If you’re someone who loves the bright, zesty burst of citrus combined with creamy indulgence, then this Lemon Cheesecake with Lemon Curd Recipe is going to become your new obsession. This cheesecake boasts a perfectly crunchy graham cracker crust, an ultra-smooth, tangy lemon-infused cream cheese filling, and a luscious homemade lemon curd topping that shines with vibrant flavor. Every bite sings with sunshine, making it the ideal dessert for any occasion when you want something both refreshing and decadently rich.
Ingredients You’ll Need
These ingredients are wonderfully simple but absolutely essential, each playing a key role in creating the perfect balance of texture, flavor, and color in your cheesecake. From the buttery crust to the silky filling and tangy curd, every element works together to delight your taste buds.
- 1 1/2 cups graham cracker crumbs: Provides a crisp, golden base with a hint of sweetness that sets the stage.
- 1/4 cup sugar: Sweetens the crust just enough without overpowering the lemon flavors.
- 1/2 cup unsalted butter, melted: Binds the crust to create that perfect crumbly texture.
- 3 (8 oz) packages cream cheese, softened: The creamy star of the cheesecake, smooth and luscious.
- 1 cup sugar: Sweetens the rich cream cheese filling beautifully.
- 3 large eggs: Adds structure and richness to the cheesecake filling.
- 1/4 cup sour cream: Brings a subtle tang and extra creaminess.
- 1/4 cup lemon juice: Infuses the filling with fresh citrus brightness.
- 1 tablespoon lemon zest: Packs an aromatic punch of lemon flavor.
- 1 teaspoon vanilla extract: Rounds out the taste with a hint of warmth.
- 1/2 cup fresh lemon juice (for curd): Essential for the rich, smooth lemon curd topping.
- 1 tablespoon lemon zest (for curd): Adds a fresh, zesty dimension to the curd.
- 1/2 cup sugar (for curd): Sweetens the curd perfectly, balancing tartness.
- 2 large eggs (for curd): Creates the creamy, custard-like consistency for the curd.
- 1/4 cup unsalted butter, cubed (for curd): Adds richness and smooth texture to the curd.
How to Make Lemon Cheesecake with Lemon Curd Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan for easy removal later. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this evenly into the bottom of your pan—the foundation of crispiness that will hold your creamy cheesecake filling beautifully. Bake the crust for 10 minutes to set it up perfectly.
Step 2: Make the Cheesecake Filling
While your crust cools, beat together the softened cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing until just combined to avoid over-beating. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract to infuse that bright, tangy flavor everyone will love. Pour this luscious filling over the cooled crust and slide it into the oven.
Step 3: Bake the Cheesecake
Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy, melt-in-your-mouth texture once chilled. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for about an hour—this gentle cooling helps prevent cracks.
Step 4: Chill the Cheesecake
After the oven cooling, cover the cheesecake tightly and refrigerate it for at least 4 hours, or ideally overnight. Patience at this step is key because the flavors meld and the filling firms up to that perfect creamy consistency you crave in a great cheesecake.
Step 5: Prepare the Lemon Curd Topping
While your cheesecake chills, make the lemon curd. In a medium saucepan, whisk together fresh lemon juice, lemon zest, sugar, and eggs over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon — this usually takes around 5 to 7 minutes. Remove from heat, then whisk in the cubed butter until silky smooth. Allow the curd to cool completely before spreading it lovingly over your chilled cheesecake.
Step 6: Assemble and Garnish
Once the lemon curd is cool, gently spread it over the cheesecake’s surface, creating a glossy, vibrant topping that catches the eye and tangles beautifully with the creamy base. Now your Lemon Cheesecake with Lemon Curd Recipe is ready to wow friends, family, or just your own sweet tooth.
How to Serve Lemon Cheesecake with Lemon Curd Recipe
Garnishes
Enhance your presentation with a scattering of fresh lemon slices or thinly shaved lemon zest on top to echo that fresh lemon aroma. A handful of fresh berries, like blueberries or raspberries, add gorgeous pops of color and a natural tartness that complement the cheesecake beautifully.
