Lemon curd cheesecake is a show-stopping dessert that combines the rich, creamy texture of classic cheesecake with the bright, zesty flavors of fresh lemons. This beloved treat is a harmonious medley of a crunchy graham cracker crust, a velvety cheesecake filling, and a glossy, tart lemon curd topping.
Lemon curd cheesecake has become a favorite at celebrations, family gatherings, and special occasions thanks to its vibrant flavor and beautiful presentation. The origins of cheesecake can be traced back to ancient Greece, while lemon curd has its roots in British cuisine, often served with scones or layered in cakes.
The fusion of these two beloved treats brings a modern twist to a timeless classic.
With keywords such as lemon curd cheesecake, tangy dessert, and creamy cheesecake dessert, this recipe not only satisfies your sweet tooth but also showcases a unique balance of flavors that will delight anyone who loves citrus.
Whether you are an experienced baker or a home cook looking to impress, this recipe guides you through every step, ensuring you serve an exquisite dessert that makes summer entertaining truly memorable.
Discover why lemon curd cheesecake has captivated dessert lovers everywhere, and bring this fresh, indulgent treat to your next event or family gathering for an unforgettable finale. The tang of the lemon curd perfectly cuts through the rich filling, resulting in a dessert that feels both indulgent and refreshing.
Let this comprehensive recipe article equip you with the knowledge and skills to make a lemon curd cheesecake that's as beautiful as it is delicious.
Ingredients
- For the crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- Pinch of salt
- For the cheesecake filling:
- 3 (8-ounce) packages (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60ml) sour cream
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- For the lemon curd topping:
- 3 large egg yolks
- 1 large egg
- ½ cup (100g) granulated sugar
- ½ cup (120ml) freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 4 tablespoons (55g) unsalted butter, cut into cubes
- Pinch of salt
- Optional garnish:
- Whipped cream
- Fresh lemon slices
- Fresh berries (blueberries or raspberries)
- Mint leaves
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper for easy release.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup or a glass. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
- Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy, scraping down the sides as needed.
- Add the granulated sugar and beat until well combined, then mix in the eggs one at a time, blending just until incorporated after each addition.
- Add the sour cream, vanilla extract, and lemon zest to the mixture. Beat until smooth and creamy, avoiding overmixing which can cause cracks.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan to create a water bath, which helps prevent cracking.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- While the cheesecake chills, prepare the lemon curd. In a medium saucepan, whisk together the egg yolks, whole egg, sugar, lemon juice, zest, and salt.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not allow the mixture to boil.
- Remove from heat and immediately stir in the butter until melted and smooth. Pour the curd through a fine mesh sieve into a bowl to remove any lumps.
- Allow the lemon curd to cool to room temperature, then cover and refrigerate until ready to use.
- Once the cheesecake is well chilled, spread the prepared lemon curd gently over the top, smoothing it with an offset spatula.
- Return the cheesecake to the refrigerator for at least 1 hour to set the topping.
- When ready to serve, garnish with whipped cream, lemon slices, berries, and mint leaves if desired. Slice with a clean, warm knife for neat portions.
Nutritional Information
Lemon curd cheesecake is a rich dessert that delivers a luxurious blend of flavors and textures, but it is important to be mindful of portion sizes and ingredients when considering its nutritional profile.
This dessert is relatively high in calories due to its creamy cheesecake base, made primarily from cream cheese, eggs, and sugar, all blended over a buttery graham cracker crust.
A typical slice (about 1/12th of the cake) can provide approximately 400-500 calories, with significant amounts of fat, particularly saturated fat from the cream cheese and butter. The dessert also includes carbohydrates, primarily from the sugar and graham crackers, offering a quick source of energy.
Protein content is moderate because of the eggs and dairy components. Although it is not low in sugar, the lemon curd offers the unique benefit of vitamin C, helping to boost immune health and add a refreshing citrus note.
There is also some calcium and vitamin A present due to the dairy ingredients. For those with dietary concerns, small adjustments can be made, such as using reduced-fat cream cheese, cutting back on added sugar, or opting for whole wheat or gluten-free cracker crumbs in the crust.
