Lemon Cheesecake with Lemon Curd Recipe
If you love a dessert that’s bursting with bright, zesty flavors yet smooth and creamy to the last bite, you’ve got to try this Lemon Cheesecake with Lemon Curd Recipe. It’s the perfect balance of tart lemon and rich cream cheese goodness all wrapped up in a crunchy graham cracker crust. Whether you’re celebrating a special occasion or just craving something fresh and indulgent, this cheesecake delivers a show-stopping dessert that’s surprisingly easy to make.
Ingredients You’ll Need
Every ingredient in this Lemon Cheesecake with Lemon Curd Recipe plays a vital role in delivering that luscious texture and vibrant flavor. From the buttery crust to the silky filling and the tangy lemon curd, each component is simple but essential to create a dessert that’s both elegant and approachable.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy, sweet base with a toasty depth.
- 1/4 cup sugar (for crust): Adds just the right touch of sweetness to balance the tangy lemon.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs into a firm, golden shell.
- 3 (8 oz) packages cream cheese, softened: The creamy, dreamy foundation for the cheesecake filling.
- 1 cup sugar (for filling): Sweetens the filling delicately without overpowering the lemon.
- 3 large eggs: Help to set the filling with a smooth, custard-like texture.
- 1/4 cup sour cream: Adds moisture and a subtle tang to enhance creaminess.
- 1/4 cup lemon juice (for filling): Infuses the cheesecake with fresh citrus brightness.
- 1 tablespoon lemon zest (for filling): Gives an aromatic punch that elevates the lemon flavor.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with a warm, sweet note.
- 1/2 cup fresh lemon juice (for curd): Delivers the main tangy kick in the luscious lemon curd topping.
- 1 tablespoon lemon zest (for curd): Intensifies the lemon aroma in the curd.
- 1/2 cup sugar (for curd): Balances the tartness for a silky, sweet finish.
- 2 large eggs (for curd): Creates a rich, velvety texture for the curd.
- 1/4 cup unsalted butter, cubed (for curd): Enriches the curd and gives it smoothness.
How to Make Lemon Cheesecake with Lemon Curd Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Combine the graham cracker crumbs, sugar, and melted butter, then press this mixture evenly into the bottom of the pan. Bake for about 10 minutes until it’s golden and fragrant. This crunchy base will perfectly support the creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until perfectly smooth. Gradually add the sugar and continue to beat to avoid lumps. Next, add eggs one at a time, ensuring each is fully incorporated before the next. Stir in sour cream, lemon juice, lemon zest, and vanilla extract for that irresistible citrus burst mixed with comforting vanilla warmth. Pour this velvety batter over the cooled crust.
Step 3: Bake the Cheesecake
Pop the pan into the preheated oven and bake for 55 to 60 minutes. You want the edges to be set but the center to have a gentle wobble—this keeps it creamy and luscious. Once done, turn off the oven, crack the door, and let the cheesecake cool inside for one hour to prevent cracking.
Step 4: Chill the Cheesecake
After cooling, place the cheesecake in the refrigerator for at least 4 hours, or ideally overnight. This chilling time is critical because it allows the filling to firm up and the flavors to deepen, making each bite pure bliss.
Step 5: Prepare the Lemon Curd
While the cheesecake chills, make the lemon curd. In a saucepan set over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs until combined. Stir constantly until the mixture thickens to a custard-like consistency. Remove from heat and whisk in the cubed butter until glossy and smooth. Let it cool to room temperature—it will become a luscious spreading sauce for the cheesecake.
Step 6: Assemble and Serve
Once the cheesecake is chilled, spread the silky lemon curd evenly over the top. The combination of the creamy cheesecake and tangy curd is simply heavenly.
How to Serve Lemon Cheesecake with Lemon Curd Recipe
Garnishes
To make this dessert even more inviting, decorate with a few fresh lemon slices or candied lemon peel. A sprinkle of finely chopped fresh mint or a dusting of powdered sugar adds an elegant touch and a hint of color contrast that’s impossible to resist.
