Why did my cheesecake crack and how can I prevent it?

Cracks usually happen from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Use the water bath method as directed, mix just until ingredients are incorporated, and allow the cheesecake to cool slowly in the turned-off oven to prevent cracks.

Can I make this recipe without a springform pan?

While a springform pan is ideal, you can use a deep 9-inch pie plate instead. You won't be able to remove the sides, but the cheesecake will still taste delicious. Line the pie plate with parchment paper with extra hanging over the sides to help lift it out after chilling.

My lemon curd is too thick to spread. What should I do?

If your lemon curd is too firm to spread evenly, warm it in the microwave in 20-second intervals, stirring between each interval until it reaches a spreadable consistency. Be careful not to make it too warm or it will melt the top of your cheesecake.

How do I know when my cheesecake is properly baked?

A properly baked cheesecake will still have a slight jiggle in the center (about a 2-3 inch circle in the middle), but the edges should be set. The cheesecake will continue to set as it cools. If it's completely firm in the center while baking, it's likely overbaked.

Luscious Lemon Cheesecake Recipe

Name: Luscious Lemon Cheesecake Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 10 h 45 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 32 ounces (4 x 8-ounce packages) cream cheese, softened; 1 cup granulated sugar; 4 large eggs; 1 cup sour cream; 2 teaspoons vanilla extract; 4 tablespoons fresh-squeezed lemon juice; 1 tablespoon lemon zest; 10 ounces lemon curd; Whipped cream, for serving

Description

A luscious and creamy lemon cheesecake with a graham cracker crust, topped with bright and tangy lemon curd. This dessert is a perfect balance of sweet and tart, making it an irresistible treat for any occasion.

Ingredients

Units Scale

For the crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

32 ounces (4 x 8-ounce packages) cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
4 tablespoons fresh-squeezed lemon juice
1 tablespoon lemon zest
10 ounces lemon curd
Whipped cream, for serving

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Instructions

Prepare the crust
Preheat the oven to 325°F (163°C). In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the crust in the refrigerator while preparing the filling.
Mix the cream cheese filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps. Gradually add in the granulated sugar, stopping to scrape down the sides of the bowl to ensure everything is evenly mixed.
Incorporate the eggs
Add the eggs one at a time, mixing on low speed and ensuring that each egg is fully incorporated before moving on to the next.
Add the additional wet ingredients
Mix in the sour cream, vanilla extract, fresh lemon juice, and lemon zest until fully incorporated. Scrape down the sides of the bowl and mix for an additional 5 seconds.
Prepare the water bath
Wrap the exterior of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Pour the prepared cheesecake filling into the crust and smooth out the top.
Bake the cheesecake
Place the foil-wrapped springform pan into a large roasting pan. Fill the roasting pan with hot tap water until it reaches halfway up the sides of the springform pan. Reduce the oven temperature to 300°F (149°C) and bake the cheesecake for 1 hour and 30 minutes. Turn off the oven and allow the cheesecake to sit inside for an additional hour. The center should be slightly jiggly.
Cool and chill
Remove the cheesecake from the oven and out of the water bath. Let it cool to room temperature on the counter. Cover it with plastic wrap and refrigerate for at least 8 hours or overnight.
Top with lemon curd and serve
Once fully chilled, remove the outer ring of the springform pan. Spread the lemon curd over the top of the cheesecake; if the lemon curd is too thick, gently microwave it in 20-second intervals until spreadable. Garnish with whipped cream and serve.

Notes

A water bath ensures the cheesecake bakes evenly and prevents cracks. Ensure your springform pan is tightly wrapped in foil to avoid water seepage.
Allow the cheesecake to fully cool at room temperature before refrigerating to prevent cracking and condensation.
This cheesecake can be frozen—wrap tightly in plastic wrap and store in an airtight container for up to 3 months.
Bottled lemon juice can be used in place of fresh lemon juice if necessary.
Do not forget to reduce the oven temperature before baking the cheesecake.

Nutrition

Serving Size: 1 slice
Calories: 520kcal
Sugar: 24g
Sodium: 350mg
Fat: 37g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 37g
Fiber: 1g
Protein: 7g
Cholesterol: 155mg