This Lemon Cheesecake is smooth, thick and creamy! It’s got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!
Ingredients
CRUST
- 2 ¼ cups (302g) vanilla wafer crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
CHEESECAKE
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (240ml) sour cream
- 3 tbsp (45ml) lemon juice
- 1 tbsp lemon zest
- 4 large eggs, room temperature
LEMON CURD
- 6 tbsp (90ml) lemon juice
- 1 tbsp grated lemon zest
- 2/3 cup (138g) sugar
- 6 large egg yolks
- 5 tbsp (65g) salted butter
WHIPPED CREAM
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
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