The Best Lemon Cheesecake | Bright & Creamy

This baked lemon cheesecake is ultra creamy, smooth, and packed with fresh lemon flavor. Follow this simple step-by-step recipe for a perfectly set cheesecake with no cracks, and a delicious lemon curd topping. ►Full written recipe: https://thecookingfoodie.com/recipe/l... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ RECIPE: ingredients: For the crust: 7 oz (200g) Graham crackers, or any biscuits that you like *read notes 6 tablespoons (90g) Butter, melted 1 tablespoon (15ml) Milk For the filling: 1 cup (200g) Sugar 1 tablespoon Lemon zest 4 cups (900g) Cream cheese, softened 4 Eggs 1 teaspoon Vanilla bean paste, or extract pinch Salt ¼ cup (60ml) Lemon juice, freshly squeezed ½ cup (115g) Sour cream 2 tablespoons (16g) Cornstarch For the lemon curd topping: 2 Whole eggs 2 Egg yolks 3/4 cup (150g) Sugar 2 tablespoons Lemon zest 1/2 cup (120ml) Lemon juice 1/4 cup (60g) Unsalted butter, cut into cubes Instructions: 1. Prepare the crust: Preheat oven to 325°F (160°C). Pulse the graham crackers in a food processor until fine crumbs form. Add the melted butter and pulse until evenly combined. If the mixture feels dry, add 1 tablespoon milk. Press the crumbs firmly into the bottom of a 9-inch (23cm) springform pan. 2. Bake for 7–8 minutes, then set aside to cool. 3. Make the cheesecake batter: In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant. This releases the lemon oils and intensifies the flavor. Add the softened cream cheese and beat until smooth and creamy. Add the eggs one at a time, mixing just until incorporated. Add vanilla, lemon juice, sour cream, salt, and cornstarch. Mix on low speed until smooth. Do not overmix. 4. Prep the pan: Wrap the bottom and sides of the springform pan tightly with aluminum foil (a double layer works best) to prevent water from leaking in during baking. Place the wrapped springform pan inside a large roasting pan. Pour the cheesecake batter over the cooled crust . 5. Bake the cheesecake: Carefully place the roasting pan with the cheesecake into the oven. Once it is on the oven rack, pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still slightly jiggles. 6. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove and cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight. 7. Make the lemon curd: In a heatproof bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the whole eggs and egg yolks and whisk until slightly thickened. Whisk in the lemon juice. 8. Place the bowl over a saucepan with gently simmering water (double boiler method). Cook, whisking constantly, until the curd thickens and coats the back of a spoon, about 8–10 minutes, or until it reaches 170°F (77°C). 9. Remove from heat and whisk in the butter until smooth. Strain through a fine-mesh sieve for a silky texture. Cover the surface with plastic wrap and refrigerate until fully chilled. 10. Assemble the cheesecake: Spread the chilled lemon curd evenly over the cold cheesecake. Garnish with lemon slices, whipped cream, or fresh berries if desired.Slice and serve.