LEMON CHEESECAKE

july 1, 2019

Tart Lemon Cheesecake sits atop an almond-graham cracker crust to

add a delightful nuttiness to the traditional graham cracker crust.
Finish the cheesecake with lemon curd for double the tart pucker!
 This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands that
make My Baking Addiction possible.

Every single time we go to Boca Grande, Florida on vacation I end up

developing an obsession for a specific food from the island.

Sometimes it’s coconut shrimp, other times it’s toasted coconut ice cream, or
a delicious ranch dressing from one of the local marinas. This past time?
Cheesecake.
You guys know that my obsession with cheesecake is real, and not limited to
the location of Florida. Just take a look back into the cheesecake recipe
archives here on My Baking Addiction if you don’t believe me.

Lemon Cheesecake
During our 2-week stay on the island, I ordered a lime cheesecake with
raspberry puree more times than I care to admit.

The lime cheesecake was delicious. Smooth, tart, and super creamy, but the
crust was absolutely incredible.
The second time I ordered the house-made cheesecake, I inquired about the
crust and server informed me it was the butter and ground almonds that
make it so darn good.

So here we are a month or so later and I’m taking that butter and almond tip
and delivering you guys an amazing lemon cheesecake recipe with an
incredible crust.
LEMON AND ALMONDS: A MATCH MADE IN HEAVEN
You know what flavor pairing doesn’t get nearly enough love? Lemon and
almonds.

Not buying it? Hear me out.

I know that we combine lemon with coconut and berries all the time. And I
am all for that! My recipes for Strawberry Lemonade, Coconut Lemon Squares
and Lemon Berry Mascarpone Tart should be proof of that.
But lemon also pairs surprisingly well with almonds. There’s a reason Italians
put them together in lemon almond cake – there’s just something about the
tartness of the lemons that matches perfectly with the nutty, almost buttery
flavor of almonds.

So when I decided to revisit Lemon Cheesecake this summer and considered

how to make it even better, my mind turned to adding almonds to the
graham cracker crust.
Because you know I had no desire to grind my own almonds for this
situation, I grabbed a bag of my very favorite almond flour from Bob’s Red
Mill.

Bob’s Red Mill always makes top-notch products and I really like using their
Super-Fine Natural Almond Flour in my baked goods. The texture is fine
enough that it can be added to my regular graham cracker crust super easily.

It’s also certified gluten-free, so I know I can safely use it in recipes like
Gluten-Free Blueberry Scones for my gluten-free loved ones.
Whether I’m baking for friends with special diets or my sweet Elle, I always
appreciate the peace of mind that comes from using the best ingredients.
They always make my desserts that much better!

You could use this almond-graham cracker crust recipe with just about any
cheesecake recipe you like – it would be really amazing with a cherry
cheesecake – but I thought using it as a base for a tart Lemon Cheesecake is
perfect for summer.
HOMEMADE LEMON CHEESECAKE WITH TWICE THE TARTNESS
How much lemon can I fit into my homemade Lemon Cheesecake recipe? Let
me count the ways.

There’s a full 1/4 cup of freshly squeezed lemon juice and zest from two
lemons in this Lemon Cheesecake batter. I wanted to get pucker from the
lemon juice and the sweet, citrusy aroma from the zest.
And because I just can’t get enough lemon tartness in my life, I topped the
finished cheesecake with lemon curd. You could definitely use store-bought
curd, but it only takes a few minutes to make homemade microwave lemon
curd.

A dollop of whipped cream and some fresh lemon zest are all you need to
finish dressing up your Lemon Cheesecake.

This cheesecake is lemony and bright, nutty and oh so sweet. It’s the perfect
dessert for any summer gathering!
Enregistrer
! MENU "#$

LEMON CHEESECAKE
yield: 8-10 servings prep time: 20 minutes cook time: 1 hour 5 minutes

chill time: 8 hours total time: 9 hours 25 minutes

Tart Lemon Cheesecake sits atop an almond-graham cracker crust to add a delightful
nuttiness to the traditional graham cracker crust. Finish the cheesecake with lemon curd for
double the pucker!

Print

INGREDIENTS

FOR THE CRUST

1 ½ cups graham cracker crumbs
½ cup Bob’s Red Mill® Super-Fine Natural Almond Flour
3 tablespoons sugar
6 tablespoons butter, melted

FOR THE CHEESECAKE

1 cup granulated sugar
Zest of 2 lemons
4 8-ounce packages cream cheese, room temperature
4 large eggs, room temperature
2 teaspoons pure vanilla extract
¼ cup freshly squeezed lemon juice
⅓ cup heavy cream

