving the Cheesecake: When ready to serve, remove the sides of the springform pan and cut the cheesecake into wedges. Given the richness of this dessert, keep the portions small to savor every delectable bite. This cheesecake is truly a luxurious treat that is sure to impress anyone fortunate enough to enjoy it.
Conclusion
This Heavenly Lemon Cheesecake is a delightful dessert that captures the essence of spring with its bright and refreshing flavor profile. The combination of the creamy cheesecake and the zesty lemon curd creates a harmonious balance that is both rich and light, making it an unforgettable end to any meal. Share this cheesecake with friends and family, and be prepared to receive compliments and requests for the recipe, as it is a treat that no one will soon forget. Enjoy your culinary creation, and remember: each slice is a labor of love, and you deserve to indulge in the joy it brings.
