Lemon Cheesecake


Lemon Cheesecake

This classic lemony cheesecake with a graham cracker crust is only made better by the addition of a fresh strawberry compote.

Ingredients for
Lemon Cheesecake

  • - 2 cups graham cracker crumbs
  • - 1/4 cup dark brown sugar
  • - 6 tablespoons butter
  • - 2 teaspoons plus 1/3 cup fresh
  • - lemon juice
  • - 32 ounces cream cheese, softened
  • - 1 3/4 cups granulated sugar
  • - 1 cup sour cream
  • - 1/2 cup heavy cream
  • - 2 tablespoons grated lemon zest
  • - 1 teaspoon lemon extract
  • - 1 teaspoon vanilla extract
  • - 4 eggs

Directions for
Lemon Cheesecake

  • Combine the graham cracker crumbs and brown sugar in a medium-size bowl. In a small saucepan, heat the butter until it begins to bubble. Swirl the saucepan until the butter begins to brown and give off a nutty aroma. When the butter has browned,remove it from the heat and add 2 teaspoons lemon juice (the butter will spatter).
  • Add the browned butter to the graham cracker mixture and combine until the crumbs are evenly moistened. Press the crust into the bottom and 2 inches up the sides of a 9-inch springform pan.
  • Place the crust in the freezer for 20 minutes and heat the oven to 350 degrees.Bake for about 10 minutes, until the crust is set.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese and granulated sugar together for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl once or twice during the mixing process.
  • Add the sour cream, heavy cream, lemon zest, lemon extract, vanilla extract, and 1/3 cup lemon juice, scraping the bowl once or twice during the process. Add the eggs one at a time and mix until batter is smooth.
  • Pour the filling into the crust and place the springform pan on a baking sheet. Bake in the center of the oven for about 1 hour, until puffy and very light golden brown. Remove from the oven and let cool to room temperature, then refrigerate,covered, overnight. Serve with a strawberry compote.