If you adore zesty desserts that burst with bright, sunny flavors, you are going to fall head over heels for this Lemon Cheesecake with Lemon Curd Recipe. This luscious cheesecake combines a creamy, tangy filling with a buttery graham cracker crust, all topped with a glossy, homemade lemon curd that adds the perfect balance of sweetness and tartness. Every bite is a celebration of fresh lemons and velvety texture, making it an irresistible treat for any occasion or just because you deserve something delightful today.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to why this Lemon Cheesecake with Lemon Curd Recipe delivers both on flavor and texture. Each component plays a key role, from the buttery crust to the creamy filling and the vibrant lemon curd topping.
- Graham cracker crumbs (1 1/2 cups): Provides a crunchy, slightly sweet base that complements the creamy cheesecake.
- Sugar (1/4 cup + 1 cup + 1/2 cup): Sweetens the crust, filling, and curd perfectly without overpowering the lemon’s zing.
- Unsalted butter, melted (1/2 cup) and cubed (1/4 cup): Adds richness to the crust and smoothness to the lemon curd.
- Cream cheese (3 packages, 8 oz each): The star of the filling, delivering a rich and tangy creaminess.
- Large eggs (3 for filling, 2 for curd): Bind the filling and help create that dense, silky cheesecake texture.
- Sour cream (1/4 cup): Adds moisture and a subtle tang, making the filling extra creamy.
- Lemon juice (1/4 cup for filling, 1/2 cup for curd): Brings fresh citrus brightness that defines this dessert.
- Lemon zest (1 tbsp for filling, 1 tbsp for curd): Intensifies the lemon flavor with aromatic oils from the rind.
- Vanilla extract (1 tsp): Balances the tartness with warm, sweet notes in the filling.
How to Make Lemon Cheesecake with Lemon Curd Recipe
Step 1: Prepare the Oven and Pan
First things first, preheat your oven to 325°F (163°C) and get a 9-inch springform pan ready by lightly greasing it or lining the bottom with parchment paper. This setup ensures your cheesecake will bake evenly and come out smooth and intact.
Step 2: Make and Bake the Crust
Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together until the texture resembles wet sand. Press the mixture firmly into the bottom of your prepared pan. Pop this into the oven and bake for about 10 minutes. The crust will set up nicely and become a toasty, buttery foundation for your cheesecake.
Step 3: Whip Up the Cheesecake Filling
Grab a stand mixer or hand mixer and beat your softened cream cheese with 1 cup sugar until it’s perfectly smooth and fluffy. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, fold in the sour cream, 1/4 cup lemon juice, lemon zest, and vanilla extract. Pour this creamy batter over your cooled crust and smooth the top evenly.
Step 4: Bake and Chill the Cheesecake
Bake your cheesecake for 55 to 60 minutes. You’ll notice the edges will set while the center might still jiggle slightly – that’s perfect! Turn off the oven, leave the door cracked, and let it cool inside for about an hour. After that, cover and chill the cheesecake in the fridge for at least 4 hours or overnight to fully set and develop its flavor.
Step 5: Make the Lemon Curd
While your cheesecake chills, it’s time to create that luscious lemon curd. In a saucepan over medium heat, whisk together 1/2 cup fresh lemon juice, sugar, lemon zest, the 2 eggs, and cubed butter. Stir constantly until the mixture thickens, becomes glossy, and coats the back of a spoon. Remove from heat and let cool completely so it sets beautifully on your dessert.
Step 6: Assemble and Garnish
Once chilled, spread the cooled lemon curd evenly over the top of your cheesecake. This layer adds a burst of fresh lemon flavor and shine that makes this cake truly special. You’re now ready to impress anyone lucky enough to share this dessert!
How to Serve Lemon Cheesecake with Lemon Curd Recipe
Garnishes
Fresh lemon slices, a sprinkle of lemon zest, or a few fresh mint leaves make for lovely, simple garnishes that complement the colors and flavors. If you want an extra touch, a dusting of powdered sugar adds a delicate sweetness and a beautiful finish.
