The Best Ever Lemon Cheesecake

 

Ingredients for crust:

1 cup gingersnap cookies

1 cup Nilla wafers

5 TBSP melted unsalted butter

3 TBSP granulated sugar

pinch of salt

Ingredients for cheesecake filling:

1 1/3 cups granulated sugar

zest of 2 lemons

2 TBSP all purpose flour

4 (8 ounce) packages of cream cheese

4 large eggs (room temp)

1/4 cup lemon juice

2 tsp vanilla extract

1 cup sour cream

For the topping:

1 cup lemon curd (today I used an artisanal store bought brand, Bonne Maman)

1/2 of a lemon cut into thin slices

2 TBSP granulated sugar

Whipped topping (optional):

1 pint of heavy whipping cream

4 TBSP powdered sugar

1 tsp vanilla

a few spritzes of lemon juice

Directions: 

1. Start with the crust. Preheat oven to 350. 

2. Line a springform pan with a disk of parchment paper. 

3. Smash or grind up the gingersnap cookies and the Nilla wafers. I like mine a coarse grind so you still have some pieces.

4. Add in the sugar, salt and butter and pulse until mixture resembles wet sand. I didn't use a food processor here you can also do this in a bowl with a heavy spoon after you smashed the cookies with a rolling pin. 

5. Transfer the crust mixture to the springform pan. Use the bottom of a cup or measuring cup to press it down. Bring the crust up the sides about 1 inch. 

6. Bake crust for 8-10 minutes or until golden brown and fragrant. 

7. Let the crust cool. 

Now on to the filling. Preheat oven to 325. (make sure you have at least 2 hours at the house before you start :) ) 

8. Wrap the pan in heavy duty aluminum foil and make sure it's sealed the best you can. Place it in a large roasting pan. 

9. In a bowl, combine 1/3 cup sugar and all the lemon zest. Whisk and press to break down the lemon zest a little and create a crumbly mixture with the sugar. 

10. Then add remaining sugar to that bowl along with flour. Set aside. 

11. To a stand mixer with paddle attachment, add the cream cheese and beat until light and smooth on medium speed. 

12. Scrape down the sides. With the speed on medium low, add in the lemon zest/sugar mixture. 

13. With speed on medium, add one egg at a time. Scrape down the sides of the bowl again. 

14. Add in lemon juice, vanilla and sour cream and beat until just combined. Scrape down the sides of the bowl, beat again for 5 more seconds and done. 

15. Pour the batter into the pan. Place it in a 325 degree oven. When the pan is in the oven, add hot top water to the roasting pan carefully as to not splash on the cheesecake. Fill just about 1/2 way up the cheesecake pan. 

16. Carefully close the oven. Bake for 90-100 minutes at 325. 

17. When cheesecake is puffed up a bit and the top is solid and dry, turn off the oven and crack it open. If your oven door doesn't stay cracked, stick a wooden spoon in the door. Let the cheesecake stay in the oven with the door cracked for 1 hour. 

18. Remove the cheesecake from the oven. Remove it from the water bath and then remove the foil. Place the pan on a cooling rack for at least 2 hours. 

19. Release the springform pan but keep it around the cheesecake. I placed the cake on a large plate and then covered it with plastic wrap. Keeping the springform pan there allowed me to wrap over it without touching the top of the cheesecake.  Place cheesecake in the refrigerator for at least 8 hours.

20. I like to put my lemon curd glaze on hours before serving so that has time to set as well. So remove the springform pan so it's not in your way. Use room temp lemon curd so you can spread it, gently place 1 cup on top of the cheesecake and spread it almost to the edge. 

21. Put the springform pan back around the cake, cover it, put the cake back in the fridge until ready to serve. 

When ready to serve you can prepare the lemon slices and whipped cream. 

22. Slice about 5 thin slices of lemon. Cut the slices in half. Combine them with 2 TBSP sugar and mix. Set aside. 

23. For the whipped cream, add the heavy cream to a stand mixer with whisk attachment. Whisk until small peaks form. 

24. Now add the vanilla and powdered sugar, then the spritz of lemon. Whisk until the desired consistency. 

25. Top the cake with any pattern you like and serve. 

For leftovers, you can cut slices, wrap individual slices in plastic wrap and freeze. When you want a piece just take one out 8 hours before and place it in the fridge and you have a fresh piece of cheesecake ready again! 

Enjoy!