Ingredients
Scale
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/4 teaspoon salt
- 7 tablespoons (98g) unsalted butter melted
- 1 and 1/2 cups (299g) granulated sugar
- 1 tablespoon (14g) lemon zest finely grated, packed
- 5 8-ounce bricks (1130g) full-fat cream cheese
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs room temperature
- 3 large egg yolks room temperature
- 2/3 cup (151ml) lemon juice freshly squeezed
- 1/4 cup (57ml) heavy cream room temperature
- 3/4 cup (171g) lemon curd homemade or store-bought
- whipped cream optional
- lemon slices optional
- mint sprigs optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9" springform pan with non-stick baking spray. Wrap the bottom and sides with heavy duty aluminum foil to prevent water from leaking in during baking.
- In a large bowl, mix together graham cracker crumbs, sugar, salt, and melted butter until well combined.
- Firmly press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes, then let it cool on a rack while preparing the filling. Reduce the oven temperature to 300°F (150°C).
Notes
Make sure the cream cheese is at room temperature for a smooth filling.
For best results, chill the cheesecake for several hours or overnight before serving.
Garnish with whipped cream, lemon slices, or mint for an attractive presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.