The Pioneer Woman Tasty Kitchen
Profile Photo

Luscious Lemon Cheesecake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Refreshing and creamy, this cheesecake is like a little piece of summery heaven!

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Vanilla Wafers
  • ½ cups Toasted, Chopped Almonds
  • 5 Tablespoons Unsalted Butter, melted
  • ¼ cups Sugar
  • ¼ teaspoons Kosher Salt
  • FOR THE FILLING:
  • 2 pounds Cream Cheese, At Room Temperature
  • 1-½ cup Sugar
  • 1 Tablespoon Vanilla Extract
  • ½ cups Sour Cream
  • 4 whole Eggs Whites And Yolks Separated
  • 1 whole Lemon, Zest And Juice
  • FOR THE LEMON CURD:
  • 10 whole Lemons
  • 2 cups Sugar
  • 8 whole Egg Yolks
  • 2 whole Eggs
  • 1 cup Butter, cut into pieces

Preparation

Note: the cheesecake should set in the fridge overnight, so you should prepare this ahead of time.

Preheat oven to 300ºF.

Place a sheet of foil on the inside of the spring form pan. Press it in so it’s as smooth as you can get it.

In a food processor, pulse vanilla wafers and almonds until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Don’t make it too moist. It should still crumble when you pick it up and shouldn’t be sticky. Press crumb mixture into the bottom of the spring form.

Set a full kettle of water on the stovetop to boil.

Using an electric mixer, beat cream cheese and sugar on medium-high until fluffy and smooth, then add vanilla. Make sure to scrape down sides of the bowl as it’s mixing. Beat in sour cream, egg yolks, lemon zest and juice.

Remove the batter from the mixer bowl and into another bowl. Wash out the bowl (unless of course you have an extra mixer bowl). Put the egg whites into the mixer bowl and beat on high until stiff peaks form. Gently fold the egg whites into the cream cheese mixture. Pour the mixture into the crust.

Wrap the outside of the spring form pan in foil, use the large size sheets not the small, or the water will leak into your cheesecake. Place your cheesecake into a roasting pan. Pour the kettle of boiling water into the roasting pan, to come halfway up sides of the spring form pan. Carefully move the roasting pan to the oven and bake the cheesecake until just set in center, about one and a quarter hours. When it’s done, the middle will still be jiggly but the top will be set. At that point, turn the oven off and leave the cheesecake in the oven with the door closed to cool for about an hour longer. Then remove it from the oven and let cool to room temperature.

While the cheesecake is cooling, make the lemon curd.

First prepare an ice bath by placing ice cubes and water in a large bowl and then place a slightly smaller bowl inside, make sure the small bowl is large enough to put all the lemon curd into.

In a medium saucepan over medium heat combine one cup of freshly squeezed lemon juice, sugar, egg yolks, whole eggs and butter. Whisk to combine and then stir continuously until it begins to boil, about 7 minutes.

Once it boils, remove the pan from the heat and pour the mixture through a fine-mesh strainer into the smaller bowl that you have waiting in the ice bath. Stir the curd mixture periodically until it’s cooled to room temperature. Then, cover the bowl of curd with plastic wrap and place in the fridge to chill. About an hour in the fridge should do it, or overnight is fine too.

Cover the cheesecake and chill overnight.

Before serving spread about half the lemon curd over the top of the cheesecake, slice and serve.

One Comment

You must be logged in to post a comment.

Profile photo of WenDee Riffe

WenDee Riffe on 7.7.2011

very easy to follow recipe~~just need to make sure that you give yourself a day to let the cheese-cake sit and chill out!!!! just make sure you follow the recipe~~a few x-tra steps but well worth the effort!!!!

3 Reviews

You must be logged in to post a review.

Profile photo of Rachel Cohen

Rachel Cohen on 8.29.2011

Very tasty! Loved the lemon flavor. I’ll be making it again.

Profile photo of Kim

Kim on 8.4.2011

Super tasty! I’ve been looking for a good lemon dessert for my husband. But every time I think I’ve found the one, it ends up being to tart or to sweet and we throw it away. This lemon cheesecake it definitely the one, the tartness and sweetness are beautifully balanced and further proof of tastiness my 6 year old is as addicted to this cheesecake as me and my husband.

Profile photo of WenDee Riffe

WenDee Riffe on 7.7.2011

this was a very good cheese-cake…just the right amount of lemon flavor~~~many…many compliments were given and NO leftovers!!!!

Related Recipes

Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Apple Cake
Profile Photo by Beth Pierce in Desserts
This delectable Apple Cake has a slightly crunchy crust and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Easy Rum Cake
Profile Photo by Beth Pierce in Desserts
A moist easy Rum Cake with a butter rum glaze that...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Texas Sheet Cake
Profile Photo by Beth Pierce in Desserts
Texas Sheet Cake is a quick and easy moist decadent chocolate...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 32 Level: Easy


Gooey Butter Cake
Profile Photo by Beth Pierce in Desserts
This family friendly Gooey Butter Cake has seven ingredients and takes...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy