Lemon Dream Cheesecake
Lemon Dream Cheesecake: Do you have a lemon lover in your family? This incredible lemon curd cheesecake is in fact a lemon lovers dream come true. The cheesecake is so creamy and delicious. it would be wonderful all on its own, BUT…the star of the show is the homemade lemon curd topping. With just the right amount of tartness they balance each other into cheesecake perfection. Let’s not forget the crunchy Oreo Lemon Cookie Crust. I’m confident this perfect cheesecake will become one of your favorite lemon desserts.
How to Make The Lemon Dream Cheesecake Filling
Are you tired of the same old chocolate and vanilla desserts? Looking for a creamy and tangy treat to tantalize your taste buds? Well, look no further because we have a dessert that will take your love for cheesecake to a whole new level. Introducing the lemon dream cheesecake – a decadent creation that combines the richness of cheesecake with a burst of lemony freshness. This delightful dessert is sure to become a crowd favorite at your next dinner party or family gathering. Discover a step-by-step guide on how to create your very own lemon dream cheesecake at home. So get ready to satisfy your sweet tooth with this delectable dessert that will leave you dreaming of lemons.
FIVE blocks of cream cheese might seem like a lot of cream cheese but trust me it’s not. This delicious creamy lemon cheesecake has just the right amount of cream cheese, sugar, flour, eggs, and heavy cream. Fresh lemon juice and zest add a hint of lemon. Don’t be intimidated by making homemade cheesecake. You’ll be surprised at how easy it is and the reward is incredible! Look for the full printable recipe below in the recipe card.
○ In the large mixing bowl of a stand mixer with the paddle attachment, beat cream cheese until you reach a creamy texture, scraping down the sides of the bowl. It’s important that the cream cheese is at room temperature. You don’t want chunks of cream cheese in your cheesecake filling.
○ Gradually add sugar and flour, beating until smooth.
○ Add eggs and egg yolks, 1 at a time, beating just until yellow disappears after each addition. To find out why, scroll down to Tips for the Perfect Lemon Cheesecake.
○ Stir in fresh lemon juice, lemon zest and heavy cream.
○ Pour into prepared cheesecake crust and bake cheesecake using the water bath method (see below for instructions on a water bath).
Creating Swirls of Color
BEFORE POURING THE CHEESECAKE BATTER INTO THE SPRINGFORM PAN: Add a decorative touch to your lemon cheesecake. Remove 3 cups of batter, and place in a medium bowl. Add a small amount of yellow food coloring to the batter. Dollop half of the untinted batter onto prepared crust, dollop half of the tinted batter on top of the untinted batter, swirl together. Repeat with remaining cheesecake batter and bake as directed.
The Lemon Oreo Crust
You can use graham cracker crumbs but I encourage you to set the graham crackers aside and use lemon Oreo cookies. There are two ways to use the cookies as a cheesecake crust. The first, is to grind them up in a food processor or blender. The second, (and my favorite) is to put the cookies into a zip top bag and pound them with a rolling pin just until the cookies are broken up into bit size pieces. Once baked the cookies will stick together forming a delicious crunchy crust. I love the different textures this cheesecake has to offer. The lemon curd is wonderfully thick, the cheesecake is deliciously creamy, and the crust is incredibly crunchy. Sending all your senses into Lemon Dream Cheesecake Heaven!
Tips for the Perfect Lemon Dream Cheesecake
GET READY TO MAKE THE BEST CHEESECAKE!
- Use room temperature cream cheese. Cold cream cheese is more difficult to mix and will typically leave lumps.
- Be sure to mix the cheesecake ingredients (minus the eggs) very well, eliminating any possible lumps in the cream cheese.
- ****IMPORTANT****Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible once they’re added.
- Always use a springform pan. A 9-inch springform pan and 10-inch springform pan are great options.
- Water bath. This is the best way to avoid cheesecake cracks. Scroll down for more details.
How to Make Homemade Vanilla Whipped Cream
Forget about store bought frozen whipped cream! This Sweet Vanilla Whipped Cream Topping is all you will ever need or use! Made with thick rich heavy whipping cream and vanilla paste (or extract) this is what you need to put that something special on top of your creamy cheesecake. Click here for all my tips, tricks, and recipe→SWEET VANILLA WHIPPED CREAM TOPPING. Add fresh lemon slices to the top of the cheesecake.