Side Dishes
This bright cheesecake pairs wonderfully with a light fruit salad featuring berries or kiwi for extra freshness. A dollop of whipped cream or a scoop of vanilla bean ice cream also complements the tangy lemon curd beautifully.
Creative Ways to Present
For a party or special gathering, serve slices on pretty dessert plates, each topped with edible flowers or a drizzle of raspberry coulis. Individual portions in clear glasses layered with graham cracker crumbs and curd make a fun and elegant twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cheesecake with Lemon Curd Recipe tightly covered in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it easy to enjoy this treat whenever a lemon craving strikes.
Freezing
You can freeze the cheesecake before adding the lemon curd topping to preserve texture. Wrap securely in plastic wrap and foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge and then spread the fresh lemon curd on top.
Reheating
Cheesecake is best enjoyed chilled, so reheating is not recommended. Instead, let it come to room temperature for about 20 minutes before serving to bring out the flavors and soften the texture just a bit.
FAQs
Can I use store-bought lemon curd for this recipe?
Absolutely! While homemade lemon curd adds a fresh, vibrant zing, store-bought lemon curd can be a great shortcut without sacrificing much on flavor.
Is it necessary to use a springform pan?
Yes, using a springform pan makes it easier to remove the cheesecake without damaging the crust or filling, ensuring a perfect presentation.
Can I substitute sour cream with something else?
You can use Greek yogurt as a substitute; it adds a similar creamy tang while slightly reducing fat content.
How do I prevent cracks on my cheesecake?
Cooling the cheesecake slowly in the oven with the door slightly open helps prevent cracks by avoiding sudden temperature changes that cause the filling to shrink too fast.
Can I make this cheesecake gluten-free?
Yes! Just swap the graham cracker crumbs for gluten-free cookie crumbs or crushed nuts to keep the crust crisp and delicious.
Final Thoughts
There is something truly special about the vibrant tang of lemon paired with the rich, smooth texture of cheesecake. This Lemon Cheesecake with Lemon Curd Recipe is a beloved treat that’s sure to brighten your dessert table and make any occasion memorable. I hope you enjoy making and sharing it as much as I love indulging in every luscious slice!
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Lemon Cheesecake with Lemon Curd Recipe
- Total Time: 5 hours 30 minutes
- Yield: 10 servings 1x
Description
This creamy Lemon Cheesecake topped with tangy homemade lemon curd offers a perfect balance of rich and refreshing flavors. The buttery graham cracker crust supports a smooth lemon-infused cream cheese filling, baked to silky perfection and chilled before being crowned with vibrant lemon curd for an irresistible dessert that serves 10.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup unsalted butter, cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and grease or line a 9-inch springform pan to ensure easy cheesecake removal.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the springform pan. Bake the crust for 10 minutes to set and lightly brown, then remove from oven to cool.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully incorporated and smooth.
- Bake the Cheesecake: Pour the filling over the cooled crust in the pan. Bake for 55 to 60 minutes or until the center is mostly set but slightly jiggly. Turn off the oven and leave the cheesecake inside to cool for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set thoroughly.
- Prepare the Lemon Curd: In a small saucepan over medium heat, whisk fresh lemon juice, lemon zest, sugar, and eggs continuously to prevent curdling. Cook the mixture until it thickens enough to coat the back of a spoon. Remove from heat and stir in cubed butter until melted and smooth. Allow the curd to cool completely before using.
- Assemble and Serve: Spread the cooled lemon curd evenly over the chilled cheesecake. Garnish with additional lemon zest or fresh lemon slices if desired. Slice and serve chilled.
Notes
- Use room temperature eggs and cream cheese for a smoother filling.
- To avoid cracks, cool the cheesecake slowly in the oven before chilling.
- Lemon curd can be made a day ahead and stored in the refrigerator.
- This cheesecake is best served chilled and consumed within 3-4 days.
- For an extra tart flavor, increase lemon zest in filling and curd slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
