Lemon Curd Cheesecake
This lemon curd cheesecake uses a homemade and simple lemon curd in the filling and on top of the cheesecake. It sits in a from-scratch graham cracker crust. This recipe is bursting with lemon flavor and is perfect for Easter, Mother's Day, or any celebration, really!
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Servings: 10 slices
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.
Notes
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.Nutrition
Serving: 1slice | Calories: 925kcal | Carbohydrates: 86g | Protein: 12g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 254mg | Sodium: 628mg | Potassium: 244mg | Fiber: 1g | Sugar: 75g | Vitamin A: 2134IU | Vitamin C: 4mg | Calcium: 153mg | Iron: 1mg
Calories: 925kcal
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