Homemade Baked Lemon Cheesecake From Scratch

A Baked Lemon Cheesecake is the quintessential dessert that embodies the perfect balance of sweet and tart. This elegant dessert is typically served as a grand finale to a meal, though it can also be enjoyed as an indulgent afternoon pick-me-up. The classic combination of creamy cheesecake and tangy lemon curd is both refreshing and satisfying. To make a baked lemon cheesecake is easier than you think. First, a buttery biscuit base is prepared and baked. Next, a rich and creamy cheesecake batter, infused with lemon, is poured over the crust. The cheesecake is then baked in a water bath to ensure a smooth and silky texture. Once cooled, homemade lemon curd is spread generously over the cheesecake, adding a final burst of citrus. This baked lemon cheesecake is the perfect way to celebrate the warmer weather and the abundance of fresh citrus fruits!

What Is Baked Cheesecake?

The main difference between baked and unbaked lemon cheesecake lies in its texture and the way it’s prepared.

Baked lemon cheesecake boasts a rich, dense, and creamy consistency achieved by baking the egg-infused batter in a water bath. This results in a more intense lemon flavor. Conversely, unbaked lemon cheesecake offers a lighter, fluffier texture, resembling a mousse. It's set in the fridge using gelatin rather than baking.

This baked lemon cheesecake is a classic dessert featuring a creamy, rich cheesecake filling infused with the bright, tangy flavor of lemons. It's typically served on a buttery biscuit or graham cracker crust. The cheesecake is baked in a water bath to create a smooth, silky texture.

While the exact origins of cheesecake can be traced back to ancient Greece, the modern version we know today, including the lemon variety, is believed to have emerged in the United States during the 20th century. The popularity of citrus fruits and the increasing sophistication of dessert-making contributed to the rise of lemon cheesecake.

Lemon curd, on the other hand, has a longer history. Its roots can be found in British cuisine, where it was traditionally made as a preserve. Over time, it evolved into a versatile ingredient used in various desserts, including the beloved lemon cheesecake.

The combination of the tangy lemon curd with the creamy cheesecake creates a delicious contrast of flavors and textures that makes this dessert a popular choice.

Tips

• Use room temperature ingredients: This ensures a smooth batter and prevents lumps.
• Press the graham cracker crumbs firmly into the pan for a sturdy base.  To prevent the cheesecake from weeping or the crust from becoming soggy, wrap aluminum foil around the base of the cheesecake tin before putting it in the water bath.
• Baking the cheesecake in a water bath prevents cracking and creates a silky texture.
• Don't overbeat the cheesecake. Overbeating the cheesecake batter can incorporate too much air, leading to cracks.
• Allow the cheesecake to cool completely before adding the lemon curd.
• Use only the yellow part of the lemon zest to avoid bitterness.
• Allow the cheesecake to chill thoroughly before serving for the best flavor and consistency.

How Do I Prevent My Cheesecake from Cracking?

Baking in a water bath, using room temperature ingredients, and avoiding overbeating are key factors.

Can I Freeze Lemon Cheesecake?

Yes, but the texture might change. It's best to freeze the cheesecake before adding the lemon curd topping.

Can I Substitute Cream Cheese with Greek Yogurt?

While it's possible, the texture might be different. Greek yogurt can add tanginess.

What Can I Serve with Lemon Cheesecake?

Fresh berries, whipped cream, and lemon curd are popular accompaniments.

Why Did My Lemon Curd Separate?

Lemon curd can separate if it's overheated or if the butter is added too soon. It can also happen if the mixture isn't stirred consistently.

Why Didn't My Cheesecake Set Properly?

The cheesecake may not have set properly if the batter wasn't mixed well enough, the baking time or temperature was incorrect, or if the cheesecake wasn't cooled gradually in the oven with the door cracked open. Additionally, insufficient chilling time in the fridge can also prevent it from setting.

Can I Make This Cheesecake Without a Water Bath?

Yes, you can make this cheesecake without a water bath, but the water bath helps prevent cracks and ensures even baking. Without it, the cheesecake may be more prone to cracking and could bake less evenly. To minimize these risks, bake at a lower temperature and monitor closely.

Can I Use Lime or Orange Instead of Lemon?

Absolutely! You can substitute lime or orange juice and zest for lemon to create different flavor variations.

How Do I Get Clean and Even Slices?

To get clean and even slices, use a sharp knife dipped in hot water, wiping the blade clean between each cut. This prevents the cheesecake from sticking to the knife, resulting in smooth, even slices.

How to Store Baked Lemon Cheesecake

The cheesecake can be stored in the refrigerator (in an airtight container) for up to 5 days.

How To Make Baked Lemon Cheesecake

Pulse biscuits in a food processor until they form coarse crumbs.

Add melted butter and sugar, then pulse until combined.

Press the crumb mixture evenly into the bottom and sides of a 20cm springform pan.

Bake at 180°C (360°F) for 10 minutes. Let cool completely.

Beat cream cheese, sugar, cornstarch, vanilla, sour cream, lemon zest, and lemon juice together until smooth.

Add the eggs and egg yolks one at a time and beat until combined.

Pour batter over the prepared crust.

Place the springform pan in a larger roasting pan. Carefully pour boiling water into the outer pan to create a water bath, avoiding splashing the cheesecake.

Bake at 180°C (360°F) for 60 minutes. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool completely in the oven, then refrigerate for at least 6 hours.

For the lemon curd, add the egg yolks, sugar, lemon juice, salt, and lemon zest to a small pot over medium heat. Whisk until thickened.

Stir in butter cubes until melted and smooth.

Cover with plastic wrap and refrigerate for 1 hour.

Spread lemon curd evenly over the cooled cheesecake.

Top with whipped cream and lemon slices.

Cut into slices and serve.