When you're craving an ultra-creamy lemon cheesecake but don't want the hassle of a long bake time or dealing with a water bath, Chef Eddy's Lemon Cheesecake Pie is the answer. Lemon Cheesecake Pie hits all the tangy flavor profile notes of a traditional lemon cheesecake with a bake time of under an hour. Top this Lemon Cheesecake Pie with your favorite fruit jam or preserves, or if you really want a pucker-worthy Lemon Cheesecake, top it with our Homemade Lemon Curd.
Brush graham cracker crust with 1 beaten egg white and place in oven for 6 minutes. Remove crust from oven and reduce oven temperature to 325°F.
Blend cream cheese, sugar and lemon zest on lowest speed. Alternatively, mix by hand using a spatula until no lumps remain. Scrape bowl well.
Add one egg at a time, waiting for each to be fully incorporated, and scraping bowl and beater/spatula between additions.
Add sour cream, lemon juice, and vanilla and pour batter into graham cracker crust.
Place in oven and bake until center of pie no longer trembles, about 43 minutes. Remove from heat and when cool enough to handle place in refrigerator.
Prior to serving, top with your favorite jam or preserves, or for an extra lemony kick, top with our homemade lemon curd.
