If you are craving a dessert that shines with bright citrus flavor and indulgent creaminess, this Lemon Cheesecake with Lemon Curd Recipe is an absolute must-try. Imagine a buttery graham cracker crust hugging a velvety cheesecake spiked with fresh lemon juice and zest, all topped with a glossy, tangy lemon curd that takes this classic treat to a whole new level. It’s the perfect balance of sweet and tart that will brighten up any day and impress anyone lucky enough to get a slice.
Ingredients You’ll Need
Gathering your ingredients for this Lemon Cheesecake with Lemon Curd Recipe is delightfully simple. Each component plays a crucial role—from the crunchy crust to the creamy filling and the luscious topping—making this dessert as straightforward as it is delicious.
- Graham cracker crumbs (1 1/2 cups): This creates the sturdy and buttery base that supports the cheesecake filling perfectly.
- Granulated sugar (3/4 cup total): Divided between the crust, cheesecake, and curd, sugar balances the tartness of the lemons.
- Unsalted butter (6 tablespoons + 4 tablespoons): Melted for the crust and cubed for the curd, butter adds richness and smooth texture.
- Cream cheese (3 packages, 8 ounces each, softened): The star ingredient for that creamy, dreamy cheesecake filling.
- Eggs (3 large + 3 yolks): Eggs provide structure and silkiness to both the cheesecake and lemon curd.
- Sour cream (1/4 cup): Adds moistness and a subtle tang that enhances the lemon flavor without overpowering.
- Fresh lemon juice (3/4 cup total): The heart of the lemon flavor, divided between the filling and the curd for that perfect citrus punch.
- Lemon zest (2 tablespoons total): Offers an intense lemon aroma and texture that gives the cheesecake character.
- Vanilla extract (1 teaspoon): A hint of warmth that rounds out the tartness beautifully.
How to Make Lemon Cheesecake with Lemon Curd Recipe
Step 1: Prepare the Crust
First, preheat your oven to 325°F (163°C). Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl, mixing until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Baking it for 8 to 10 minutes sets the crust nicely so it won’t get soggy once the filling is added. Let it cool completely before moving on.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy—this step is key for that velvety texture. One by one, add the eggs, mixing well after each to keep the batter smooth and lump-free. Blend in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined. Pour this luscious batter over your cooled crust and spread evenly using a spatula.
Step 3: Bake the Cheesecake
Place the cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly wobbly—that’s the sweet spot for creamy cheesecake. Once done, turn the oven off and crack the door open. Leave the cheesecake inside to cool slowly for an hour. This gentle cooling helps prevent cracks. Afterward, chill it in the refrigerator for at least 4 hours or preferably overnight to let flavors meld and texture firm up.
Step 4: Prepare the Lemon Curd
For the lemon curd, whisk together the lemon juice, zest, sugar, and egg yolks in a saucepan over medium heat. Stir constantly for about 6 to 8 minutes until the mixture thickens and begins to bubble—patience here pays off with a silky curd. Remove from heat and stir in the cubed butter until completely melted and smooth. Allow the curd to cool to room temperature before spreading it over the chilled cheesecake.
Step 5: Assemble and Chill
Finally, spread the cooled lemon curd evenly on top of the cheesecake for that irresistible glossy finish. Chill the whole cake again briefly to set the curd. This final step makes the Lemon Cheesecake with Lemon Curd Recipe truly shine, preparing it for an unforgettable presentation.
How to Serve Lemon Cheesecake with Lemon Curd Recipe
Garnishes
Brighten up each slice with a swirl of whipped cream, thin lemon slices, or fresh berries like raspberries or blueberries. Not only do they enhance the visual appeal, but their fresh flavors also complement the tangy richness of the cheesecake and curd beautifully.
Side Dishes
This Lemon Cheesecake with Lemon Curd Recipe pairs wonderfully with a light cup of herbal tea or even a crisp sparkling wine for a celebratory touch. For a richer experience, serve alongside a dollop of mascarpone or a scoop of vanilla bean ice cream to contrast the citrusy punch with creamy sweetness.
