This Lemon Curd Cheesecake recipe uses lemon curd in both the filling and on top, you get the bright citrus flavor in every bite instead of just on the surface.

I tested a few versions while working on this, and the one with curd in both places was easily the best. You get a creamy, rich cheesecake with a bright, tangy contrast that keeps it from feeling too heavy.

A lemon pie topped with whipped cream and lemon zest, sliced and served on a white plate.

I've made a ton of different cheesecake flavors over the years, but this one is one of my favorites. Lemon just works so well here. It cuts through the cream cheese richness while still keeping a dense New York-style texture.

It's also a really dependable cheesecake, even if you don't consider yourself a strong baker. The filling stays smooth, the water bath keeps the bake consistent, and it holds up well after chilling, which makes it a great option when you want to make dessert ahead.

Baking ingredients including eggs, lemon, lemon curd, cream cheese, graham crumbs, vanilla, butter, sugar, and flour.

The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Using Store-Bought Lemon Curd

I've tried a lot of store-bought options, and homemade lemon curd is usually thicker with a brighter, more pronounced flavor. You can make it a day or two ahead if you want to break up the work.

That said, a good-quality jar works is fine if you are short on time. I usually give it a quick taste and add a small squeeze of fresh lemon juice and a pinch of zest to enhance the flavor.

Tips to Make the Best Lemon Curd Cheesecake

Graham Cracker Crust

Use a flat-bottomed cup to gently pack in the graham cracker mixture, leaving a small curve where the bottom and sides meet. This adds a little extra stability so you can serve it without it crumbling.

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Four bowls showing cheesecake batter being mixed with sugar, fruit puree, and eggs, then fully blended.

Lemon Cheesecake Filling

Beat the cream cheese until it is perfectly smooth with no lumps.
Too much air can cause the cheesecake to crack, so mix the additional ingredients in on low speed, scraping the bowl frequently.

Side-by-side images of an unbaked and baked cheesecake in a round springform pan.

Bake in Water Bath

The water bath helps prevent cracking and ensures the cheesecake cooks evenly, resulting in a more even rise and a smoother texture.
After way too many soggy crusts from water leaks, I've fallen in love with silicone pan wraps. They make cooking in water baths so easy!

A hand spreads yellow glaze on a round cheesecake using a spatula on a white plate.

Top with Lemon Curd

Make sure the cheesecake has chilled for at least 4 hours before adding the lemon curd.
Give the curd a quick stir, then spread it onto the cheesecake from the center outward to keep the surface clean and avoid pulling up crumbs.

Two peach-colored sparkle shapes on a light gray background.

Top Tip!

Once the 2 inches around the edge look firm, turn off the oven and open the oven door. The middle will still be a little bit jiggly, but it will continue to cook as it slowly cools over the next hour.

A slice of creamy cheesecake topped with whipped cream and lemon garnish on a white plate.

Make it Special✨

Add dollops of lightly sweetened whipped cream to soften the tang of the curd and balance the richness. A few fresh berries or thin lemon slices on top make it feel finished without much extra effort.

A slice of cheesecake topped with whipped cream, a lemon slice, and a mint leaf on a white plate.

Make Ahead ⏳

You can add the lemon curd topping up to a day ahead, so it's completely ready to go when you need it. Just keep it covered in the fridge until you're ready to serve.

Recipe