This is everything I want in a cheesecake. I want a buttery crust, a thick filling and a pop of tartness from citrus. I topped mine with freshly whipped cream, but lemon curd, fresh berries, a jam or candied lemon would all be delicious too. Please note: Cheesecakes take a lot of time. Allow yourself a day and a half from start to serving.
Lemon Cheesecake
Crust
2 cups shortbread cookie crumbs
1/4 cup sugar
1/2 cup (1 stick) butter, melted
Filling
4 packages cream cheese (8 ounces each), softened
1 cup sugar
1/2 cup heavy cream
1 tablespoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons flour
2 teaspoons vanilla extract
1 teaspoon lemon extract
8–10 drops yellow food color
5 eggs, room temperature
1 cup whipped cream, for topping
1 lemon, thinly sliced, seeds removed, for garnish
1. Crust Preheat oven to 325 degrees. Coat a 10-inch springform pan with cooking spray.
2. In a medium bowl, combine cookie crumbs, sugar and butter. Press into bottom of prepared pan. Bake 10 minutes, then allow to cool.
3. Filling In a bowl, beat cream cheese and sugar on medium speed until smooth. Reduce speed to low and beat in heavy cream, lemon zest and juice, flour, and vanilla and lemon extracts. Add food color, starting with 8 drops, but adding up to 2 more to achieve desired color. Add eggs and beat on low until just combined.
4. Place springform pan on a baking sheet. Carefully pour filling over crust. Bake 60–70 minutes or until center is almost set.
5. Remove from oven and allow to cool completely. Refrigerate overnight.
6. Run a knife around edge of cheesecake to separate from springform pan, then remove side wall. Gently run a knife between bottom crust and base of pan to separate cheesecake. Place on a cake stand or serving platter.
7. Top with whipped cream and lemon slices.
Serves 12.
