If you’re looking to impress both lemon lovers and cheesecake enthusiasts, Lemon Cheesecake with Lemon Curd is the show-stopping dessert that brings both worlds together in one dreamy bite. Imagine a creamy, tangy cheesecake base topped with silky, golden lemon curd—the ultimate marriage of lush richness and bright citrus flavor. This recipe couldn’t be more rewarding, with each layer adding its own special magic, from a crisp graham cracker crust to a vibrant curd that glistens like sunshine. Whether for a holiday, birthday, or just because, this cheesecake will be your go-to decadent dessert.
Ingredients You’ll Need
Each element in this recipe serves a delicious purpose, creating the perfect harmony of textures and flavors. From the sturdy graham cracker crust to that zesty curd on top, these straightforward ingredients deliver the signature color, tang, and creaminess that make Lemon Cheesecake with Lemon Curd truly unforgettable.
- Graham cracker crumbs: These give the crust its characteristic crunch and gentle sweetness, forming the sturdy and flavorful base for your cheesecake.
- Granulated sugar (crust & filling): Adds essential sweetness and ensures a delicate balance with all the lemony tartness.
- Unsalted butter: Melted butter holds your crust together and adds a rich, toasty note.
- Cream cheese: The star of the show—creamy, tangy, and decadent, it sets the foundation for a perfectly luscious filling.
- Eggs: Bring the cheesecake to life by binding everything together for that classic, custardy texture.
- Sour cream: Sneaks in softness and a slight tang, making your filling extra smooth and rich.
- Fresh lemon juice: Provides that unmistakable zip and citrus punch, both in the filling and the curd.
- Lemon zest: Packs tons of flavor and brightness—zest is pure lemon essence!
- Vanilla extract: Brings just the right hint of warmth, rounding out the tartness of the lemon.
- Butter (for curd): Cubed and added at the end of the curd, it brings silkiness and shine to your lemon topping.
How to Make Lemon Cheesecake with Lemon Curd
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until every crumb looks coated and slightly damp—this ensures that your crust holds together beautifully. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even, compact layer. Bake for 10 minutes to help it set and become perfectly crisp, then set aside to cool a bit while you prepare your filling.
Step 2: Make the Cheesecake Filling
Now for the creamy heart of your Lemon Cheesecake with Lemon Curd. Using a large bowl and an electric mixer, beat the softened cream cheese until it’s smooth and fluffy. Blend in the granulated sugar until you don’t see any more streaks. Add the eggs one at a time, mixing between each addition for a silky batter. Next, gently fold in the sour cream, lemon juice, lemon zest, and vanilla extract. Pour this lush filling over your cooled crust and use a spatula to smooth the top, so it bakes up perfectly level.
Step 3: Bake the Cheesecake
Slide the pan into the oven and bake for 50 to 60 minutes. You’re aiming for the center to be just set and slightly wobbly if you jiggle the pan. This is the secret to a luxuriously creamy cheesecake. When time’s up, turn off the oven, crack the door open, and let your cheesecake gently cool inside for one hour—this helps prevent cracking. Once it’s lost most of its warmth, refrigerate for at least 4 hours, though overnight is best for the most delicious results.
Step 4: Prepare the Lemon Curd
While your cheesecake chills, create that irresistible lemon curd topping. In a saucepan over medium heat, whisk together the fresh lemon juice, zest, sugar, and eggs. Add the butter and keep stirring; your perseverance will soon be rewarded when the mixture thickens and coats the back of your spoon, usually in 5 to 7 minutes. Remove from heat and cool to room temperature. It should be smooth, glossy, and brimming with lemon flavor.
Step 5: Top and Finish
Once your cheesecake is fully chilled and set, gently spread the cooled lemon curd evenly over the top, letting it cascade to the edges. Pop it back into the fridge for 30 minutes so the topping can mingle and set beautifully. Now, your Lemon Cheesecake with Lemon Curd is ready to slice and dazzle your guests!
How to Serve Lemon Cheesecake with Lemon Curd
Garnishes
The simplest garnish can transform each slice into a work of art. A light scattering of freshly grated lemon zest or a thin lemon slice perched on top adds a gorgeous pop of color and cues everyone to expect a citrusy burst. A few fresh raspberries or sprigs of mint lend an extra touch of elegance for any occasion.
Side Dishes
Lemon Cheesecake with Lemon Curd appreciates the company of both delicate and fresh accompaniments. Try serving it with a bowl of mixed fresh berries, a dollop of lightly sweetened whipped cream, or a subtle herbal tea like chamomile to echo the cheesecake’s gentle citrus tang.
Creative Ways to Present
If you want to wow your crowd, consider slicing the cheesecake into mini bars or squares for a dessert table, or serve individual rounds in mason jars for picnics and parties. For a truly special touch, try layering small cubes of the cheesecake with extra lemon curd and berries in parfait glasses.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Cheesecake with Lemon Curd with plastic wrap or transfer slices to an airtight container in the refrigerator. It’ll stay fresh and creamy for up to five days, allowing you to savor those bright flavors all week long.
Freezing
Planning ahead or saving treats for later? This cheesecake freezes wonderfully! Slice and wrap individual portions tightly, or freeze the entire cheesecake (without the lemon curd) in plastic wrap and foil. Thaw overnight in the refrigerator and add freshly made lemon curd before serving for best texture and flavor.
Reheating
No reheating is needed for this chilled dessert, but if you prefer a slightly softer, room-temperature texture, let your slice sit on the counter for 10 to 15 minutes before enjoying. This allows the silky filling and tangy curd to relax and shine.
FAQs
Can I use bottled lemon juice instead of fresh?
While bottled lemon juice is convenient, fresh lemon juice offers brighter, more vibrant flavor that really elevates the Lemon Cheesecake with Lemon Curd. Try to use fresh juice whenever possible for best results.
How do I avoid cracks in my cheesecake?
Letting your cheesecake cool gradually in the oven and baking it with a water bath can work wonders to prevent cracks. Don’t skip the gentle cooling—it’s one of the best ways to keep your Lemon Cheesecake with Lemon Curd looking smooth and beautiful!
Can I make the lemon curd ahead of time?
Absolutely! Lemon curd can be prepared up to three days in advance and stored in the refrigerator. Just be sure to cover it well so it stays fresh, glossy, and ready to finish your cheesecake.
Is it possible to use a different cookie for the crust?
Definitely! While graham crackers are classic, shortbread or vanilla wafer cookies also make delicious, crisp bases and pair perfectly with the citrus filling.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in the filling. It keeps the cheesecake luscious while providing similar tang and creaminess for the Lemon Cheesecake with Lemon Curd.
Final Thoughts
Bringing Lemon Cheesecake with Lemon Curd to your table means treating your friends and family to a dessert that’s both simple and spectacular. That luscious combination of tangy curd and creamy cake is truly irresistible—so grab your lemons and get baking! You’re about to create a standout treat everyone will talk about.
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Lemon Cheesecake with Lemon Curd Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the bright and zesty flavors of this delectable Lemon Cheesecake topped with a luscious Lemon Curd. Creamy, tangy, and utterly satisfying, this dessert is a perfect blend of sweet and citrusy goodness.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Lemon Curd Topping:
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, cubed
Instructions
- Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, lemon juice, zest, and vanilla. Pour over crust and bake.
- Prepare the Lemon Curd: Whisk lemon juice, zest, sugar, and eggs in a saucepan. Add butter and cook until thickened. Cool and spread over chilled cheesecake.
Notes
- Use a water bath while baking for an extra-smooth texture and to avoid cracking.
- The lemon curd can be made up to 3 days in advance and stored in the fridge.
