If you adore bright, tangy flavors balanced with creamy richness, then you are going to absolutely fall in love with this Lemon Cheesecake with Lemon Curd Recipe. This dessert brings together a buttery graham cracker crust, a silky-smooth lemon-infused cheesecake filling, and a luscious, homemade lemon curd topping that bursts with sunshine in every bite. It’s a perfect treat for spring and summer gatherings, or whenever you want to brighten up your dessert table with elegance and zest. Trust me, once you try this recipe, it will become a beloved favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple but essential, each adding its own magic to create the perfect balance of sweet, tart, creamy, and crunchy in this Lemon Cheesecake with Lemon Curd Recipe.
- Graham cracker crumbs (1 1/2 cups): The sturdy yet crumbly base that adds delightful texture and a subtle honey-note.
- Sugar (1/4 cup for crust, 1 cup for filling, 1/2 cup for curd): Sweetens each component just right without overpowering the lemon’s brightness.
- Unsalted butter (1/2 cup melted for crust, 1/4 cup cubed for curd): Adds richness and helps bind the crust, and gives the curd its smooth, velvety finish.
- Cream cheese (3 packages, softened): The creamy heart of the cheesecake, ensuring each bite is indulgently smooth.
- Large eggs (3 for filling, 2 for curd): Help set the cheesecake perfectly and thicken the lemon curd for that luscious texture.
- Sour cream (1/4 cup): Adds a subtle tang and adds to the smooth consistency of the filling.
- Lemon juice (1/4 cup for filling, 1/2 cup for curd): The star ingredient that infuses the cheesecake and curd with fresh citrus zing.
- Lemon zest (1 tbsp for filling, 1 tbsp for curd): Packs in an intense lemon aroma and flavor without the acidity.
- Vanilla extract (1 tsp): Enhances all the flavors with a warm, sweet note that rounds out the tartness.
How to Make Lemon Cheesecake with Lemon Curd Recipe
Step 1: Preparing the Crust
Start by preheating your oven to 325°F (163°C) and get a 9-inch springform pan ready. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until the crumbs are evenly moistened. Press this mixture firmly along the bottom of the pan to form an even layer. Bake the crust for 10 minutes to set it, which helps it hold up perfectly under the creamy filling.
Step 2: Making the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1 cup sugar until it’s totally smooth and creamy. Add the eggs one at a time, mixing until just combined. Then blend in the sour cream, 1/4 cup lemon juice, lemon zest, and vanilla extract. This mixture will be luscious and tangy—exactly what makes this cheesecake shine. Pour the filling over the cooled crust, smoothing out the top with a spatula.
Step 3: Baking the Cheesecake
Place the springform pan in the oven and bake for 55 to 60 minutes. The center should be slightly jiggly but mostly set. Once done, turn off the oven and let the cheesecake cool inside for about an hour to prevent cracks. Then refrigerate for at least 4 hours or overnight to firm up beautifully.
Step 4: Preparing the Lemon Curd
While the cheesecake chills, whisk together the 1/2 cup lemon juice, lemon zest, 1/2 cup sugar, and 2 eggs in a medium saucepan. Add the cubed butter and cook over medium heat, whisking constantly, until thickened. This usually takes about 8 to 10 minutes. Remove from heat and let the curd cool to room temperature—it will thicken even more as it cools, making it the perfect spreadable topping.
Step 5: Assembling the Dessert
Once the cheesecake is chilled and firm, gently spread the cooled lemon curd over the top in an even layer. This tangy curd adds a fresh, vibrant finish and makes each slice a showstopper. You can add garnishes or serve it just like this to let the flavors speak for themselves.
How to Serve Lemon Cheesecake with Lemon Curd Recipe
Garnishes
Fresh berries like raspberries or blueberries add pops of color and a complementary tartness that pairs beautifully with the lemon. You might also sprinkle some thin lemon zest strips or edible flowers for an extra-special touch that brightens every bite visually and flavor-wise.
