Lemon Cheesecake

Featuring a classic graham cracker crust, creamy cheesecake and layers of sweet lemon curd.

It's spring and it calls for a bright and cheery bake! This lemon cheesecake features a classic graham cracker crust, creamy cheesecake and layers of sweet lemon curd. It's simply delicious and quite addicting!

Lemon Cheesecake

Ingredients:

Lemon Curd:

- 1/2 Cup Lemon Juice

- 2 Tbsp Lemon Zest

- 7 Tbsp Sugar

- 2 Egg Yolks

- 2 tsp Cornstarch

- 2 Tbsp Butter

Cheesecake:

- 1 Cup Graham Crackers Crumbs

- 3 Tbsp Butter, Melted

- 1 Cup Cream Cheese, Softened

- 2 Tbsp Sugar

- 1 Egg

- 2 Tbsp Heavy Cream

- 1 tsp Vanilla Extract

- 1 Tbsp Cornstarch

Instructions:

Lemon Curd:

1. Add lemon juice, lemon zest, sugar, egg yolks and cornstarch into a saucepan. Mix until combined.

2. Over medium heat, add in butter and cook until the mixture has thickened.

3. Take it off the heat and let it fully cool down.

Cheesecake:

1. Preheat the oven to 320°F, line a 6 inch cake pan with parchment paper and grease with oil.

2. In a bowl, add graham cracker crumbs and melted butter. Mix until combined and pour it into the cake pan.

3. Using the bottom of a cup, press an even layer of the graham cracker mixture into the bottom of the cake pan.

4. Bake for 5-10 minutes.

5. In a bowl, add cream cheese and sugar. Mix until smooth.

6. Add in egg, heavy cream, vanilla extract and cornstarch. Mix until combined.

7. Pour half of the filling on top of the crust and spread it evenly.

8. Spoon in half of the lemon curd on top of the cheesecake mixture and spread it evenly.

9. Pour in the rest of the cheesecake mixture and dollop spoonfuls of lemon curd on top.

10. Using a knife, move in a circular motion to create swirls.

11. Place the cake pan into a water bath and bake for 55-60 minutes.

12. After baking, turn off the heat and leave the oven door slightly open. Let the cheesecake cool down inside for 30 minutes.

13. Place the cheesecake into the fridge for at least 4 hours or overnight before serving.