Lorena's Kitchen

Lemon Sunshine Reverie Cheesecake

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cookwithwein

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Indulge in the tender embrace of this luscious Lemon Cheesecake, a timeless dessert where elegance meets heartfelt country charm. Creamy, velvety cheesecake sits atop a buttery graham cracker crust, kissed by the fresh zest and bright tang of lemon curd that adds just the right touch of romance. This dessert is a perfect celebration of simple, honest ingredients transformed into something truly unforgettable — a sweet finale for cozy gatherings, quiet afternoons, or those moments when you want to savor a taste of sunshine.

Ingredients

Graham Cracker Crust

  • 1½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (71g) unsalted butter, melted

Cheesecake

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon juice
  • 3 large eggs, room temperature

Lemon Curd

  • 4 large egg yolks
  • ⅔ cup (134g) granulated sugar
  • 1 tablespoon lemon zest (about 1 lemon)
  • ⅓ cup (80ml) fresh lemon juice (about 2–3 lemons)
  • ⅛ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened and cut into pieces

Instructions

  1. Prepare the oven and crust: Preheat your oven to 350°F (177°C), positioning the rack in the lower-middle. Using a food processor, pulse the graham crackers into fine crumbs. In a medium bowl, combine crumbs with sugar, then stir in melted butter until the mixture resembles damp sand. Press this firmly into the bottom and up the sides of an ungreased 9 or 10-inch springform pan. Pre-bake the crust for 10 minutes. Remove and place the hot pan on a large piece of foil, wrapping the foil snugly around the pan for the upcoming water bath. Let it cool slightly.
  2. Make the cheesecake filling: Beat the softened cream cheese and sugar on medium-high speed until luxuriously smooth, about 2 minutes. Add sour cream, vanilla, and lemon juice, mixing until fully combined. Lower mixer speed and add eggs one at a time, blending gently after each. Stop mixing as soon as the batter is uniform to prevent cracking.
  3. Set up the water bath: Boil enough water to fill a roasting pan to about 1 inch deep. Place the foil-wrapped springform pan in the roasting pan, then carefully pour the cheesecake batter over the crust, smoothing the top evenly.
  4. Bake: Pour hot water into the roasting pan around the springform. Bake 60–70 minutes, until the center slightly wobbles when gently shaken. If the top browns too quickly, tent with foil halfway through. Turn oven off, crack the door, and let cheesecake sit in the water bath for 1 hour.
  5. Cool and chill: Remove cheesecake from the oven and water bath. Let cool uncovered at room temperature, then refrigerate for at least 4 hours or overnight.
  6. Prepare lemon curd: Using a double boiler over simmering water, whisk together egg yolks, sugar, lemon zest, lemon juice, and salt until blended. Continuously whisk as the mixture thickens to a hollandaise-like texture, about 10–15 minutes. Remove from heat and whisk in butter pieces until silky and smooth. Pour into a container, cover directly with plastic wrap, and let cool completely.
  7. Serve: Once cheesecake and lemon curd are chilled, gently spread the curd atop the cheesecake. Garnish with fresh mint leaves and thin lemon slices for a charming finish.

This Lemon Cheesecake with Silky Lemon Curd is a heartfelt ode to the beauty of simplicity—each bite a delicate balance of creamy richness and bright citrus zest. Whether gracing a rustic kitchen table or a refined gathering, it invites warmth, joy, and a touch of romance to every occasion. Cherish the moments spent sharing this classic treat, knowing it was crafted with love and a nod to timeless tradition.

Serving Suggestions

This cheesecake shines brightest served chilled on its own or paired with a dollop of softly whipped cream. For a truly indulgent experience, add a scoop of vanilla bean ice cream on the side, letting the cold cream melt into the tangy lemon notes. Complement your slice with a light, floral tea or a crisp sparkling wine for a romantic touch.

Nutrition Information (per serving, serves 12)

  • Calories: 460 kcal
  • Fat: 34g
  • Saturated Fat: 20g
  • Cholesterol: 180mg
  • Sodium: 190mg
  • Carbohydrates: 32g
  • Sugars: 25g
  • Protein: 6g

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Hello,

I’m Lorena

Hi there, I’m Lorena — the heart behind Cook With Wein — a proud mama, self-taught baker, and country-souled cook who believes a little butter and a lotta love can fix just about anything.

Ever since I was little, I’ve had a love for food and being in the kitchen. I grew up watching my mama and grandmas cook with heart and hands full of tradition. Between their old-school wisdom and a few happy kitchen accidents of my own, I picked up the basics and never looked back.

Here at Cook With Wein, I focus on real ingredients — the kind your grandma kept in her pantry — because I truly believe food should be your medicine, not just your meal. You’ll find old-fashioned favorites, sweet-from-scratch bakes, and comforting dishes meant to gather folks ’round the table.

I’m no fancy chef — just a gal who pours love into everything from pie crust to pot roast, and believes the best recipes come with a story. So pull up a chair, grab a fork, and let’s cook something that feels like home.

Let’s connect

@cookwith.wein

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