Jump to Recipe Print Recipe“Can you believe how easy it is to make a stunning dessert that feels like a breeze in the kitchen? This Lemon Curd Cheesecake is the answer to your craving for something homemade and indulgent. Its creamy, zesty filling, paired with a crunchy graham cracker crust, makes it an instant favorite for any occasion. Plus, it’s a crowd-pleaser that’s not only simple to prepare, but also allows for delightful variations and toppings. Whether you’re gathering loved ones for a special celebration or just treating yourself after a long day, this dessert promises to add sunshine to your table. Ready to whip up this jewel of a dish?” Why Is Lemon Curd Cheesecake Irresistible? Simplicity, this dessert comes together with just a handful of accessible ingredients, making it perfect for both novice and seasoned bakers. Tangy Flavor, the bright lemon curd topping adds a refreshing contrast to the creamy cheesecake that will tantalize your taste buds. Versatile Toppings, customize it with fresh fruit or a drizzle of chocolate to cater to any palate. Make-ahead Magic, prep it the day before and let the flavors meld overnight for the ultimate indulgence. And let’s not forget, it’s a showstopper at gatherings, guaranteed to impress your family and friends! If you love citrus desserts, try enhancing your lineup with our delicious Lemon Raspberry Cookies or Lime Mousse Cheesecake for a refreshing twist! Lemon Curd Cheesecake Ingredients For the Cheesecake Base Cream Cheese – This creamy staple ensures a luscious texture; opt for full-fat for the best results. Graham Cracker Crumbs – These create a delightful, crunchy base; crushed vanilla cookies can be a charming alternative. Butter – It helps bind the crust together; melt it before mixing for a smoother blend. Granulated Sugar – This adds sweetness, balancing out the tang of the lemon; feel free to adjust according to your taste. For the Cheesecake Filling Lemon Juice – Freshly squeezed delivers the zesty punch essential for this dessert; bottled juice is okay but fresh is greatly preferred. Cornstarch – This thickens the lemon curd; if your curd is too runny, don’t hesitate to increase the amount. Eggs – They lend structure and creaminess to both layers; use at room temperature for best incorporation. For the Lemon Curd Topping Granulated Sugar – Provides sweetness for the curd, ensuring it’s beautifully balanced; consider adding a bit more if you love a sweeter finish. Lemon Juice and Zest – Enhances the freshness and flavor of the curd, making it irresistibly bright. Butter – Adding richness, it makes the curd silky smooth; whisk it in off the heat for best texture. With these Lemon Curd Cheesecake ingredients, you’re just a few steps away from a heavenly dessert that will brighten any occasion. Step‑by‑Step Instructions for Lemon Curd Cheesecake Step 1: Prepare Crust Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until well mixed, resembling wet sand. Press this mixture firmly into the bottom of a greased 9” springform pan to create an even layer. Bake for 10 minutes, or until golden brown and fragrant. Remove from the oven and let it cool completely. Step 2: Mix Cheesecake Filling In a large mixing bowl, beat room-temperature cream cheese with an electric mixer until completely smooth and creamy. Gradually add granulated sugar and cornstarch, mixing until everything is well combined and fluffy. Next, incorporate the lemon zest, fresh lemon juice, and a splash of vanilla extract, blending until the mixture is smooth and well combined, resulting in a rich filling for your Lemon Curd Cheesecake. Step 3: Add Cream & Eggs Slowly pour in heavy cream while continuing to mix at low speed until fully blended into the cheesecake filling. Then, crack and add eggs one at a time, mixing gently after each addition. Ensure each egg is fully incorporated before adding the next to create a smooth, creamy texture that defines the cheesecake’s foundation. This is essential for preventing any lumpiness in your filling. Step 4: Bake Cheesecake Carefully pour the cheesecake filling into your cooled graham cracker crust, spreading it evenly. Bake in the preheated oven for 15 minutes at 350°F (175°C). After that, reduce the temperature to 200°F (93°C) and continue to bake for an additional 50-55 minutes. The center of the cheesecake should jiggle slightly when done. Turn off the oven, leaving the door ajar, and let it cool inside for 30 minutes to minimize cracking. Step 5: Cool and Chill Once your cheesecake has cooled in the oven, remove it and let it sit at room temperature for about an hour. Then, carefully cover it and place it in the refrigerator for at least 6 hours, or ideally overnight. This chilling period allows the flavors to mature and the cheesecake to set perfectly, making each slice smooth and decadent when served. Step 6: Make Lemon Curd In a saucepan, whisk together eggs, granulated sugar, cornstarch, salt, and freshly squeezed lemon juice. Place it over medium heat, stirring constantly until the