This is the creamiest, most delectable, most lemony cheesecake! It's speckled with lemon zest and topped with tart, luscious lemon curd. It's just what you need to satisfy that sweet-tart craving.

Photography Credit: Cindy Rahe

Featured in 12 Desserts for Your Easter Table

Cheesecake is a huge favorite among my husband’s family, and I have spent the last decade (and then some) perfecting my method.

I’ve made many iterations, and my favorite always include a tart component, like lemon, to counter the rich cheesecake.

Our Favorite Videos Get Recipe »

THE SECRET TO TRULY LEMONY CHEESECAKE

The lemon in this cheesecake is two-fold—it’s in the batter in the form of zest and also on top of the cheesecake in the form of bright, smooth lemon curd.

When I serve this cheesecake, before cutting it, I like to pipe dollops of curd on top that I then smash-n-drag (technical term) with an offset spatula or the back of a spoon to create the flower burst effect you see here in the photos—I always have to be extra!

Honestly, though, feel free to just dollop it on top or stick a spoon in the jar and serve it up tableside.

NO WATER BATH NEEDED

You might notice that I don’t bake this cheesecake in a water bath like most classic recipes. I ditched the water bath method a while ago in favor of creating a steamy environment for the cheesecake to bake in.

Here’s what I do: I just place a 9×13-inch baking dish full of boiling water on a rack below the cheesecake while it bakes. The cheesecake still bakes gently, and I don’t have to worry about water finding its way into the cake pan.

Even though we forgo the water bath here, I wrap the outside of the pan in foil so the edge of the cheesecake doesn’t over bake or turn brown. You can skip this step if you don’t mind some browning.

HOW TO PREVENT YOUR CHEESECAKE FROM CRACKING

In my many years of making cheesecakes for my family, I have learned a few key tips for success.

The first is—don’t over-beat the batter! Resist the urge to beat the mixture too much. Over-beating can pull too much air into the mixture, resulting in a cracked cheesecake.

Resist the urge to beat the mixture too much. Over-beating can pull too much air into the mixture, resulting in a cracked cheesecake. The second is—patient cooling. Seriously, I cannot stress this enough. Be patient when cooling your cheesecake.

Yes, I tell you to leave the cheesecake in the oven to cool for an entire hour after it’s done baking (I know, it’s a lot). Then with the door cracked for another 45 minutes, then on the counter, and finally, it chills in the refrigerator.

I swear I am not insane, nor am I trying to torment you. I have found that, without fail, rushing the cooling process almost always cracks the cheesecake. I have even saved slightly over-baked cheesecakes (you know, the ones that dome and soufflé) from cracking, using this method.

Additionally, please let the cheesecake chill in the fridge for at least six hours before serving. The purpose of this long, cold nap is for texture—if your cake is still room temp in the middle, it won’t be silky, smooth, and perfect. It will be sort of eggy, crumbly, and almost foamy.

HOW TO STORE YOUR CHEESECAKE

I almost always make this cheesecake a day before I want to serve it so it has plenty of time to chill in the refrigerator.

The minimum is six hours, but 12 or more is even better. That means you can also make the cake three or four days in advance. It can be covered tightly with plastic wrap (a layer of foil on top of that is great insurance if your refrigerator has a lot of pungent contents that may lend unwanted flavors to the cake).

Leftover cheesecake can be stored similarly, loosely wrapped with plastic, or in reusable containers.

YOU CAN FREEZE CHEESECAKE



Having a cheesecake in the freezer makes those last minute visits from friends and family worry free.

For this cheesecake, freeze it before you add the lemon curd topping. Once the cake has thawed, go ahead and spread the curd over the top and serve.

I typically freeze my cheesecakes whole on a cake board wrapped in plastic and foil, but you can also freeze cheesecake by the slice. Click on How to Freeze Cheesecake for a step-by-step guide on keeping a cheesecake in the freezer so you’re ready the next time a dessert emergency arises.

CHEESECAKE ON THE BRAIN? TRY THESE OTHER RECIPES!