Lemon Cheesecake Without a Water Bath
In short: A smooth, tangy baked cheesecake flavored with fresh lemon zest and juice, on a buttery biscuit crust. Baked low and slow with no water bath. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 8 h
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 435 kcal
Fresh zest and juice give this cheesecake a clean, sharp lemon flavor that cuts through the cream. The zest is rubbed into the sugar first, so the oils spread through every bite, and a spoonful of sour cream keeps the texture light. The oven runs low and there is no water bath, so there is no foil to wrap and no risk of a soggy crust. Slow baking and a long rest do the rest of the work.
Instructions
- Heat the oven to 150°C (300°F). Lightly grease a 23 cm (9 inch) springform pan and line the base with parchment paper.
- Mix the crumbs and melted butter until they look like wet sand. Press firmly over the base and 2 cm (3/4 inch) up the sides. Bake for 10 minutes, then cool.
- Rub the lemon zest into the sugar with your fingertips for about a minute, until the sugar looks damp and smells strongly of lemon.
- Beat the cream cheese with the lemon sugar on low speed for 2 minutes, scraping the bowl, until smooth. Beat in the eggs one at a time, then the sour cream, lemon juice, cornstarch, vanilla and salt, mixing on low just until blended.
- Pour the filling into the crust and smooth the top. Bake for 55 to 65 minutes, until the edge is set and the center 6 cm (2 1/2 inches) wobbles like set pudding when you nudge the pan.
- Turn off the oven, prop the door open with a wooden spoon and leave the cheesecake inside for 1 hour.
- Cool on a rack until it reaches room temperature, about 1 hour. Run a thin knife around the edge, cover loosely and chill for at least 6 hours, or overnight.
- Release the pan side. Slice with a hot, dry knife, wiping the blade after each cut.
Tips
- Mix in the lemon juice gently and stop as soon as the batter looks smooth, because extra beating adds air that can make the top puff and crack.
- Look for a wobble in the center, not a firm top. The cheesecake finishes setting as it cools, and a firm middle in the oven means a dry, cracked result.
Questions and answers
Can I use bottled lemon juice?
Fresh juice tastes brighter, but bottled works if you need it. The zest gives most of the lemon flavor, so do not skip it.
Why is there no water bath?
A low oven and a slow cool-down give the same gentle heat without the foil and water. The texture is slightly firmer than with a water bath, and the crust stays crisp.
How long does it keep?
Covered, it keeps for 5 days in the refrigerator. Freeze slices for up to 2 months and thaw them overnight in the refrigerator.
How long does it take to make Lemon Cheesecake Without a Water Bath?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Lemon Cheesecake Without a Water Bath?
About 435 kcal per serving, with 6 g of protein, 31 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 435 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 31 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 23 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
