Lemon Curd Cheesecake
This lemon curd cheesecake recipe has a simple homemade lemon curd in the cheesecake and spread on top. It’s topped with a light and sweet whipped cream frosting and is set in a classic graham cracker crust.
Listen, there’s lemon cheesecake, and then there’s *lemon curd* cheesecake, and oh my gosh, you guys, the lemon curd makes all the difference here.
This cheesecake is rich, decadent, and bursting with lemon flavor. While you can certainly purchase a jar of lemon curd instead of making it, I promise the homemade lemon curd is so easy to make and is perfectly sweet.
I’ve been loving baking lemon desserts- these sourdough lemon poppyseed cupcakes are so good, and I’m loving these lemon lavender scones– but this cheesecake is lovely for special events like Easter, Mother’s Day, bridal showers, or other gatherings.
I feel like it is the perfect spring or summer dessert. I’ll walk you through all the steps below, but if you’re looking to get rave reviews, you’ve got to make this delightful cheesecake recipe!
Ingredients
Step-By-Step Instructions
Make the Lemon Curd
Start by whisking together the sugar, melted butter, and beaten eggs in a saucepan over low heat. Once combined, stir in the lemon juice and continue whisking constantly for about 5–7 minutes, until the mixture thickens enough to coat the back of a spoon.
If you notice any small bits of cooked egg, strain the curd through a fine mesh sieve for a silky-smooth texture. Transfer it to a jar or bowl, cover, and let it cool completely before using. If making ahead, store the lemon curd in an airtight container in the fridge until you’re ready to use it.
Step 1: Prepare the Graham Cracker Crust
Line a 9-inch springform pan with parchment paper and preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of your prepared pan to create an even crust.
Bake for 10 minutes, then remove it from the oven and let it cool slightly. Reduce the oven temperature to 325°F (163°C) for the cheesecake.
Step 2: Zest a lemon and combine with granulated sugar (optional)
This step is optional but highly recommended! If you have an extra lemon, zest it and mix it in with the granulated sugar before adding it to the cheesecake filling. This provides such a depth of lemon flavor throughout the cheesecake!
Steps 3 & 4: Make the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese on medium speed until it’s smooth and creamy. Add the sugar and continue mixing until fully combined.
Mix in the sour cream and vanilla extract, then add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can affect the cheesecake’s texture.
Gently fold in ¾ cup of lemon curd until just combined—this adds a bright, tangy flavor to the filling! Set aside the remaining ¾ cup of lemon curd for topping the cheesecake after it chills.
Steps 5 & 6: Bake the Cheesecake in a Water Bath
To prevent cracks, wrap the bottom of your springform pan with two layers of aluminum foil—this keeps water from seeping in.
Pour the cheesecake batter over the prepared crust and smooth out the top. Place the springform pan inside a large roasting pan and carefully pour about 1 inch of hot water into the roasting pan to create a water bath.
Bake at 325°F (163°C) for 65–75 minutes. The cheesecake is ready when the edges look set and slightly pull away from the pan, but the center should still have a slight wobble when you gently shake it.
Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour to prevent sudden temperature changes that can cause cracks.
Step 7: Cool & Chill
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4–5 hours, or overnight for the best texture.
Step 8: Add the Lemon Curd & Whipped Cream
Once the cheesecake is fully chilled, spread the remaining ¾ cup of lemon curd evenly over the top.
For the whipped cream, beat cold heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl until stiff peaks form. Pipe or spread the whipped cream over the cheesecake just before serving.
Tips for Making This Lemon Curd Cheesecake the BEST!
- Use room temperature ingredients. The cream cheese, the sour cream, the eggs, the lemon curd–all of it should be room temperature. This assists in creating an ultra-creamy cheesecake instead of one with lumps.
- Avoid cracks in the cheesecake. The key to avoiding cracks in the cheesecake is to allow the cheesecake to verrrrrrrry slowly cool down. Do not abruptly take the cheesecake out of the oven once it’s done baking. Turn off the oven and let it sit with the oven door ajar for an hour before transferring it to the counter. Then, let it rest another hour or so before transferring to the fridge.