Creative Ways to Present
For an eye-catching dessert, consider making mini cheesecakes in muffin tins or serving individual lemon curd jars alongside plain cheesecake cups. You can also add edible flowers or a sprinkle of finely chopped pistachios for texture and a pop of color that wows your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cheesecake with Lemon Curd Recipe keeps well in the refrigerator for up to 4 days if stored in an airtight container. This allows the flavors to deepen, and the texture remains creamy without drying out.
Freezing
If you want to save it for longer, slice the cheesecake and freeze the pieces individually wrapped in plastic wrap and foil. This dessert can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the delicate lemon curd topping.
Reheating
Unlike most warm desserts, this cheesecake is best enjoyed chilled. So, skip reheating and serve it cold or at room temperature for the perfect bright and creamy bite every time.
FAQs
Can I use store-bought lemon curd instead of making my own?
Absolutely! Store-bought lemon curd works wonderfully if you’re short on time. Just make sure to choose a good-quality brand for the best flavor and texture. You can spread it straight over the chilled cheesecake to maintain that luscious finish.
How can I prevent cracks in my cheesecake?
Cracks often happen when the cheesecake is baked at too high a temperature or cooled too quickly. Baking at a moderate temperature and allowing the cheesecake to cool slowly in the oven with the door cracked helps keep the surface smooth and crack-free.
Is it necessary to chill the cheesecake overnight?
While chilling overnight is ideal for the best texture and flavor development, a minimum of 4 hours will also work. The longer chilling time allows the cheesecake to set firmly and the lemon curd to meld beautifully with the filling.
Can I substitute the sour cream in the filling?
Yes, you can substitute sour cream with Greek yogurt or crème fraîche to maintain the tanginess and creamy texture. Just keep in mind that it may slightly alter the final flavor and consistency.
What should I do if my lemon curd is too thick or lumps form?
If your curd becomes too thick or lumps appear, gently whisking in a little warm water or straining the curd through a fine mesh sieve can help smooth it out. Avoid overheating and constant stirring to prevent curdling.
Final Thoughts
This Lemon Cheesecake with Lemon Curd Recipe is a refreshing and indulgent treat that’s sure to become a staple in your dessert repertoire. Its bright flavors and creamy texture create a comforting yet exciting experience that’s perfect for any season. Whether you’re baking for a special occasion or simply to brighten your day, give this recipe a try—you’ll be thrilled with every bite!
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Lemon Cheesecake with Lemon Curd Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Lemon Cheesecake with Lemon Curd is a perfect balance of tangy citrus and creamy richness, featuring a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a topping of homemade lemon curd. Ideal for spring or summer gatherings, this dessert is visually stunning and bursting with fresh lemon flavor.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh 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 granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cubed
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake it for 8 to 10 minutes until set, then remove from oven and allow it to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, blending well after each addition to ensure a smooth texture. Then incorporate the sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix everything until fully combined. Pour the cheesecake batter over the cooled crust and smooth the surface evenly.
- Bake the cheesecake: Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once baked, turn off the oven and crack the door open. Leave the cheesecake inside to cool gradually for 1 hour, which helps prevent cracking. After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to chill thoroughly.
- Prepare the lemon curd: In a saucepan over medium heat, whisk together the fresh lemon juice, lemon zest, sugar, and egg yolks continuously. Cook the mixture while stirring constantly for about 6 to 8 minutes, or until it thickens and just begins to bubble. Remove from the heat and immediately stir in the cubed butter until it melts completely and the curd is smooth. Let the lemon curd cool completely to room temperature.
- Assemble and serve: Once the cheesecake is thoroughly chilled, spread the cooled lemon curd evenly over the top of the cheesecake. Chill the assembled dessert again briefly to set the curd layer before slicing and serving. Optionally, garnish with whipped cream, lemon slices, or fresh berries for an elegant presentation.
Notes
- Make the lemon curd a day ahead to simplify assembly and enhance flavors.
- Store-bought lemon curd can be used as a convenient substitute if short on time.
- Garnish your cheesecake with whipped cream, lemon slices, or fresh berries to add extra flair and freshness.