mixture thickens to a custard-like consistency—about 8-10 minutes. Once thickened, remove it from heat and stir in cold butter until melted and smooth. Let the lemon curd cool to room temperature before spreading it generously over the chilled cheesecake. Step 7: Serve Once the lemon curd has cooled and set on the cheesecake, it’s time to serve! For a delightful finishing touch, top with airy whipped cream and garnish with thinly sliced lemon or fresh berries if desired. Slice the Lemon Curd Cheesecake into generous pieces and savor each creamy, zesty bite that highlights the refreshing flavors crafted in your own kitchen. Lemon Curd Cheesecake Variations Feel free to explore these exciting twists, turning your Lemon Curd Cheesecake into a personalized masterpiece! Gluten-Free: Substitute graham cracker crumbs with crushed almond flour cookies for a delicious gluten-free crust alternative. Dairy-Free: Use coconut cream in place of traditional cream cheese to create a luscious dairy-free cheesecake that’s still rich and creamy. Berry Bliss: Add a layer of fresh berries like strawberries or blueberries on top of the cheesecake for a pop of color and flavor. Nutty Crunch: Incorporate finely chopped pecans or walnuts into the graham cracker crust for an added crunch and earthy flavor. Minty Fresh: Stir in a teaspoon of mint extract into the cheesecake filling for a refreshing twist that complements the lemon beautifully. Tropical Vibes: Mix in some crushed pineapple into the filling for a delightful tropical flavor, perfect for summer gatherings. Limoncello Kick: Incorporate a splash of limoncello into the cheesecake filling for an adult version that adds an aromatic punch. Chocolate Delight: Drizzle melted dark chocolate over the top of your cheesecake for an indulgent touch that pairs surprisingly well with lemon. Whatever direction you choose, each variation invites a new layer of excitement. And if you’re in the mood for more citrus indulgence, consider trying our Lime Mousse Cheesecake or our refreshing Strawberry Cheesecake Sandwiches. Explore, create, and enjoy every bite! Make Ahead Options These Lemon Curd Cheesecakes are perfect for meal prep enthusiasts! You can make the cheesecake base and lemon curd up to 24 hours ahead of time, allowing the flavors to develop beautifully while saving you time on busy days. Simply bake the cheesecake and let it cool before covering and refrigerating it. The lemon curd can also be prepared in advance; just store it in an airtight container in the fridge. When you’re ready to serve, spread the chilled lemon curd atop the cheesecake and finish with your favorite toppings, such as whipped cream or fresh fruit, for a quick and impressive dessert that’s just as delicious as if it were made fresh that day! What to Serve with Lemon Curd Cheesecake? Indulging in a slice of this creamy, zesty dessert opens up a world of delightful pairings that enhance its refreshing flavors. Fresh Berries: Serve with a medley of strawberries, blueberries, and raspberries for a vibrant, fruity contrast that adds a burst of freshness. Whipped Cream: A dollop of freshly whipped cream brings a luscious creaminess, balancing the tartness of the cheesecake beautifully. Mint Infusion: Garnish with fresh mint leaves for a fragrant touch that elevates the dessert’s presentation and adds a hint of coolness. Sparkling Wine: Pair this cheesecake with Prosecco or a moscato for a light and bubbly complement that enhances the citrus notes. Citrus Sorbet: A scoop of lemon or lime sorbet introduces a frosty, tangy element, making for a refreshing finish to your meal. Chocolate Drizzle: A rich chocolate drizzle over the cheesecake creates a luxurious contrast, marrying zesty lemon with indulgent cocoa. Pineapple Salsa: A sweet and tangy pineapple salsa offers a tropical twist that brightens each bite, creating a unique flavor explosion. Treat your loved ones to these delightful accompaniments and transform your dessert into an unforgettable experience! Expert Tips for Lemon Curd Cheesecake Prevent Cracks: To avoid cracks in your cheesecake, bake at a consistent temperature and do not open the oven door during baking. Thickening Lemon Curd: If your lemon curd turns out too runny, whisk in more cornstarch mixed with a little water, and heat gently until thickened. Chill Time: For the best flavor and texture, allow your Lemon Curd Cheesecake to chill overnight. This helps the flavors meld beautifully. