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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.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 3/4 Cups Graham cracker crumbs (from 14 whole crackers)
  • 6 Tbsp Unsalted butter, melted
  • 2 Tbsp Granulated sugar
For the Cheesecake Filling:
  • 2 lb Cream cheese, room temperature (4 packages, 8oz each)
  • 1 Cup Granulated sugar
  • 5 Large Eggs, room temperature
  • 2 Tbsp Sour cream
  • 1 Tbsp Lemon zest, from 2 lemons
  • 2 Tbsp Lemon juice
  • 1/2 Tbsp Vanilla extract
For the Toppings:
  • 1/2 Cup Lemon Curd, homemade or storebought
  • 1 Cup Heavy whipping cream
  • 3 Tbsp Powdered sugar
  • 1/2 tsp Vanilla extract

Equipment

  • 9" Springform pan
  • 1 Deep roasting pan For the water bath

Method
 

  1. 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.
  2. 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.
  3. Add Eggs: Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.