Side Dishes
Pairing your Lemon Cheesecake with a light fruit salad, fresh berries, or even a dollop of whipped cream keeps the plate balanced and refreshing. These sides won’t overshadow the bright lemon flavors but rather enhance the overall dessert experience.
Creative Ways to Present
Consider serving individual slices with a small spoonful of lemon curd on the side or layering mini lemon cheesecakes in glasses for a charming twist. You can also drizzle extra curd over each slice just before serving for a glossy, professional look.
Make Ahead and Storage
Storing Leftovers
After you enjoy this amazing Lemon Cheesecake with Lemon Curd Recipe, store any leftovers in an airtight container in the refrigerator. This will keep the cheesecake fresh and creamy for up to 4 days, allowing you to savor every last bite.
Freezing
You can freeze the cheesecake without the lemon curd topping wrapped tightly in plastic wrap and foil to prevent freezer burn. Properly stored, it lasts up to 2 months. Thaw in the refrigerator overnight before adding fresh lemon curd and serving.
Reheating
This dessert is best served chilled, so reheating isn’t usually necessary. If you prefer a slightly softer texture, let slices sit at room temperature for 15 to 20 minutes before enjoying.
FAQs
Can I use bottled lemon juice instead of fresh lemon juice?
For the best bright, fresh flavor, I highly recommend fresh lemon juice. Bottled lemon juice can work in a pinch, but it won’t offer the same vibrant zing that makes this Lemon Cheesecake with Lemon Curd Recipe so special.
What if I don’t have a springform pan?
A springform pan is ideal because it allows for easy removal of the cheesecake without damaging its edges. If you don’t have one, you can use a regular cake pan lined with parchment, but be very gentle when removing the cheesecake.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still slightly jiggles when you gently shake the pan. It will firm up fully as it cools and chills in the refrigerator.
Can I make the lemon curd ahead of time?
Absolutely! Lemon curd can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature before spreading on the cheesecake for the best texture.
Is this recipe suitable for a gluten-free diet?
To make this Lemon Cheesecake with Lemon Curd Recipe gluten-free, swap the graham cracker crumbs for a gluten-free alternative made from nuts or gluten-free cookies. The rest of the ingredients are naturally gluten-free.
Final Thoughts
This Lemon Cheesecake with Lemon Curd Recipe is one of those desserts that feels like a warm hug with a bright twist of lemon. It’s creamy, tangy, and sweet all at once, perfect for celebrations or anytime you want to treat yourself and your loved ones. Give it a go—you’ll be thrilled with the zingy freshness and smooth indulgence in every bite!
Print
Lemon Cheesecake with Lemon Curd Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious and creamy Lemon Cheesecake topped with homemade tangy Lemon Curd, perfect for a refreshing dessert that balances sweet and citrus flavors with a buttery graham cracker crust.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
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
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 and Prepare Pan: Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing or lining it to ensure easy removal of the cheesecake later.
- Make and Bake Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add sugar, eggs, sour cream, lemon juice, lemon zest, and vanilla extract. Beat the mixture until fully combined and creamy. Pour this filling over the cooled crust evenly.
- Bake Cheesecake: Place the cheesecake in the preheated oven and bake for 55-60 minutes until the edges are set but the center still slightly jiggles. Then turn off the oven and leave the cheesecake inside to cool gradually for 1 hour to prevent cracking.
- Chill Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
- Prepare Lemon Curd: In a saucepan over medium heat, whisk together fresh lemon juice, lemon zest, sugar, and eggs. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the cubed butter until smooth.
- Cool and Spread Curd: Allow the lemon curd to cool to room temperature, then spread evenly over the chilled cheesecake surface. Garnish as desired before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecake to avoid cracking; it should still have a slight wobble in the center.
- The lemon curd can be made ahead and refrigerated; bring to room temperature before spreading.
- Use a water bath if you want an even creamier texture and to prevent cracking.
- For easier removal, run a knife around the pan edges after baking and before releasing the springform.