How to Make Tart Lemon Curd
Store bought lemon curd is okay but like most store bought products it does not hold a candle to the homemade version. All it takes is some planning since lemon curd needs to be cold to completely thicken. The good thing about this lemon cheesecake is that the lemon curd is used as a topping. Therefore lemon curd can be made while the cheesecake bakes.
HOW TO STORE LEFTOVER LEMON CURD
REFRIGERATOR: Store lemon curd in an airtight container up to 2 weeks.
FREEZER: Store lemon curd in a freezer safe container ( I use a freezer bag stored flat) up to 3 months.
You Might Like These Lemon Cheesecake Recipes Too!
This popular Lemon Glazed Cheesecake has been a family favorite for many years. So popular I transformed it into Mini Lemon Glazed Cheesecake. Click here for the full recipes→ LEMON GLAZED CHEESECAKE 2. SEMI HOMEMADE MINI LEMON GLAZED CHEESECAKES
Baking and Cooking a Cheesecake
- DO NOT OPEN THE OVEN DOOR: Avoid opening the oven door while the cheesecake is baking. Big cracks are often caused by drafts and temperature change.
- DO NOT OVER BAKE: Avoid over baking. This is the most common culprit of cracking. When the cheesecake is done, there will still be a 2 to 3 inch wobbly spot in the center of the cheesecake.
- LEAVE IN THE OVEN: Once the cheesecake is done baking, turn the oven off, crack the door open , and leave the cheesecake inside for about 1 hour. Again, trying to avoid sudden changes in temperature.
- CHILL: Once the cheesecake is at room temperature, cover tightly with plastic wrap and chill 4-8 hours or preferably overnight.
What is a Cheesecake Water Bath Plus, How to Make a Water Bath
Cheesecakes are often baked in water baths. This simply means that the cheesecake is baked in its round springform pan, then the pan is placed into a larger pan with hot water inside. This method is used because cheesecake loves a humid environment! THE RESULTS OF USING THE WATER BATH METHOD IS A BEAUTIFUL CHEESECAKE WITHOUT ANY CRACKS!
WHAT IS A WATER BATH?
- Cheesecakes are egg-heavy. Eggs need a moist and humid environment to properly rise and avoid drying out or burning.
- The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface.
- The slow and even steam baking method helps prevent the cheesecake from sinking back down as it cools.
THE WATER BATH
- Wrap the springform pan TWICE with heavy duty aluminum foil on the bottom and up the sides.
- Place the cheesecake pan in a large roasting pan. Fill the cheesecake pan with filling. Then fill the roasting pan with about 1/2 inch – 1 inch of hot water. I usually fill with water once placed in the oven to bake because it is hard to transfer a water-filled roasting pan with a cheesecake inside of it into the oven and not spill.
How to Avoid Sticking
If you are concerned about your cheesecake sticking to the sides of the pan, simply cut a strip of parchment paper the height of the pan, spray the ring with non stick cooking spray (this will act as glue for the parchment paper), wrap the cut paper around the ring and press to the spray to stick. Fill with cheesecake filling. THIS TECHNIQUE WORKS GREAT WHEN YOU HAVE A LOT OF SUGARY INGREDIENTS like caramel or candy bars.
HOW TO FREEZE CHEESECAKE
Freezing for more than 3 months is not recommended.
- To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
- To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
- For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
- Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
FREEZE TEST
I put the whole cheesecake in the freezer WITH the lemon curd and whipped cream on top. Took the cheesecake out of the freezer, sliced a piece and waited to see if freezing the lemon curd and whipped cream effected their integrity. I’m happy to report IT DID NOT! The cheesecake was just as perfect as the day I put it into the freezer.
HOW TO SLICE A CHEESECAKE
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Lemon Dream Cheesecake
Attention all lemon lovers! You need this creamy delicious lemon cheesecake!