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for easy blending and a smooth filling. Garnish Wisely: For an elegant finish, consider garnishing with fresh berries or a light dusting of powdered sugar to complement the zesty lemon flavor. How to Store and Freeze Lemon Curd Cheesecake Fridge: Store your Lemon Curd Cheesecake in an airtight container in the refrigerator for up to 5 days. This keeps it fresh, creamy, and ready to indulge whenever you crave a slice. Freezer: If you need longer storage, wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy it, allow it to thaw overnight in the refrigerator before serving. Reheating: There’s no need to reheat your cheesecake; serve it chilled for the best texture and flavor experience. If frozen, let it set in the fridge until fully thawed for the smoothest slice. Leftovers Tip: If you have leftover lemon curd, store it in a sealed container in the fridge for up to 1 week. It makes a delightful topping for pancakes or toast! Lemon Curd Cheesecake Recipe FAQs How do I choose the right lemons for my Lemon Curd Cheesecake? Absolutely! Look for lemons that are firm, heavy, and bright yellow; these tend to be juicy and flavorful. Avoid lemons with dark spots or wrinkles, as these may be overripe. Freshly squeezed lemon juice makes a big difference in flavor! What’s the best way to store leftovers of Lemon Curd Cheesecake? To keep your cheesecake fresh, store it in an airtight container in the refrigerator for up to 5 days. Make sure it’s covered, as exposure to air can dry it out and alter its creamy texture. It’s best enjoyed chilled for a delightful experience! Can I freeze Lemon Curd Cheesecake? Yes, you can freeze your Lemon Curd Cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. When you’re ready to serve it, allow it to thaw in the refrigerator overnight for the best texture. What can I do if my lemon curd is too thick/runny? Very often, curds can be a bit temperamental! If your lemon curd is too thick, whisk in a little extra lemon juice until it reaches the desired consistency. If it’s too runny, add a mixture of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of water) to the curd over low heat, stirring until it thickens. This process should take just a few minutes. Is this Lemon Curd Cheesecake suitable for those with gluten allergies? The traditional recipe contains graham cracker crumbs, which usually have gluten. However, you can easily make a gluten-free version by substituting the graham cracker crust with crushed gluten-free cookies or a blended almond flour crust. Just ensure your other ingredients are also gluten-free, and you’re good to go! How can I tell when my cheesecake is fully baked? To check if your Lemon Curd Cheesecake is done, gently shake the springform pan. The center should jiggle slightly but not appear too liquidy. If it is firm around the edges but soft in the center, it’s ready. Remember to let it chill completely; it will set further as it cools! Lemon Curd Cheesecake: Creamy, Zesty Homemade Bliss No ratings yet This Lemon Curd Cheesecake is a creamy and zesty dessert that's simple to make and perfect for any occasion, sure to delight everyone. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 15 minutes minsChilling Time 6 hours hrsTotal Time 7 hours hrs 45 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cheesecake Base8 oz Cream Cheese full-fat for best results1 cup Graham Cracker Crumbs or crushed vanilla cookies1/2 cup Butter melted1/2 cup Granulated Sugar adjust to tasteFor the Cheesecake Filling1/2 cup Lemon Juice freshly squeezed preferred1 tbsp Cornstarch to thicken the lemon curd3 large Eggs room temperatureFor the Lemon Curd Topping1/2 cup Granulated Sugar adjust for a sweeter finish1/2 cup Lemon Juice and Zest for enhanced flavor4 tbsp Butter cold, for the curd Equipment 9-inch Springform PanMixing BowlElectric Mixersaucepan Method Prepare CrustPreheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a pinch of salt. Stir until well mixed. Press into the bottom of a greased 9” springform pan. Bake for 10 minutes.Remove from the oven and let it cool completely.Mix Cheesecake FillingBeat room-temperature cream cheese with an electric mixer until smooth. Gradually add granulated sugar and cornstarch, mixing until fluffy. Incorporate lemon zest, fresh lemon juice, and vanilla extract until smooth.Add Cream & EggsSlowly pour in heavy cream while mixing at low speed until blended. Add eggs one at a time, mixing gently after each addition until smooth.Bake CheesecakePour the cheesecake filling into the cooled crust and spread evenly. Bake for 15 minutes at 350°F, then reduce temperature to 200°F and bake for an additional 50-55 minutes.Turn off the oven and leave the door ajar for 30 minutes to minimize cracking.Cool and ChillLet the cheesecake sit at room temperature for about an hour, then cover and refrigerate for at least 6 hours, ideally overnight.Make Lemon CurdIn a saucepan, whisk together eggs, granulated sugar, cornstarch, salt, and lemon juice. Heat over medium, stirring until thickened, about 8-10 minutes. Remove from heat and stir in cold butter until smooth.Let the lemon curd cool to room temperature before spreading over the chilled cheesecake.ServeTop the cheesecake with whipped cream and garnish with lemon slices or berries as desired. Slice and serve. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 34gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 1mg NotesFor best results, allow the cheesecake to chill overnight to enhance flavor and texture. Tried this recipe?Let us know how it was!
