Homemade Baked Lemon Cheesecake From Scratch

How To Make Baked Lemon Cheesecake?

Step 1
Pulse biscuits in a food processor until they form coarse crumbs.

Step 2
Add melted butter and sugar, then pulse until combined.

Step 3
Press the crumb mixture evenly into the bottom and sides of a 20cm springform pan.

Step 4
Bake at 180°C (360°F) for 10 minutes. Let cool completely.

Step 5
Beat cream cheese, sugar, cornstarch, vanilla, sour cream, lemon zest, and lemon juice together until smooth.

Step 6
Add the eggs and egg yolks one at a time and beat until combined.

Step 7
Pour batter over the prepared crust.

Step 8
Place the springform pan in a larger roasting pan. Carefully pour boiling water into the outer pan to create a water bath, avoiding splashing the cheesecake.

Step 9
Bake at 180°C (360°F) for 60 minutes. Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool completely in the oven, then refrigerate for at least 6 hours.

Step 10
For the lemon curd, add the egg yolks, sugar, lemon juice, salt, and lemon zest to a small pot over medium heat. Whisk until thickened.

Step 11
Stir in butter cubes until melted and smooth.

Step 12
Cover with plastic wrap and refrigerate for 1 hour.

Step 13
Spread lemon curd evenly over the cooled cheesecake.

Step 14
Top with whipped cream and lemon slices.

Step 15
Cut into slices and serve.