Side Dishes
This cheesecake pairs wonderfully with light, fruity accompaniments such as a simple mixed green salad dressed with a citrus vinaigrette or even a dollop of lightly whipped cream for added indulgence. The goal is to balance the zesty richness with light, fresh elements.
Creative Ways to Present
Try serving individual mini cheesecakes topped with lemon curd in clear glass jars for a charming presentation. Alternatively, offer slices on pretty dessert plates with a drizzle of lemon glaze and a sprig of mint. The bright yellow curd is just begging to be the centerpiece of your dessert spread!
Make Ahead and Storage
Storing Leftovers
Keep any leftover lemon cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to five days, making it a great make-ahead dessert for busy weeks or special occasions.
Freezing
You can freeze the cheesecake without the lemon curd for up to two months. Wrap it well in plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge, then spread the lemon curd fresh before serving to keep that perfect texture and zingy brightness.
Reheating
Reheating cheesecake isn’t usually recommended, but if you prefer it slightly less chilled, allow slices to sit at room temperature for about 15 minutes before serving. This step helps the flavors open up and the texture soften without losing any of the creamy delight.
FAQs
Can I use regular lemon juice instead of fresh lemon juice?
Fresh lemon juice is best for this Lemon Cheesecake with Lemon Curd Recipe because it offers a bright, natural flavor and aroma that bottled juice often lacks. However, if you must use bottled juice, opt for a high-quality one without added sugars or preservatives.
What if I don’t have a springform pan?
A springform pan is ideal because it makes removing the cheesecake much easier without damaging its delicate edges. If you don’t have one, try lining a regular cake pan with parchment paper to help lift the cake or use a cake ring if available.
How can I prevent my cheesecake from cracking?
Cooling the cheesecake slowly is key. Let it cool in the turned-off oven for about an hour before chilling in the refrigerator. This gradual temperature change helps prevent cracks by reducing sudden shrinking of the filling.
Is it possible to make a vegan version?
While this particular Lemon Cheesecake with Lemon Curd Recipe relies on dairy and eggs for texture and flavor, you can experiment with vegan cream cheese, plant-based butter, and egg substitutes. Keep in mind the texture and taste will vary slightly.
Can I prepare the lemon curd in advance?
Absolutely! The lemon curd can be made a day or two ahead and stored in the refrigerator. Just bring it to room temperature before spreading on the chilled cheesecake for the best consistency and flavor.
Final Thoughts
Making this Lemon Cheesecake with Lemon Curd Recipe is like creating a little slice of sunshine that everyone will rave about. It’s approachable enough for a weeknight treat yet elegant enough for celebrations. I promise, once you taste that perfect harmony of creamy, tart, and sweet, this dessert will hold a special place in your heart—and your recipe collection. Go ahead and give it a try; your taste buds will thank you!
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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
This Lemon Cheesecake with Lemon Curd is a luscious dessert featuring a creamy, tangy lemon-flavored cheesecake baked atop a buttery graham cracker crust. The richness is perfectly balanced by the bright, zesty homemade lemon curd topping, making it a refreshing treat ideal for special occasions or anytime you crave a citrusy indulgence.
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 of 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 the Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease or line a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
- Prepare Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then, incorporate the sour cream, lemon juice, lemon zest, and vanilla extract, mixing until the batter is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place it in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside to cool for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours to fully set and chill.
- Make the Lemon Curd: In a saucepan set over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and eggs. Cook the mixture gently, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat and whisk in cubed butter until smooth and glossy. Allow the lemon curd to cool completely.
- Assemble and Garnish: Once the lemon curd is cooled and the cheesecake is fully chilled, spread the curd evenly over the top of the cheesecake. Garnish with additional lemon zest or slices if desired. Serve chilled.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Be careful not to overbake the cheesecake to avoid cracking; the center should still have a slight jiggle.
- Allowing the cheesecake to cool gradually in the oven helps prevent surface cracks.
- Lemon curd should be cooled before spreading to prevent it from melting the cheesecake topping.
- This cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
- For a gluten-free option, use gluten-free graham crackers for the crust.
