Instructions
Step 1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
Step 2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
Step 3. Press the crumb mixture firmly into the bottom of the prepared pan.
Step 4. Bake the crust for 10 minutes, then remove and allow it to cool.
Step 5. In a large mixing bowl, beat the cream cheese until smooth and creamy.
Step 6. Add the sugar and mix until fully incorporated.
Step 7. Beat in the eggs one at a time, mixing on low speed after each addition.
Step 8. Add the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth.
Step 9. Pour the filling over the cooled crust and smooth the top.
Step 10. Place the springform pan in a larger roasting pan and add hot water to create a water bath.
Step 11. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Step 12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 13. Remove the cheesecake and refrigerate for at least 6 hours or overnight.
Step 14. Spread the lemon curd evenly over the chilled cheesecake.
Step 15. Pipe or spoon whipped cream around the edges of the cheesecake.
Step 16. Garnish with lemon slices and serve chilled.
Storage and Reheating Tips
Store Lemon Cheesecake covered in the refrigerator for up to 5 days.
Freeze whole or sliced cheesecake for up to 2 months by wrapping tightly in plastic wrap and aluminum foil.
Thaw overnight in the refrigerator before serving.
Serve chilled for the best flavor and texture.
Do not microwave, as cheesecake is best enjoyed cold and creamy.
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