Side Dishes
This lemon cheesecake pairs wonderfully with a light and refreshing mint tea or sparkling water with a twist of lemon, cutting through the richness and keeping things bright. If you’re serving it as part of a dessert spread, citrus sorbet or a dollop of lightly whipped cream works like a charm.
Creative Ways to Present
For an elegant twist, try layering slices of the cheesecake in clear dessert glasses with fresh berry compote and a mint leaf on top, turning it into a stunning parfait. Alternatively, you can cut neat, individual portions and serve each with a drizzle of extra lemon curd on the plate for a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days. Keeping it covered prevents it from drying out or absorbing other fridge odors, preserving that fresh lemony goodness.
Freezing
You can freeze this lemon cheesecake if you want to prepare it well in advance. Wrap the whole cheesecake tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge to maintain texture and flavor.
Reheating
Because this is a chilled dessert, reheating is not recommended as it could ruin the delicate texture. Instead, simply allow any frozen cheesecake to thaw fully in the fridge and serve cold for the best experience.
FAQs
Can I use regular lemon juice instead of fresh?
Fresh lemon juice makes all the difference in this recipe since it offers a vibrant, natural tartness and aromatic zestiness. Bottled lemon juice often lacks that brightness and can sometimes add an off-flavor. I highly recommend sticking to fresh lemons for best results.
Is it possible to make this cheesecake without a springform pan?
A springform pan is ideal for cheesecake because it makes removal easy without damaging the sides. However, if you don’t have one, you can use a regular cake pan lined with parchment paper, but you will need to invert the cheesecake carefully after chilling to remove it.
Can I substitute sour cream with Greek yogurt?
Greek yogurt can be used in place of sour cream as it provides similar creaminess and a slight tang. Just make sure to use full-fat Greek yogurt to maintain the richness of the cheesecake filling.
How long does the lemon curd need to cool before spreading?
The lemon curd should be completely cooled to room temperature before spreading it on the cheesecake. If it’s still warm, it could melt the filling or make the top runny. Cooling typically takes about 30 minutes.
Can I make the lemon curd ahead of time?
Absolutely! Lemon curd can be made up to a week in advance and stored in an airtight container in the fridge. Just give it a quick whisk before spreading if it thickens or separates a little.
Final Thoughts
This Lemon Cheesecake with Lemon Curd Recipe is one of those irresistible desserts that’s both simple and show-stopping in flavor. Whether you’re celebrating a special occasion or just craving a tangy-sweet treat, this recipe delivers. I’m confident you’ll fall in love with its fresh, creamy, and bright character the moment you take your first bite. So grab those lemons, and let’s get baking—you deserve this slice of sunshine on your dessert table!
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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 luscious Lemon Cheesecake features a buttery graham cracker crust, a smooth and tangy lemon-infused cream cheese filling, and a vibrant homemade lemon curd topping. Perfectly balanced with just the right amount of sweetness and citrus zing, this dessert is a refreshing treat ideal for any occasion.
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 your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it or lining the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
- Make the Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes to set, then remove from the oven and allow to cool.
- Prepare the Cheesecake Filling: Using a stand mixer or handheld mixer, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the filling is smooth and slightly fluffy.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until the edges are set and the center slightly jiggles when moved. Avoid overbaking to prevent cracks.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully chilled and set.
- Prepare the Lemon Curd: In a medium saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, and eggs continuously. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon, about 7-10 minutes. Remove from heat and whisk in the cubed butter until smooth and glossy.
- Cool and Top Cheesecake: Allow the lemon curd to cool completely at room temperature. Once chilled, spread it evenly over the top of the chilled cheesecake. Garnish as desired, such as with lemon slices or additional zest, before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Gradual cooling in the oven is key to preventing cracks on the cheesecake surface.
- Lemon curd can be made a day ahead and stored in an airtight container in the refrigerator.
- Use a water bath during baking for an even creamier cheesecake, if desired.
- For a gluten-free version, substitute gluten-free graham cracker crumbs.
