Lemon Drop Cheesecake
This Lemon Drop Cheesecake is as unique as its ingredients. The sugary, tangy burst of lemon drop candy blends beautifully with a light, fluffy cream cheese filling and a buttery graham cracker crust. The secret to this recipe lies in the lemon drop candy—be sure to use original lemon drops and avoid brands containing high fructose corn syrup for the best flavor. How about a Lemon Curd Topping? See bottom of page for recipe.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
3/4 cup crushed lemon drop candy (crush in food processor for best results)
3 large eggs plus 1 egg yolk
1/2 cup sour cream or Greek yogurt
2 tbsp sugar
2 tbsp lemon zest
1 tsp vanilla paste
pinch of Kosher or sea salt
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low speed until just combined.
Mix in sour cream, lemon juice, lemon zest, and vanilla paste until smooth.
Pour the batter over the cooled crust.
Step 3: Bake the Cheesecake
Wrap the outside of the springform pan with aluminum foil and place in a larger baking dish.
Pour hot water into the baking dish, filling about 1 inch deep (this prevents cracking).
Bake for 50–60 minutes, or until the center is just slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours (overnight is best).
💡💡Want to elevate your Lemon Drop Cheesecake? Follow my simple instructions below for a silky, tangy lemon curd topping that will knock this cheesecake out of the park! The bright, citrusy flavor perfectly balances the creamy richness of the cheesecake, making every bite irresistible.
Lemon Curd Topping
Ingredients (Makes about 1 ½ cups)
4 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice (about 2–3 lemons)
1 tbsp lemon zest (finely grated)
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
Pinch of salt
Instructions
Combine Ingredients:
In a medium saucepan, whisk together egg yolks, sugar, lemon juice, lemon zest, and salt until fully combined.
Cook Over Low Heat:
Place the saucepan over low to medium-low heat and cook, whisking constantly.
Continue whisking for 8–10 minutes, or until the mixture thickens to a pudding-like consistency.
Do not let it boil, or the eggs may scramble!
Incorporate the Butter:
Remove from heat and whisk in the butter, one piece at a time, until fully melted and smooth.
Strain & Cool:
For an extra silky texture, strain the lemon curd through a fine-mesh sieve into a clean bowl.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill & Store:
Let the curd cool at room temperature for about 15 minutes, then refrigerate until fully chilled (at least 1 hour) before spreading on cooled cheesecake.
Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
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