Despite its indulgence, lemon curd cheesecake can be enjoyed as an occasional treat within a balanced and varied diet, especially when paired with fresh fruit to add fiber and nutrients. Remember to cut moderate slices and savor the intense flavors, making each bite count.
Wine and Beverage Pairings
Lemon curd cheesecake's lively citrus notes call for beverages that can complement its tanginess and creamy mouthfeel. A lightly chilled glass of Moscato d'Asti, with its gentle bubbles and faint sweetness, pairs wonderfully by highlighting the tart lemon flavor without overwhelming the palate.
If you prefer white wine, a late harvest Riesling or an off-dry Gewürztraminer brings floral and stone fruit undertones that balance the dessert's acidity. For non-alcoholic options, try an iced herbal tea, such as chamomile or a mint-infused lemonade, which creates a cooling, refreshing counterpoint.
Coffee lovers will find that a smooth espresso or a classic americano enhances the cheesecake's richness and lends an elegant finish to any dessert course. Whatever your preference, these beverage pairings will ensure your lemon curd cheesecake experience is both complete and memorable.
Cooking Tips and Variations
Achieving a perfect lemon curd cheesecake requires attention to detail and a few tried-and-true tips. First, always use room temperature ingredients, especially cream cheese and eggs, to create a smooth and lump-free filling.
Overmixing the batter can incorporate too much air, which may cause cracks during baking; mix just until combined for the best texture. Baking in a water bath (bain-marie) ensures even heat distribution and helps prevent the cheesecake from cracking or drying out.
When making the lemon curd, constant stirring and low heat are essential to avoid curdling the eggs. Straining the curd through a mesh sieve will create the silkiest topping without lumps.
For those looking to add a personal twist, consider mixing a tablespoon of poppy seeds into the crust for added texture, or swirling a berry compote through the top before baking for a visually stunning presentation.
If you prefer individual portions, use a muffin tin lined with paper cups for mini cheesecakes. For a gluten-free version, substitute gluten-free graham crackers or cookies in the crust.
Lastly, always let the cheesecake chill thoroughly-the flavors and texture improve as it rests, making patience a virtue with this luscious dessert.
Serving Suggestions
Serving lemon curd cheesecake is an exercise in elegance and delight. For best results, ensure the cheesecake is thoroughly chilled, as this firms up both the filling and the curd topping, making for clean, attractive slices.
To achieve picture-perfect portions, dip a sharp, non-serrated knife in hot water, wipe clean, and cut the cheesecake, repeating as needed between slices. Present the slices on chilled dessert plates for an extra touch of sophistication.
Enhance the visual appeal and flavor profile by garnishing with generous dollops of freshly whipped cream, thinly sliced lemon rounds, and an array of vibrant berries such as blueberries, raspberries, or blackberries. A scattering of fresh mint leaves provides a pop of color and a refreshing aromatic note.
For festive occasions, you might even dust the top with a light sprinkle of powdered sugar or a touch of edible gold leaf for a luxurious touch. Serving smaller pieces alongside a fruit platter allows guests to sample several desserts or enjoy a lighter treat.
Lemon curd cheesecake pairs beautifully with tea or a sparkling beverage, making it ideal for bridal showers, garden parties, or elegant dinners. To complement the tangy flavor of the cheesecake, offer a medley of citrus fruits or a zesty coulis on the side.
No matter the occasion, this cheesecake is certain to steal the show and leave a lasting impression on your guests.
Health Benefits
While lemon curd cheesecake is undeniably decadent, it can be enjoyed as part of a balanced diet when savored in moderation. Lemons are a notable source of vitamin C, an essential antioxidant that supports immune health, helps the body absorb iron, and protects cells from oxidative stress.
The dairy components in the cheesecake provide calcium, crucial for bone health, as well as vitamin A, which supports healthy skin and vision. Eggs supply protein and key nutrients like choline and essential amino acids.
By serving the cheesecake with fresh berries or slicing it thinner, you can increase the dessert's nutritional value and fiber content while moderating calorie intake.
