Lemon Curd Cheesecake (Curd in the Filling and on Top)
Recipe by:Lemon Curd Cheesecake with curd in the filling and on top means real lemon flavor in every bite. Creamy, rich, and balanced with a bright, tangy finish. A make-ahead dessert that feels special without extra stress.
Ingredients
Graham Cracker Crust
- 1¾ cups (200 grams) graham cracker crumbs about 14 sheets digestive biscuits
- ¼ cup (50 grams) granulated sugar
- 6 tablespoons (85 grams) butter melted
Lemon Cheesecake Filling
- 32 ounces (900 grams) full-fat cream cheese at room temperature
- 1 cup (200 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 cup (280 grams) lemon curd at room temperature
- 1 tablespoon (6 grams) lemon zest
- ½ teaspoon (3 grams) fine sea salt
- 4 pcs (200 grams) large eggs at room temperature
Topping
- ½ cup (113 grams) lemon curd
- whipped cream and lemon zest optional
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (177°C).
- Process the graham crackers in a food processor until they are fine crumbs. If you don’t have a food processor, place them in a resealable bag and crush with a rolling pin until finely ground.1¾ cups graham cracker crumbs
- Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl. The mixture should resemble wet sand and hold together when pressed.¼ cup granulated sugar, 6 tablespoons butter
- Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch springform pan, using the bottom of a measuring cup to pack it tightly.
- Bake for 10 minutes, then remove from the oven and allow to cool while preparing the filling. Reduce the oven temperature to 325°F (163°C).
Lemon Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes.32 ounces full-fat cream cheese, 1 cup granulated sugar
- Add the flour and mix briefly, scraping down the sides of the bowl.2 tablespoons all-purpose flour
- Add the cooled lemon curd, lemon zest, and salt. Mix until smooth and fully incorporated.1 cup lemon curd, 1 tablespoon lemon zest, ½ teaspoon fine sea salt
- Add the eggs one at a time, mixing on low speed just until combined after each addition.4 pcs large eggs
- Scrape the bowl and gently fold the batter a few times to ensure everything is evenly mixed.
- Pour the cheesecake batter into the prepared pan and tap it gently on the counter to release any air bubbles.
- Place your 9-inch springform pan inside a silicone pan wrap or nest it inside a 10-inch cake pan. This protects the cheesecake from water without needing to wrap it in foil.
- Bring about 4 to 6 cups of water to a boil in a kettle or large pot. Carefully pour the hot water into the roasting pan around the outer edge until the water is about 1 inch deep.
- Transfer the pan to the oven and bake for 70–85 minutes, until the edges are set and slightly puffed while the center still has a gentle wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and cool at room temperature for 2 hours, then cover and refrigerate for at least 3 hours, preferably overnight.
- Once fully chilled, spread a heaping ½ cup of lemon curd over the top in a smooth, even layer.½ cup lemon curd
- If desired, pipe whipped cream around the edges and dust freshly grated lemon zest over the top before serving.whipped cream and lemon zest
Notes
Storage:
- Refrigerator: Store the cheesecake covered well with plastic wrap or in an airtight
container in the refrigerator for 4–5 days. The lemon curd topping and whipped
cream will hold their texture and shine during this time, but for the cleanest look on the whipped swirls, add them just before serving if possible. - Room Temperature: Always keep this cheesecake chilled. Because the filling
contains dairy and eggs, it should not sit at room temperature for more than 1–2
hours. - Freezer: The cheesecake (without whipped cream) can be frozen for up to 2
months. To freeze, chill the baked cheesecake completely, then wrap tightly in
plastic wrap, followed by a layer of heavy-duty foil. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1serving | Calories: 547kcal | Carbohydrates: 52g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 545mg | Potassium: 126mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
