Why You Must Make This Dessert

For a delightful New Year’s Day gathering, I decided to try something different—no chocolate this time! I opted for the refreshing and vibrant flavor of lemon. A friend recommended this recipe for a lovely Southern Living cheesecake that had everyone raving, and I couldn’t resist giving it a try.

• If you love lemon desserts, this lemon cheesecake is a winner!
• Topping it with jarred lemon curd and slices of candied lemons creates a beautiful presentation that would impress any bakery.
• Every bite is like tasting a bit of sunshine!

Perfect Citrus Lover’s Dessert

For the past few New Year’s, I’ve gathered my friends for soup and football. They love being my taste testers, so I thought this vanilla cheesecake with layers of lemon curd would be the perfect treat. I broke down the process into three days: Day one was all about making the lemon curd and candied lemons; day two focused on baking the cheesecake, which needed to chill overnight.

There are pros and cons to baking the cheesecake without a water bath. On the plus side, I didn’t have to worry about water leaking into the springform pan, which can lead to a soggy crust. However, this method can sometimes result in cracks on top. But that’s okay! We’ll cover it with lemon curd, and no one will notice the imperfections!

On the big day, it was simply a matter of removing the cheesecake from the pan and topping it off with lemon curd and candied lemons. I even opted for crushed vanilla wafers as the crust instead of a traditional pastry crust, making this dessert even easier to prepare.

Tip: Don’t sweat those cracks! The lemon curd will cover up any imperfections!

Recipe Tips

The feedback from my friends was overwhelmingly positive! We started with small slices, but you can bet there were requests for seconds (and doggy bags for the biggest fans!). The tart lemon curd truly balances the creamy filling.

• PRO-Tip: Ensure that your cream cheese and eggs are at room temperature to create a silky, creamy batter.
• PRO-Tip: Use the paddle attachment if you’re using a stand mixer to prevent air from getting into the batter. The goal is a smooth, dense cheesecake.
• Mix in the eggs one at a time, making sure each one is fully combined before adding the next.
• Avoid over-mixing the batter! A spatula works best just to scrape down the sides and bottom to ensure everything is blended.
• PRO-Tip: Consider baking in a water bath to prevent cracks, as I definitely plan to do next time!
• If using a water bath, wrap your springform pan in foil to ensure no water leaks in during baking.

This lemon bar cheesecake was a personal victory for me. I promise it will be for you too!

Professional Tips

• Baking a cheesecake in a water bath, or bain-marie, provides a more even baking temperature, which can help prevent cracks on top. If you opt for this method, wrap the bottom of your springform pan in double foil to keep water from entering.
• For a water bath, I recommend using a roasting pan: place the cheesecake in the middle and add boiling water until it reaches about two inches up the sides of the pan.
• If you do encounter cracks, a layer of fresh fruit or lemon curd can easily cover them up beautifully.

More Lemon Desserts

For more delicious lemon-inspired recipes, keep experimenting and enjoy the tangy goodness!

Ingredients

For the crust:

• 8 ounces vanilla wafers, crushed or processed into crumbs
• 3 tablespoons sugar
• 7 tablespoons butter, melted

For the filling:

• 32 ounces of cream cheese (4 8-ounce packages), at room temperature
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla

For the lemon curd:

• 6 lemons
• ½ cup butter, at room temperature
• 2 cups sugar
• 4 eggs

For candied lemons:

• 2 small lemons
• 1 cup sugar
• 2 tablespoons fresh lemon juice
• ¾ cup water

Instructions

Make the Lemon Curd:

1. Grate the zest from the lemons to yield 2 tablespoons. Juice the lemons until you have about 1 cup of lemon juice.
2. In a bowl, beat the butter and sugar until blended, then add the eggs one at a time, mixing well between additions. Gradually add the lemon juice and stir in the zest.
3. Pour the mixture into a saucepan and cook over medium-low heat for about 14-16 minutes, whisking constantly.
4. Once thickened, cover with plastic wrap directly on the curd to avoid a film, and let it chill in the refrigerator for at least 4 hours.

Make the Candied Lemons:

1. Slice the lemons into ⅛-inch thick rounds and remove any seeds.
2. In a skillet, combine sugar, lemon juice, and water until the sugar dissolves.
3. Add lemon slices and simmer gently, turning occasionally for 14-16 minutes, until the rinds soften.
4. Transfer slices to a parchment-lined sheet pan to cool completely. (You can prepare these ahead of time!)

Make the Crust:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the crushed vanilla wafers and sugar, then blend in the melted butter.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan and slightly up the sides.
4. Bake for 9-12 minutes until lightly golden, then allow it to cool on a wire rack.
5. Reduce the oven temperature to 325°F (163°C).

Make the Cheesecake:

1. Beat the cream cheese with an electric mixer until smooth and creamy, about 3 minutes.
2. Gradually add sugar, mixing well, then incorporate the eggs one at a time and add vanilla.
3. Pour about two-thirds of the cheesecake batter into the crust. Drop spoonfuls of lemon curd on top and gently swirl with a knife. Finish with the remaining batter.
4. Bake for 1 hour to 1 hour and 10 minutes until the center is set.
5. Turn off the oven and let the cheesecake sit inside for 15 minutes. Run a knife around the edges before cooling completely on a wire rack for about 1 hour.
6. Cover and chill overnight in the fridge.
7. When ready to serve, remove the sides of the springform pan, top with the remaining lemon curd, and garnish with candied lemons.