For those seeking more health-conscious alternatives, consider using reduced-fat cream cheese and light sour cream, or substituting part of the sugar with a natural sweetener such as stevia. The portion-rich flavor and satisfying texture of lemon curd cheesecake make it possible to enjoy a decadent dessert without overindulgence.
Remember, mindful eating and occasional treats can contribute to an overall positive relationship with food and dessert enjoyment.
Frequently Asked Questions
Yes, lemon curd cheesecake is ideal for making ahead. It needs several hours to chill and set, and the flavors improve as it rests. Prepare the cheesecake a day or two in advance, keeping it refrigerated until serving.
To help prevent cracks, use room temperature ingredients, avoid overmixing the batter, and bake the cheesecake in a water bath. Also, let the cheesecake cool gradually in the oven with the door slightly open.
While fresh lemon juice delivers the brightest and most vibrant flavor, bottled lemon juice can be used in a pinch. However, your curd may lack the same freshness and fragrance.
Yes, you can prepare a no-bake cheesecake by using gelatin or whipped cream to stabilize the filling. Pair it with your favorite homemade or store-bought lemon curd for the topping.
Absolutely. Substitute gluten-free graham crackers or cookies in the crust, following the same ratios and method as described in the original recipe.
Lemon curd cheesecake is the perfect balance of creamy, dreamy indulgence and refreshing citrus zest, making it the ultimate dessert for any season. With its rich graham cracker crust, smooth cheesecake layer, and tangy lemon curd topping, this recipe delivers on flavor, texture, and visual appeal. Ideal for special occasions or simply treating yourself, this elegant dessert is sure to impress guests and satisfy any sweet craving. By following the tips and step-by-step instructions provided, you can easily master this delightful citrus-infused cheesecake and personalize it with your favorite garnishes or creative twists. Savor each bright and creamy bite, knowing that this lemon curd cheesecake is not only delicious but also a memorable centerpiece for your dessert table.
Ingredients
- For the crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- Pinch of salt
- For the cheesecake filling:
- 3 (8-ounce) packages (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ¼ cup (60ml) sour cream
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon
- For the lemon curd topping:
- 3 large egg yolks
- 1 large egg
- ½ cup (100g) granulated sugar
- ½ cup (120ml) freshly squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 4 tablespoons (55g) unsalted butter, cut into cubes
- Pinch of salt
- Optional garnish:
- Whipped cream
- Fresh lemon slices
- Fresh berries (blueberries or raspberries)
- Mint leaves
Instructions
-
1Preheat your oven to 350°F (175°C). Lightly grease a 9-inch (23cm) springform pan and line the bottom with parchment paper for easy release.
-
2In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly moistened.
-
3Press the crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup or a glass. Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
-
4Reduce the oven temperature to 325°F (163°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy, scraping down the sides as needed.
-
5Add the granulated sugar and beat until well combined, then mix in the eggs one at a time, blending just until incorporated after each addition.
-
6Add the sour cream, vanilla extract, and lemon zest to the mixture. Beat until smooth and creamy, avoiding overmixing which can cause cracks.
-
7Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
-
8Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan to create a water bath, which helps prevent cracking.
-
9Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
-
10Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it from the pan. Let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
-
11While the cheesecake chills, prepare the lemon curd. In a medium saucepan, whisk together the egg yolks, whole egg, sugar, lemon juice, zest, and salt.
-
12Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not allow the mixture to boil.
-
13Remove from heat and immediately stir in the butter until melted and smooth. Pour the curd through a fine mesh sieve into a bowl to remove any lumps.
-
14Allow the lemon curd to cool to room temperature, then cover and refrigerate until ready to use.
-
15Once the cheesecake is well chilled, spread the prepared lemon curd gently over the top, smoothing it with an offset spatula.
-
16Return the cheesecake to the refrigerator for at least 1 hour to set the topping.
-
17When ready to serve, garnish with whipped cream, lemon slices, berries, and mint leaves if desired. Slice with a clean, warm knife for neat portions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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