Lemon Cheesecake

Introduction

This creamy lemon cheesecake is the perfect balance of rich, tangy, and sweet. You get a bright citrus flavor from fresh lemon zest and juice, all resting on a unique crust that combines classic graham cracker with nutty almond flour. It’s an impressive dessert that’s surprisingly straightforward to make for any occasion.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 65 minutes

Total Time: 1 hour 25 minutes (plus chilling time)

Servings: 10

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup Bob’s Red Mill® Super-Fine Natural Almond Flour
• 3 tablespoons sugar
• 6 tablespoons butter (melted)
• 1 cup granulated sugar
• Zest of 2 lemons
• 32 ounces cream cheese (room temperature (4 [8-ounce] packages))
• 4 large eggs (room temperature)
• 2 teaspoons pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ¼ cup freshly squeezed lemon juice
• ⅓ cup heavy cream
• 1 cup lemon curd
• whipped cream (optional)
• lemon slices (optional)

Instructions

1. Preheat your oven to 325°F (163°C). Wrap the outside bottom and sides of a 9-inch springform pan with a large piece of heavy-duty aluminum foil to prevent water leakage.
2. Make the crust: In a medium bowl, mix the graham cracker crumbs, Bob’s Red Mill® Super-Fine Natural Almond Flour, 3 tablespoons of sugar, and the melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly. Reduce oven temperature to 300°F (150°C).
4. Prepare the filling: In a large bowl, combine the 1 cup of granulated sugar and the lemon zest. Use your fingers to rub them together until fragrant and the sugar looks slightly damp.
5. Add the room-temperature cream cheese to the lemon sugar. Using an electric mixer on medium-low speed, beat until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl as needed.
6. With the mixer on low, add the eggs one at a time, beating just until each is incorporated before adding the next. Scrape the bowl after each addition.
7. Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor), freshly squeezed lemon juice, and heavy cream just until the batter is smooth and uniform. Be careful not to overmix.
8. Pour the filling over the prepared crust. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan to create a water bath.
9. Bake at 300°F for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
10. Remove the cheesecake from the water bath and foil. Run a thin knife around the edge of the pan to loosen it. Let it cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight.
11. Before serving, carefully spread the 1 cup of lemon curd evenly over the top of the chilled cheesecake. Release the springform pan sides.
12. Slice and serve. Garnish individual slices with optional whipped cream and lemon slices if desired.

Variations

• Layered Look: Instead of spreading the lemon curd over the entire top, spoon dollops over each slice just before serving for a rustic, two-tone presentation.
• Mini Cheesecakes: Divide the crust and batter among lined muffin tins. Bake for 18-22 minutes, then top each mini cheesecake with a spoonful of lemon curd.
• Graham Cracker Crust Only: For a more traditional base, omit the almond flour and use a total of 2 cups of graham cracker crumbs for the crust.
• Citrus Twist: Add a teaspoon of lime or orange zest along with the lemon zest for a more complex citrus flavor profile.

Tips for Success

• Room Temperature is Key: Ensuring your cream cheese and eggs are truly at room temperature prevents a lumpy batter and helps achieve the creamiest texture.
• Don’t Overmix: Once the eggs are added, mix on low speed and only until just combined. Overbeating incorporates too much air, which can cause the cheesecake to crack.
• Prevent Cracks: The water bath and the slow cooling in the oven are your best defenses against a cracked top. Don’t skip these steps.
• Clean Slices: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake, covered, in the refrigerator for up to 5 days. For longer storage, you can freeze it (without the lemon curd topping) for up to 2 months. Thaw overnight in the refrigerator before adding the curd and serving. Cheesecake is best served cold and does not require reheating.

FAQ

Can I make this without a water bath?

While not recommended (the water bath ensures even, gentle baking and prevents cracks), you can try placing a pan of hot water on the rack below the cheesecake. The results may be less consistent.

My cream cheese is still a bit cold. What should I do?

Cut the blocks into smaller chunks and let them sit on the counter. You can also microwave them on a very low power setting for 5-10 seconds at a time until slightly softened, but be careful not to melt them.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the brightest flavor. Bottled juice often has preservatives and lacks the fresh, vibrant taste of the real thing.

Do I have to use the almond flour in the crust?

Yes, for this specific recipe, it’s a key ingredient that adds flavor and texture. Substituting it will change the final product.

Why did my cheesecake crack?

Common causes include overmixing the batter (adding too much air), oven temperature being too high, or cooling the cheesecake too quickly. The water bath and slow cool-down help prevent this.

Can I make the cheesecake ahead of time?

Absolutely. In fact, it’s better to make it at least one day ahead. This allows the flavors to develop fully and ensures the cheesecake is perfectly set and easy to slice.