Ingredients
For the Crust:
- 2½ cups crushed cream filled lemon sandwich cookies ( I used Lemon Oreo Cookies)
- 2½ tablespoons unsalted butter, melted
- pinch of salt
For the Creamy Lemon Filling:
- 5 (8 ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon lemon zest
- 5 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
For the Lemon Curd:
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1 tablespoon lemon zest
- 1 cup fresh lemon juice
For the Vanilla Whipped Cream:
- 2 cups heavy cream
- 1 teaspoons vanilla extract
- 1 cup powdered sugar
Instructions
For the Crust:
- Preheat oven to 350°. Wrap outside of a lightly greased 9-inch springform pan in a double layer of heavy duty foil. Stir together the crushed cookies and melted butter in a bowl. Press onto the bottom of the prepared pan.
- NOTE: I put my cookies into a zip top bag, used a rolling pen, and crushed my cookies into bite sizes pieces which worked wonderfully. For a finer crust, use a food processor.
- Bake in preheated oven 8 minutes.
- Reduce oven temperature to 325°
For the Creamy Lemon Cheesecake Filling:
- Beat cream cheese until creamy (about 5 minutes).
- Gradually add the sugar and flour, beating until smooth.
- Add eggs, one at a time beating just until yellow disappears after each addition.
- Add egg yolks, one at a time, beating just until yellow disappears after each addition. REMEMBER—DO NOT OVER MIX THE EGGS—Eggs hold air inside the batter, which could rise up and cause cracks. So mix the eggs as little as possible.
- Stir in the lemon zest, lemon juice, and heavy cream.
- Pour onto crust.
- Place foil wrapped pan in a roasting pan, place on oven rack, add boiling water to reach halfway up sides or springform pan. Carefully slide oven rack in place.
- Bake (325°) until center is almost set but still slightly wobbly 1 hour 10 minutes to 1 hour 20 minutes. Turn off oven, and let cheesecake stand in oven, with door partially open ( I used an oven mitt to keep the door open) 1 hour.
- Remove cheesecake from roasting pan and water bath, and place on wire rack. Take off the foil and cool completely (about 2 hours).
- Cover with plastic warp, chill 8 to 24 hours.
- Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
- Spread top with lemon curd (1 to 2 cups) Depending oh how thick you want the curd on top ( I used a lot and only had 1 cup left).
- Add homemade vanilla whipped cream. The design is your choice. For a more decorative touch pipe it on, smooth it all over the top, or only on one side.
For the Lemon Curd:
- Beat butter and sugar with an electric mixer on medium speed until blended.
- Add eggs and egg yolks, one at a time beating just until blended after each addition.
- Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest (mixture will look curdled).
- Transfer mixture to a heavy 4 quart saucepan, and cook, whisking constantly, over medium low until mixture thickens and coats the back of a spoon (about 14 to 16 minutes).
- Transfer curd to a bowl, and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm (about 4 hours) Refrigerate in an airtight container up to 2 weeks or freeze up to 3 months. Makes about 4 cups.
For the Vanilla Whipped Cream:
- Place the mixing bowl and whisk attachment in the freezer 15 minutes.
- Add the heavy cream, vanilla, and sugar to the cold bowl.
- Start on low until the cream starts to thicken (making sure to scrap down the sides).
- Once the cream starts to thicken turn the mixer on high. Whip until stiff peaks form.. DO NOT OVER BEAT. Makes 4 cups
FREEZE TEST
I put the whole cheesecake in the freezer WITH the lemon curd and whipped cream on top. Took the cheesecake out of the freezer, sliced a piece and waited to see if freezing the lemon curd and whipped cream effected their integrity. I'm happy to report IT DID NOT! The cheesecake was just as perfect as the day I put it into the freezer.
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THANKS FOR VISITING♥
I made this today for my Easter Dinner which it looks great. I have always been afraid of making the lemon curd but it was very easy with your recipe and directions. I did use the lemon oreos for the crust which was very easy to do.
I appreciate the recipes you always furnish me. My favorite is your Brown Sugar Pound cake. It is on od our favorites.
Keeping my eye on your recipes for more good recipes to make memories for my family and friends.
Easter Blessings to you and your family
Oh….You’re so sweet Sherry. Happy Easter to you and your Family. I’m so glad you like the recipes.💗