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–+ servings
slice of lemon thyme cheesecake on a white plate
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5 from 1 vote

Fresh Lemon Thyme Cheesecake

This Lemon Thyme Cheesecake pops with lemon flavor and just a hint of savory thyme along with a crunchy graham cracker crust.
Prep Time20 minutes
Cook Time1 hour
Additional Time6 hours
Total Time7 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 455kcal
Author: Erica Schramek

Equipment

Ingredients

Crust

  • 1 sleeve graham crackers
  • 2 tablespoons white granulated sugar
  • 1 tablespoon fresh thyme
  • ⅛ teaspoon kosher salt
  • 5 tablespoons unsalted butter melted

Cheesecake

  • 32 oz cream cheese room temperature
  • 1 cup granulated white sugar
  • 1 ⅓ cup sour cream room temperature
  • 1 tablespoon fresh thyme
  • 1 lemon zest and juice
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 4 large eggs room temperature
US Customary - Metric

Instructions

Crust

  • Move the oven rack to the middle of your oven with no racks above it and preheat your oven to 325°F (165°C).
  • Blend or crush the ingredients until they resemble coarse sand.
  • Stir in the melted 5 tablespoons unsalted butter until it resembles wet sand. Pour the graham cracker mixture into the bottom of a 9-inch springform pan.
  • Press the graham cracker mixture into an even layer using a flat-bottomed glass or measuring cup. Cover the bottom of the pan and about 2 inches up the sides.
  • Bake the graham cracker crust for 10-12 minutes until fragrant and lightly browned.
  • Remove from the oven and allow the crust to cool while you make the filling.

Cheesecake Filling

  • Using a handheld or stand mixer and the paddle attachment, beat the 32 oz cream cheese on low speed until creamy, about 1 ½ minutes, scraping down the sides of the bowl after about 1 minute.
  • Add the 1 cup granulated white sugar and mix on medium-low speed until smooth and creamy about 1 minute.
  • Scrape down the sides of the bowl and add the 1 ⅓ cup sour cream, 1 tablespoon fresh thyme, lemon juice and zest, 1 teaspoon vanilla extract, and ⅛ teaspoon kosher salt. Mix on medium-low speed until smooth and creamy about 1 minute.
  • Scrape down the bowl if there are lumps continue mixing until smooth.
  • Add the 4 large eggs one at a time, beating at low speed after each addition until just blended. When the final egg has been mixed in, turn the mixer off.

Baking

  • Boil at least 4 cups of water. You will need 1 inch of water in your roasting pan for the water bath. I typically use an entire kettle full of hot water.
  • Wrap the bottom of your springform pan with several layers of heavy-duty foil.
  • Pour the cheesecake filling over the cooled crust. Use a rubber spatula to smooth it into an even layer. 
  • Place the filled springform pan in the larger cake or roasting pan.
  • Set the pans on the middle rack in the oven. Carefully pour the boiling water into the larger pan until it is about 1 inch deep. Close the oven door.
  • Bake the cheesecake for 50-55 minutes until the top of the cheesecake looks set but not browned. The cheesecake should wobble slightly when jiggled.
  • Turn the oven OFF and allow the cheesecake to continue baking for 15 minutes.
  • Crack open the oven door about an inch (holding it open with a wooden spoon if needed) and allow the cheesecake to cool slowly for 45 minutes.
  • Remove the cheesecake from the oven and set it on a cooling rack. Remove the foil and run a thin knife around the edge to release the cheesecake from the pan.
  • Allow the cheesecake to cool at room temperature for an hour. Cover the pan with foil and refrigerate for at least four hours or overnight.
  • When you are ready to serve, unlatch the springform pan and remove the sides. Cut the cheesecake into 12 slices. For neater slices wipe the knife clean and dip into warm water between each slice.

Notes

Use room temperature ingredients. They will blend more easily and create a smoother cheesecake.
Once the eggs have been added, do not overmix the cheesecake filling. Overmixing will incorporate too much air causing the cheesecake to deflate and crack as it cools.
Wrap your springform pan with foil. I'd like to believe my springform pans will never leak but I am not willing to risk a soggy cheesecake crust to find out. You can also try this foil-free method for protecting your cheesecake from Cook's Illustrated.
Bake the cheesecake in a water bath. A water bath creates gentle heat which bakes the cheesecake slowly and evenly.
Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
Allow the cheesecake to cool slowly. Going from a hot oven to a cool kitchen could cause the cheesecake to crack.
Storage: Cheesecake needs to be stored in the refrigerator. To refrigerate reattach the spring form ring to the base and cover the top with aluminum foil. Cheesecake can be refrigerated for 5-7 days.
 

Nutrition

Serving: 1 | Calories: 455kcal | Carbohydrates: 25g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 316mg | Potassium: 174mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 1457IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg