Lemon Chess Cheesecake - Lei Shishak

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Lemon Chess Cheesecake

4.89 from 17 votes

Lemon Chess Cheesecake

Prep Time30 mins

Cook Time1 hr 30 mins

Refrigerate1 d

Total Time1 d 2 hrs

Course: Brunch, Dessert

Cuisine: American

Keyword: best cheesecake recipe, chess pie

Servings: 8

Calories: 516kcal

Ingredients

Crust

1½ cups graham cracker crumbs
1 tablespoon sugar
3 ounces butter (unsalted), melted

Chess Pie Filling

1 cup sugar
½ tablespoon all-purpose flour
2 large eggs
2 tablespoons butter (unsalted), melted
2 tablespoons milk whole or evaporated
2 tablespoons lemon juice
1 teaspoon lemon zest

Cheesecake Batter

8 ounces cream cheese soft at room temp
½ cup sugar
2 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract

Directions

Make the graham crust:

Preheat oven to 350 degrees. Grease a 9-inch round cake pan and line the bottom with parchment.
Combine graham crumbs and sugar in a small bowl. Mix in the melted butter with your hands.
Press the graham mixture into the bottom and sides of the lined cake pan. The crust should go an inch up the sides. Let the crust chill in refrigerator while you make the filling..

Make the Chess pie filling:

In a large bowl, whisk together the sugar and flour. Add in the remaining ingredients until combined and pour into crust.
Bake for 20 minutes (filling will be slightly puffed - that' s ok!). Place the filling/crust in the freezer to cool for 10 minutes while you make the cheesecake batter.
Reduce oven heat to 325 degrees. Place a water bath in the oven.

Make the cheesecake batter:

In a KitchenAid bowl with the paddle attachment, beat cream cheese until smooth. Mix in the sugar on low/medium speed, followed by the eggs, one at a time. Scrape down bowl. Mix in the sour cream and vanilla.
Remove filling/crust from freezer. Pour the cheesecake batter into the pan.

Bake the cheesecake:

Bake the cheesecake in the water bath for 60 minutes. Remove pan from water bath, and place it in the refrigerator to chill overnight.

Serve the cheesecake:

The next day, run a paring knife around the cheesecake. Flip it out onto a plate and invert it onto a platter for serving.

Nutrition

Serving: 8g | Calories: 516kcal | Carbohydrates: 55g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 169mg | Sodium: 241mg | Potassium: 151mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1054IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg