Lemon Cheesecake with Whipped Cream Topping

Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan.

Bake at 350°F (175°C) for 8 minutes. Allow to cool completely.

Make the Cheesecake Filling:

Beat the cream cheese with sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.

Add eggs one at a time, beating just until blended after each addition.

Pour the filling over the cooled crust and smooth the top.

Bake at 325°F (163°C) for about 50-55 minutes or until the center is set.

Let cool in the pan on a wire rack, then refrigerate for at least 4 hours.

Prepare the Lemon Curd:

Whisk together lemon juice, lemon zest, sugar, and eggs in a saucepan over medium heat.

Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in butter until smooth.

Pass through a fine sieve, cover with plastic wrap touching the surface, and chill until cold.

Make the Whipped Cream Topping:

Beat heavy cream with confectioners' sugar and vanilla extract until stiff peaks form.

Assemble the Cheesecake:

Spread the lemon curd over the chilled cheesecake.

Pipe or spoon the whipped cream around the edges of the cheesecake.

Chill and Serve:

Prep Time: 30 minutes | Cooking Time: 1 hour | Chill Time: 5 hours | Total Time: 6 hours 30 minutes

Kcal: 500 kcal per serving | Servings: 12 servings