Uber Lemony Lemon Cheesecake

If you haven’t figured out by now, I am totally smitten with the lemon!

If lemon isn’t the star of a recipe, it sure is playing backup in almost every recipe I post.

This recipe today started out as a way to create a ‘summer’ cheesecake.  Jim loves a good cheesecake, so I know he’d enjoy one, even in the heat of July.  But how to make it a flavour that sings warm weather?  Lemon, of course!!

Layers of Lemon

Lemon shows up in some way from top to bottom in this recipe.  From lemon zest in the graham cracker crumb crust, to lemon zest in the sugar, to lemon juice and lemon bitters in the batter, and finally topped with lemony whipped cream and uber Lemony Lemon Curd.  See, I covered all the bases!

Easy Press-In Crust

Using graham cracker crumbs is a classic for this cheesecake.  If you need to go gluten free, here is my recipe for gluten free Graham Crackers.  Or you can purchase gf crackers, like these Schar Honeygrams (not sponsored, just really like them in a pinch!)  Adding grated lemon zest to the crumbs in the food processor along with melted butter and brown sugar creates a wonderful base.  Press it into a parchment lined 9 inch springform pan, starting with the sides first.  Once you have evenly distributed the crumbs around the sides, you can use the remainder to spread out on the bottom.  Use a measuring cup to smooth out the crumbs and press the sides gently but firmly. Bake for a few minutes, till fragrant and golden.  Let it cool while you work on the filling.

Lemon Citrus Sugar

Adding citrus zest to any sugar is a great way to intensify the flavour of both.  It’s really quite easy.  Just grate the citrus and add to sugar in a food processor.  Blend till combined well.  The aroma will astound you!

Lemon Bitters

I love adding bitters whenever I can, whether to baking, or even to savoury dishes and drinks.  Think of them as jewelry for cooking!  Treat them like herbs or extracts, adding a tsp or so to whatever you are making, to either add flavour, intensify an existing flavour, or to create a complimentary undertone.  In this case, lemon bitters add their own intensity to the cheesecake batter.  Here is the brand I like, but feel free to use your favourite.

Cream Cheese Tip

If you can source fresh cream cheese from a local cheese monger etc, you will find that your cheesecakes will take on a much smoother finish and more lovely tangy flavour.  I get mine from a local cheesemonger here in Toronto, Scheffler’s Deli.  You will most likely find it in tubs, and the texture is creamier than the bricks of cream cheese in the refrigerated section of your local grocers.

How to Bake a Cheesecake in Summer, no Water Bath!

The reason you really won’t mind baking up this cheesecake even in the heat of July or August, is the fact that, like other cheesecakes on the blog, the oven will be set at quite a low temperature.  Baking it low and slow not only means that there won’t be too much heat in the kitchen, but that the cheesecake won’t go into shock in any way, avoiding the feared and dreaded crack from occurring.  And all of this without the need for a water bath.  I have never had a cheesecake crack using this method.  Trust me!

Once it has cooled in the oven for an hour, you will bring it out and continue cooling on a wire rack.  Because the spring form pan has been lined around the sides with parchment, the cheesecake isn’t adhering to the sides, and thus won’t crack when it pulls away from the sides as it cools.  Once cool, place the entire cake, pan and all, into the fridge.  Ideally till the next day.  Any cheesecake is much better the next day when it is completely cooled through.

How to Top This Lemon Cheesecake

Naturally there is some lemon involved.  Whipping up some heavy cream combined with icing sugar and more lemon zest ensures that the brightness of lemon is there from beginning to end.  And yes, simply the best topper all summer long (or winter if you are in desperate need of summer and decide to bake this cake then!) is my Lemony Lemon Curd.  It doesn’t get any more lemony than this foolproof method for making thick creamy curd.

To make your cheesecake a showstopper, top with fresh berries or cut fruit of some sort.  Before placing them on the cake, dry any cut sides with paper towel to minimize the colour bleeding.  Or use a base of mint leaves.  You may just need to readjust them when slicing the cake.

Final Thoughts

This lemon cheesecake with easily feed 10-12 people.  If you are like us, with only two at home, feel free to reduce the recipe in half and use a 6 inch springform pan.  Or bake the entire cake and freeze half.  Wrap the cheesecake in a double layer of plastic wrap, place it back on the springform base and close the sides around it. Wrap with foil, and freeze for up to one month.  To thaw, place the cheesecake in the fridge overnight to thaw slowly.  This is ideal to help keep the texture intact. However you can thaw on the counter during the day if you suddenly find out you have company coming over.  Topping with whipped cream and curd ensures that any cracking that happens when thawing is covered!