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Lemon Curd Cheesecake

A delightful dessert that combines rich cheesecake with refreshing lemon curd, served on a crispy graham cracker crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Lemon Curd
  • ⅔ cup granulated sugar Sweet yet balanced, adding the perfect sweetness.
  • 1 large egg large egg The cornerstone, binding the ingredients together with moisture.
  • 2 large large egg yolks Enriching the cheesecake mixture for a creamy texture.
  • ⅓ cup lemon juice (freshly squeezed) Juicy and zesty, the star of the show, adding brightness.
  • 1 lemon lemon (zested) Aromatic and fragrant, amplifying the lemon flavor.
  • ⅛ teaspoon sea salt Enhancing the sweetness and balancing the flavors.
  • ⅓ cup unsalted butter (cold and cubed) Contributing richness to the filling.
For the Crust
  • 2 cups graham cracker crumbs Crispy and sweet, forming a delightful crust.
  • ¼ cup granulated sugar Added to the crust for extra sweetness.
  • ½ cup unsalted butter (melted and cooled) Ensuring a rich crust.
For the Cheesecake Filling
  • ¾ cup heavy whipping cream (cold) Creating a light and airy texture in the filling.
  • ½ cup granulated sugar To sweeten the whipped cream for the cheesecake.
  • 1 lemon lemon (zested) Another burst of citrus flavor to elevate the dessert.
  • 24 oz cream cheese (softened) The foundation of this cheesecake, providing creamy indulgence.
  • ½ cup prepared lemon curd Adding an additional lemony punch.
  • 1 tablespoon lemon juice (freshly squeezed) Brightening the overall flavor profile.

Method
 

Making the Lemon Curd
  1. In a medium saucepan, whisk together the sugar, egg, and egg yolks until well-combined.
  2. Add the freshly squeezed lemon juice, lemon zest, and sea salt; whisk to combine completely.
  3. Set the saucepan on medium-low heat and stir frequently as it begins to simmer. Keep stirring until the mixture thickens—this should take about 8-10 minutes.
  4. Once thickened, pour the lemon curd into a non-metal container or jar and add the cubed unsalted butter. Stir until the butter melts and the mixture is smooth.
  5. Cover with plastic wrap directly on the surface and refrigerate to chill and thicken.
Preparing the Crust
  1. Grease a 9” springform pan lightly with vegetable oil. To ensure easy release, line the bottom with a round of parchment paper.
  2. In a large bowl, combine the graham cracker crumbs, sugar, and salt.
  3. Add the melted butter and stir until fully combined.
  4. Pour the crust mixture into the prepared springform pan and use your fingers or the bottom of a glass to press the crust firmly up the sides and tightly into the bottom. Set aside.
Preparing the Cheesecake Filling
  1. In a chilled medium bowl, whip the cold heavy whipping cream until stiff peaks form. Set it aside in the fridge.
  2. In a separate large bowl or stand mixer, combine the grated lemon zest and sugar. Mix until fragrant and yellow in color.
  3. Add the softened cream cheese and blend until fluffy and creamy, making sure to scrape down the bowl’s sides frequently.
  4. Once combined, stir in the lemon curd and lemon juice. Mix until well incorporated, scraping the sides of the bowl as needed.
  5. Gently fold the whipped cream into the cheesecake mixture, ensuring not to deflate the mixture.
  6. Transfer this lovely filling into the prepared crust, spreading it smoothly and evenly. Cover and chill for at least 8 hours, or overnight for best results.
Serving the Cheesecake
  1. After chilling, spread the remaining lemon curd on top of the cheesecake.
  2. Optionally, garnish with lemon slices for a beautiful presentation.
  3. Slice the cheesecake, ensuring you wipe the knife clean with each cut for neat slices.
  4. Serve and enjoy the refreshing flavors of this Lemon Curd Cheesecake!

Notes

Let your cream cheese soften at room temperature for a smoother mix. For an extra burst of lemon flavor, add an additional tablespoon of lemon zest into the filling. Taste the lemon curd before adding it. Adjust the sweetness with sugar if your lemons are particularly tart. When folding in the whipped cream, do so gently to maintain the light texture of the cheesecake.