- Save yourself time and make the lemon curd the day ahead. I made the lemon curd two days ahead of time, actually. It was easy to make, and I was able to store it in the fridge until I was ready to use it. The next day, I made the cheesecake. Then, I let it chill overnight before adding the lemon curd and whipped cream. Planning ahead keeps it stress-free instead of crunching for time–because we all know cheesecake needs ample chill time before it’s ready to enjoy!
- Save yourself even more time. If you really are crunched on time, you can always buy store-bought lemon curd and whipped cream. These instructions show how to make this recipe entirely from scratch but of course, there are options.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days.
If you’d like to freeze this cheesecake before serving, you may do so before adding the lemon curd and whipped cream topping. Chill the cheesecake completely, wrap it tightly in plastic wrap, and then store it in the freezer for up to 3 months. The night before you’re ready to serve it, let it thaw overnight in the fridge. Then, top with lemon curd and whipped cream before serving.
Lemon Curd Cheesecake
Equipment
- 9-inch springform pan
Ingredients
Lemon Curd
- 1 cup granulated sugar
- 2 tablespoons melted butter salted butter
- 2 beaten eggs
- 6 tablespoons lemon juice the juice of 2 lemons
Graham Cracker Crust
- 2 cups graham cracker crumbs finely crushed
- 2 tablespoons granulated sugar
- 7 tablespoons melted butter salted butter
Lemon Curd Cheesecake
- 32 ounces cream cheese room temperature full-fat block style
- 1 cup granulated sugar
- 1 tablespoon lemon zest optional to add to the granulated sugar
- 3/4 cup sour cream room temperature
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups lemon curd room temperature, divided in half (you will use half for the cheesecake filling and half to top the cheesecake with once it has cooled)
- 2 cups hot water for the water bath (see instructions)
Whipped Cream
- 1 cup heavy whipping cream very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Lemon Curd
- In a saucepan over low heat, whisk together sugar, melted butter, and beaten eggs.
- Stir in the lemon juice and continue whisking constantly for 5–7 minutes, or until the mixture thickens enough to coat the back of a spoon.
- Remove from heat. *If you've found that there are some cooked egg bits, strain the lemon curd through a fine mesh sieve.
- Transfer to a jar or bowl, cover, and let cool completely before using. If you make the lemon curd the day ahead of time, store it in an airtight container in the fridge.
Prepare the Graham Cracker Crust
- Line a 9-inch springform pan with parchment paper. Preheat oven to 350°F (175°C). Use a food processor to finely crush the graham crackers.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and a bit up the side of the prepared springform pan, creating an even layer.
- Bake for 10 minutes, then remove from the oven and let cool slightly. Reduce oven temperature to 325°F (163°C).
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
- Optional but highly recommended! If you have an extra lemon, zest it and mix it in with the granulated sugar before you add the sugar to the cheesecake filling. This provides such a depth of lemon flavor throughout the cheesecake!
- Add sugar and continue mixing until fully incorporated.
- Mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
- Gently fold in ¾ cup of the lemon curd until just combined (save the other half to top the cheesecake once it's chilled).
Bake the Cheesecake
- Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from seeping in.
- Pour the cheesecake batter over the prepared crust and smooth the top.
- Place the springform pan in a large roasting pan and carefully pour about 1 inch of hot water into the roasting pan, creating a water bath.
- Bake at 325°F (163°C) for 65–75 minutes, or until the edges are set and slightly pulling away from the pan, but the center remains slightly wobbly.
- Turn off the oven, crack the door slightly, and allow the cheesecake to rest inside for 1 hour.
Cool & Chill
- Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4–5 hours or overnight. *Allowing the cheesecake to slowly cool down will help prevent cracks.
Finish with Lemon Curd & Whipped Cream
- Once fully chilled, spread the remaining ¾ cup of lemon curd evenly over the top of the cheesecake.
- In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spread whipped cream onto the cheesecake before serving.
This is the BEST lemon cheesecake, thanks to the homemade lemon curd in the filling and on top! The lemon flavor here beautifully complements the cheesecake flavor. I’m so excited for you to try this recipe and let me know what you think!