FOR THE TOPPING

1 cup lemon curd
whipped cream, optional
lemon slices, optional
INSTRUCTIONS
1. Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line
the bottom of the pan with foil, fasten on the side piece, and spray the inside of
the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides
of the springform pan with two layers of heavy duty foil. This step prevents
leaks when using a water bath. I also take the extra step of placing the foil
wrapped spring form pan inside an oven bag while baking, but this is optional.
2. Combine the crust ingredients in a medium bowl and stir until the ingredients
are evenly distributed.
3. Spoon the crumbs into the prepared pan and press into the bottom of the pan
and up the sides to form a crust layer. Bake crust in preheated oven for 10
minutes. Remove pan to a cooling rack.
4. Bring a kettle of water to boil for the water bath.
5. In a medium bowl, use your fingertips to combine the sugar and lemon zest
until the sugar is fragrant.
6. In the bowl of a stand mixer fitted with the paddle attachment, or in a large
bowl with an electric mixer, beat cream cheese and lemon-sugar for about 2
minutes. Scrape down the sides of the bowl and mix for an additional 30
seconds. Add in eggs, one at a time, scraping down the sides of the bowl after
adding the second and fourth egg. After adding the final egg and scraping the
sides of the bowl, mix again for 30 seconds. The mixture should be smooth and
creamy. Add in the vanilla, lemon juice, and heavy cream and mix for an
additional 30 seconds.
7. Pour the cheesecake filling over the crust.
8. Place pan into a larger pan (I use a roasting pan) and pour boiling water into
the larger pan until halfway up the sides of the cheesecake pan. Gently lay a
piece of foil over the pan – do not tighten the foil as we’ll want to allow the air
to still circulate.
9. Bake 55-65 minutes, the edges will appear to be set, but the center will still
have some jiggle to it. At this point, turn off the oven, and leave the oven door
cracked. Allow the cheesecake to rest in the cooling oven for one hour.
10. After one hour has passed, carefully remove the cheesecake from the water
bath and place on a cooling rack to cool completely. Once the cake is
completely cooled, place it into the refrigerator for at least 8 hours.

11. Just before serving, top the cheesecake with lemon curd, whipped cream and
lemon slices.

RECOMMENDED PRODUCTS
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 KitchenAid 9-Speed Digital Hand Mixer

© Jamie Lothridge Category: Cheesecake

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CHEESECAKE LEMON SPONSORED SUMMER RECIPES

posted by jamie on july 1, 2019

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15 COMMENTS

NATALIE — july 3, 2019 @ 1:13 am REPLY

I love lemon cheesecake! Looks so delicious and perfect for the summer!
 JAMIE — july 9, 2019 @ 9:14 pm

Thanks so much for stopping by, Natalie! I appreciate you taking the
time to comment. Happy Baking! -Jamie

IVY — september 3, 2019 @ 7:55 am

Hi. I would like make this cheesecake but a bit confusing with weight of
cream cheese. Is 48-ounces cream cheese mean 4.8 ounces or 4 × 8 ounces
cream cheese. Can you possible tell me which i should follow or maybe could
tell in gram. Thank you .

JAMIE — september 4, 2019 @ 3:22 pm

Hi Ivy-

It’s 4 8-ounce packages, so 32 ounces total. I hope this helps!

-Jamie

NOVICE CUISINIÈRE — july 19, 2019 @ 12:28 pm REPLY

Hi.

Sorry to bother but when does I remove the cheesecake pan? I know it’s a basic but I
am a mess when I cook.

Thank you.

JAMIE — july 22, 2019 @ 8:31 pm

Hello! You’ll want to remove it from the pan after the cheesecake cools
in the refrigerator. Hope this helps! Happy baking. Jamie
 CRYSTAL — july 24, 2019 @ 4:28 pm REPLY

I love at high altitude. Are there adjustments you know of that I should make?

JAMIE — august 3, 2019 @ 6:51 pm

Hello! Unfortunately I am not familiar with high-altitude baking, so I am

not sure what adjustments would need to be made. Hopefully another
commenter will be able to help! Happy baking. Jamie

BARBARA KIEBEL — november 14, 2019 @ 5:33 pm

I live at high altitude Crystal and never change my directions for something
like a cheesecake.

Baking at altitude is mostly affected when an item has leavening in it like

baking soda or baking powder. Our lighter air allows baked goods to rise too
fast without being cooked enough to hold the structure, resulting in them
often falling.

Without leavening there’s not the same reaction. The only caution I would
take with a cheesecake is to not beat the batter overly much because it might
suffer the same consequences since you put volume into them with air.

Hope that helps!

JODIE — august 12, 2019 @ 1:57 am REPLY

I made this for a party and everyone was amazed that it was homemade. It was a hit,
so much lemon flavor. Like a burst of sunshine! Thank you for a delicious recipe!

JAMIE — august 18, 2019 @ 10:50 pm

 So happy to hear you enjoyed the cheesecake, Jodie! Thanks so much for
stopping by and leaving your feedback! -Jamie

ANGELA COWARDIN — march 24, 2020 @ 7:31 pm REPLY

I made this exactly as written for my husband who loves lemon cheesecake. I had
NEVER made a cheesecake before, as I am a pretty experienced cook, but typically stay
away from baking sweets. Well I have to report it came out absolutely excellent! He
said it was the “best cheesecake” he has ever had (I am choosing to believe him
because he said it with such conviction). The only thing I was forced to do differently
was use two round cake pans (verses springform) and used aluminum foil on the
bottom before adding crust. Also, there was enough cream cheese filling to fit two
cheesecakes – which I did and made them separately. This is a little time consuming
but the end result was AMAZING. Thanks for such a good recipe :)

JAMIE — april 9, 2020 @ 10:43 pm

So happy to hear you enjoyed the cheesecake, Angela! Thanks so much

for stopping by and leaving your feedback! -Jamie

JESSY — april 5, 2020 @ 8:31 pm REPLY

What a delicious recipe! I had to bake it a bit longer for the edges to set – could be the
high altitude or our oven. The flavor ratios were lovely. Thank you for sharing this
recipe.

JAMIE — april 9, 2020 @ 10:39 pm

So happy to hear you enjoyed the cheesecake, Jessy! Thanks so much for
stopping by and leaving your feedback! -Jamie
LEAVE A COMMENT »

WELCOME!
Hi, thanks so much for
stopping by. I’m Jamie
and I bake too much,
watch way more hours of
Food Network programming than I care to
admit publicly, I stay up too late, and eat
way too much sugar.

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