Lemon Curd Cheesecake
This Lemon Curd Cheesecake is perfect for summer with its bright citrus flavors. The homemade lemon curd brings this cheesecake together, the combination of sweet and tangy flavors creates an elegant dessert. The buttery cookie crust is topped with a rich, velvety cheesecake filling and lemon zests that bursts with summer flavors. I will show you step by step how to create this amazing dessert. If you love cheesecakes check out my famous German Cheesecake, Chocolate Cherry Cheesecake or Creamy Baked Biscoff Cheesecake. All recipes are incredibly easy to make.
Why You’ll Love This Lemon Curd Cheesecake:
- Creamy and smooth cheesecake texture
- Bright, fresh lemon flavor
- Perfect balance of sweet and tangy
- Beautiful presentation for special occasions
- Can be made ahead of time
Why Is a Water Bath Necessary for Cheesecake?
- A water bath helps to create the perfect cheesecake texture. Because cheesecake is made with delicate ingredients like cream cheese and eggs, it benefits from gentle, even heat while baking.
- The hot water surrounding the springform pan prevents the cheesecake from baking too quickly, reducing the risk of cracks, overcooked edges, and a dry texture.
- The steam created in the oven also adds moisture, helping the cheesecake stay smooth, creamy, and silky throughout.
Ingredients Notes You’ll need for the Lemon Curd Cheesecake:
- Graham Cracker Crust – Made with graham cracker crumbs, melted butter, and a touch of sugar, this buttery crust provides the perfect foundation for the cheesecake. For a different flavor, try using crushed vanilla wafers or Biscoff cookies instead.
- Cheesecake Filling – A rich blend of cream cheese, sugar, eggs, sour cream, and vanilla creates a smooth, creamy filling with the classic flavor and texture cheesecake is known for. The eggs help give the filling its structure and lightness.
- Fresh Lemon – Both the lemon zest and juice add a bright, refreshing citrus flavor that balances the richness of the cheesecake.
- Lemon Curd – This silky, tangy topping adds a burst of lemon flavor while giving the cheesecake a beautiful, glossy finish. Homemade lemon curd is ideal, but store-bought works just as well. Check out my Lemon Curd recipe made in the Thermomix.
- Whipped Cream – Lightly sweetened whipped cream adds an airy, delicate topping that complements the dense and creamy cheesecake while adding an elegant finishing touch.
How to Make Lemon Curd Cheesecake:
- Prepare the Crust: Preheat your oven to 350F. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper and slightly up the sides. Bake for 8 minutes at 350F and then cool to room temperature.
- Make the Cheesecake Filling: In a large mixing bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl.
- Add Eggs: Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
- Add Remaining Ingredients: Reduce speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed.
- Wrap Your Pan With Foil to Bake in a Water Bath: Increase oven temperature to 450F. Use 2 sheets of heavy duty foil and wrap your springform pan around it. Fold the foil up the sides of the pan, ensuring there are no rips. Keep the rim clear for rising. Place the foil wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan.
- Bake in a Water Bath: Pour the cheesecake filling over the prepared cooled crust and smooth the top. Carefully transfer to the center oven rack and bake at 450F for 15 minutes then reduce heat to 225F without opening the door and bake another 60-65 minutes or until the center of the cheesecake is slightly set but still jiggles a little.
- Remove the Cheesecake: Take out the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set.
- Make the Whipped Cream: In a large mixing bowl, beat together heavy cream, sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside.
- Remove Cheesecake from the Springform: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer cake to a cake platter. Slide off the parchment paper.
- Spread Lemon Curd: See my recipe on how to make lemon curd from scratch here. Spread 1/2 cup over the surface of the cheesecake.
- Pipe Whipping Cream: Pipe a generous amount of whipped cream around the edges of the cake to decorate. Garnish with thin lemon slices. Refrigerate until ready to serve.
Frequently Asked Questions:
- Can I use store-bought lemon curd? Yes! Homemade lemon curd offers the freshest flavor, but a high-quality store-bought version works well.
- How long does lemon curd cheesecake last? Store covered in the refrigerator for up to 5 days.
- Can I freeze it? Yes! Freeze the cheesecake without toppings for up to 2 months. Thaw overnight in the refrigerator before serving.
- Can I bake the cheesecake without a water bath? While the water bath is the best way to ensure your cheesecake doesn’t crack you can bake this lemon cheesecake without one. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to help prevent cracking.
This Lemon Curd Cheesecake combines creamy cheesecake with vibrant lemon curd for a dessert that’s refreshing and guaranteed to impress family and guests alike. When I made this cheesecake for someone’s birthday party, everyone was amazed how elegant and stunning it looked to the eye and how deliciously silky and smooth it was. I highly suggest trying out this recipe, if you do please leave a comment below. I would love to connect:) Enjoy!
Recipe inspired by Natasha’s Kitchen.
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Lemon Curd Cheesecake
Lemon Curd Cheesecake is a creamy, tangy dessert that combines rich cheesecake with bright, citrusy lemon curd made from scratch. With a buttery cookie crust, a smooth cream cheese filling, and a silky delicious lemon curd topping, this cheesecake offers the perfect balance of sweet and tart flavors.
Ingredients
Equipment
Method
- Prepare the Crust: Preheat your oven to 350F. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper and slightly up the sides. Bake for 8 minutes at 350F and then cool to room temperature.
- Make the Cheesecake Filling: In a large mixing bowl of a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium/high speed for 5 minutes until completely smooth, scraping down the bowl.
- Add Eggs: Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
- Add Remaining Ingredients: Reduce speed to low and add sour cream, lemon zest, lemon juice, and vanilla. Mix on low speed just until incorporated, scraping down the bowl as needed.
- Wrap Your Pan With Foil to Bake in a Water Bath: Increase oven temperature to 450F. Use 2 sheets of heavy duty foil and wrap your springform pan around it. Fold the foil up the sides of the pan, ensuring there are no rips. Keep the rim clear for rising. Place the foil wrapped cheesecake pan in a deep roasting pan. Pour hot water around the edges about 1 inch up the sides of the springform pan.
- Bake in a Water Bath: Pour the cheesecake filling over the prepared cooled crust and smooth the top. Carefully transfer to the center oven rack and bake at 450F for 15 minutes then reduce heat to 225F without opening the door and bake another 60-65 minutes or until the center of the cheesecake is slightly set but still jiggles a little.
- Remove the Cheesecake: Take out the cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then set the springform pan on a wire rack to cool completely. Once fully cooled, cover the springform pan and chill in the refrigerator for at least 8 hours or overnight to fully set.
- Make the Whipped Cream: In a large mixing bowl, beat together heavy cream, sugar, and vanilla extract on medium/high speed until stiff peaks form. Transfer to a piping bag fitted with an open star tip and set aside.
- Remove Cheesecake from the Springform: Run a thin knife or spatula around the edges of the cheesecake to loosen it from the pan. Remove the springform pan and transfer cake to a cake platter. Slide off the parchment paper.
- Spread Lemon Curd: See my recipe on how to make lemon curd from scratch here. Spread 1/2 cup over the surface of the cheesecake.
- Pipe Whipping Cream: Pipe a generous amount of whipped cream around the edges of the cake to decorate. Garnish with thin lemon slices. Refrigerate until ready to serve.
Notes
While the water bath is the best way to ensure your cheesecake doesn’t crack you can bake this lemon cheesecake without one. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to help prevent cracking.
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