Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Lemon Cheesecake (Cheesecake Factory)

A rich lemon cheesecake with a graham cracker crust and ribbons of lemon curd swirled throughout the creamy filling. After chilling, the cheesecake is finished with freshly whipped cream and delicate shavings of white chocolate.

Lemon Cheesecake

Servings: About 12
Prep Time: About 30 minutes, plus cooling and chilling
Cook Time: 1 hour 15–20 minutes

Ingredients:

Graham Cracker Crust:

  • 2 cups crushed graham crackers
  • 2 tablespoons granulated sugar
  • 5 tablespoons butter, melted

Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons lemon juice
  • 1½ teaspoons lemon extract
  • ½ cup whipping cream
  • 1 (11¼-ounce) jar lemon curd, such as Robertson’s

Topping:

  • 1 cup whipping cream
  • Shaved white chocolate

Instructions:

  1. Preheat the oven to 325°F.
  2. Combine the graham cracker crumbs, 2 tablespoons sugar and melted butter.
  3. Press the mixture firmly over the bottom and partway up the sides of a 9½-inch springform pan.
  4. Wrap the outside bottom of the pan with a double layer of aluminum foil and set aside.
  5. In the bowl of an electric mixer, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
  6. Add the eggs one at a time, beating after each addition.
  7. Add the lemon juice, lemon extract and ½ cup whipping cream. Beat at medium speed for 5 minutes.
  8. Pour half of the cream cheese mixture into the prepared crust.
  9. Drop half of the lemon curd by teaspoonfuls over the filling.
  10. Add the remaining cream cheese mixture, then drop the remaining lemon curd over the top.
  11. Using a table knife, gently swirl through the filling to create a marbled effect.
  12. Bake at 325°F for 1 hour 15–20 minutes.
  13. Cool the cheesecake to room temperature, then refrigerate until thoroughly chilled.
  14. Whip the remaining 1 cup whipping cream and spread it over the chilled cheesecake.
  15. Finish with shaved white chocolate.

Denver High-Altitude Adjustments (5,280 feet):

  • Cheesecake generally needs much less adjustment than a conventional cake, so I would keep this one conservative.
  • Keep the oven at 325°F rather than increasing the temperature.
  • Keep the ingredient quantities unchanged.
  • Begin checking at about 65–70 minutes. The outer portion should look set while the center still has a slight wobble when the pan is gently moved.
  • Avoid baking until the center is completely firm; overbaking is more likely to cause cracking and a dry texture.
  • Cool gradually before refrigerating.

Tip: For the cleanest slices, refrigerate the cheesecake for at least several hours, preferably overnight. Dip a thin knife in hot water and wipe it clean between slices.

Source: Cheesecake Factory Recipe, as attributed in the original recipe.