Lemon Cheesecake
Prep time
Cook time
Total time
All ingredients are to be at room temperature before beginning
Preheat oven to 350° f
Prepare the cookie crust recipe first and press into prepared 8" greased pan with parchment paper liner. Bake 12 minutes at 350°f while you prepare the cheesecake batter.
Serves: 1 - 8" cheesecake
  • Softened Cream Cheese 3- 8ounce packages (678g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 4 (200g)
  • Lemon Extract 1 teaspoon
  • 1 Recipe Lemon Curd
  • * ½ cup for the batter, the rest is reserved for the topping.
  • Crust recipe below
  1. In the bowl of your kitchen aid mixer or with a hand beater, cream the softened cream cheese on low speed and add the sugar.
  2. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  3. Add the ½ cup of lemon curd and mix smooth.
  4. Pour batter onto cooled cookie crust and bake cheesecake in a water bath at 350° f for the first 30 minutes then turn the heat down to 325°for another 30- 40 minutes
  5. Turn off oven and let cheesecake stay in for an additional 15 minutes.
  6. Cool completely and chill overnight before removing from pan.
  7. Spread the remaining lemon curd on top of the cheesecake
  8. Garnish with Lemon Slices
Cheesecakes must be kept refrigerated at all times.

Store for up to 1 week or freeze for up to 2 months wrapped well
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/lemon-cheesecake/