Lemon Cheesecake with Lemon Curd

Hey there, dessert lover! Let me introduce you to a treat that’ll take your taste buds on a tangy, creamy adventure—this Lemon Cheesecake with Lemon Curd! Picture a velvety cheesecake with a silky smooth texture, topped with a luscious lemon curd that balances the richness with just the right amount of zing. It’s the kind of dessert that feels like sunshine in a bite. Whether you’re baking it for a special occasion or just because you deserve a sweet treat, trust me, you’re going to love this one. Let’s dive in!

Why You’ll Love Lemon Cheesecake with Lemon Curd

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

• Versatile: Perfect for a cozy night in or as a showstopper at a gathering. Imagine bringing this to a party and seeing everyone’s faces light up when they take that first bite. It’s the kind of dessert that always steals the show.
• Budget-Friendly: Simple ingredients come together to create something extraordinary! You don’t need to break the bank to make this cheesecake, and the results will make you feel like a pro in the kitchen.
• Quick and Easy: You don’t need to be a baking expert to make this happen. The steps are straightforward, and the cheesecake does the work for you while it chills in the fridge.
• Customizable: Want to switch things up? You can make this cheesecake your own by adding a touch of vanilla to the curd, swapping lemon for lime, or even mixing in a few berries for extra flair.
• Crowd-Pleasing: I promise, everyone will adore this one. Tangy, creamy, and decadent, this cheesecake has the perfect balance of flavors that make it a hit at any occasion.

Ingredients

Here’s the magic of this cheesecake—it uses simple ingredients that come together beautifully to create a rich, tangy dessert. Let’s break it down:

For the Crust

Graham Cracker Crumbs: These little crumbs create the perfect base for your cheesecake—crisp, buttery, and a touch of sweetness. It gives that satisfying crunch with each bite.

Sugar: Just a little sweetness to balance out the richness of the cheesecake and the tartness of the lemon.

Butter: It’s all about binding the crust together and adding that rich, buttery flavor. You want it to hold together when pressed into the pan.

For the Cheesecake Filling

Cream Cheese: The heart and soul of this cheesecake! It gives the filling that smooth, creamy texture that’s irresistible.

Sour Cream: For a slight tang and to help create the luscious, smooth texture.

Granulated Sugar: Sweetens the cheesecake and helps balance out the lemon’s tartness.

Vanilla Extract: A little vanilla always adds a beautiful depth of flavor.

Eggs: These help set the cheesecake, making it firm yet creamy.

For the Lemon Curd

Lemon Juice: The star ingredient! Freshly squeezed lemon juice gives the curd that fresh, bright citrus flavor.

Egg Yolks: These provide richness and help thicken the curd to the perfect, silky consistency.

Butter: Adds richness and smoothness to the curd, making it feel luxurious.

Sugar: Sweetens the curd and balances the tartness of the lemon.

(Note: the full ingredient list with measurements is provided in the recipe card below.)

Instructions

Let’s dive into the steps to create this tangy, creamy masterpiece!

Make the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine your graham cracker crumbs, sugar, and melted butter. Stir everything together until the crumbs are evenly coated with butter. Press the mixture into the bottom of a greased 9-inch springform pan, making sure it’s compacted evenly. Pop it in the oven for about 10 minutes to set, then let it cool while you prepare the filling.

Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the sour cream and vanilla extract, and mix until well combined. One at a time, add the eggs, mixing well after each addition. Pour the filling into the cooled crust, spreading it evenly. Bake for 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Then, refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.

Make the Lemon Curd

While the cheesecake is chilling, let’s whip up the lemon curd! In a medium saucepan, whisk together the egg yolks, lemon juice, and sugar. Cook over medium heat, whisking constantly until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the butter until smooth. Let the curd cool to room temperature.

Assemble the Cheesecake

Once the cheesecake has set and the curd is cool, spread the lemon curd over the top of the cheesecake. You can smooth it out with a spatula or leave it slightly textured for a rustic look. Chill the cheesecake for another 30 minutes to set the curd.

Serve and Enjoy

Once your cheesecake is fully chilled and the curd has set, slice it up and serve! It’s the kind of dessert that will have everyone coming back for more.

Nutrition Facts

Servings: 10
Calories per serving: 350

Preparation Time

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 5 hours (including chilling time)

How to Serve Lemon Cheesecake with Lemon Curd

This cheesecake is so dreamy on its own, but here are some extra ideas to elevate your experience:

• Fresh Berries: Serve with a handful of fresh raspberries, blueberries, or strawberries to complement the lemon’s tartness and add a pop of color.
• Whipped Cream: A dollop of freshly whipped cream can make this cheesecake even more indulgent.
• Mint Garnish: A sprig of fresh mint on top can add a refreshing touch and look gorgeous on the plate.
• Crusty Bread: If you’re looking for a bit of contrast, serve it with some light, crusty bread on the side to balance the richness of the cheesecake.

Additional Tips

Here are some extra tips to make this recipe even easier and more delicious:

• Prep Ahead: You can make the cheesecake and curd the day before! Just refrigerate overnight, and it’ll be ready to go the next day.
• Lemon Variations: If you love citrus, try using lime instead of lemon for a twist on the classic.
• Dietary Adjustments: You can make this cheesecake gluten-free by using a gluten-free graham cracker crust.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day or two!
• Freezing: This cheesecake freezes beautifully! Just wrap it tightly in plastic wrap and foil, then freeze for up to a month.

FAQ Section

Q1: Can I substitute the graham cracker crust with something else?

A1: Absolutely! You can use a crushed cookie crust, like Biscoff or even Oreos, if you want a different flavor.

Q2: Can I make the cheesecake without sour cream?

A2: Yes! You can substitute sour cream with Greek yogurt for a slightly tangy flavor or use extra cream cheese if you prefer.

Q3: Can I make this recipe ahead of time?

A3: Yes, this cheesecake actually gets better after chilling for a few hours or overnight, so it’s perfect for making ahead!

Q4: How do I store leftovers?

A4: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month.

Q5: Can I make this cheesecake without the lemon curd?

A5: You sure can! The cheesecake is delicious on its own, but the lemon curd really takes it to the next level.

Q6: Can I freeze this cheesecake?

A6: Yes! Just wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the fridge before serving.

Q7: How do I know when the cheesecake is done baking?

A7: The cheesecake should be set but slightly wobbly in the center. You can also use a toothpick to check for doneness—it should come out clean but with a little cheesecake on it.

Q8: Can I use bottled lemon juice for the curd?

A8: Fresh lemon juice is best for flavor, but if you must, bottled lemon juice will work as well.

Q9: Can I use a regular pie pan instead of a springform pan?

A9: A pie pan will work, but a springform pan makes it easier to remove the cheesecake without damaging the edges.

Q10: How do I reheat leftover cheesecake?

A10: You can enjoy it cold, but if you prefer it slightly warmer, let it sit at room temperature for about 15-20 minutes before serving.

Conclusion

And there you have it! This Lemon Cheesecake with Lemon Curd is your new go-to dessert—refreshing, creamy, and just the right amount of tangy. Perfect for any occasion, it’s sure to impress your friends and family. Whether you’re celebrating or just treating yourself, this cheesecake is a winner every time. So, what are you waiting for? Grab your ingredients and get baking—your taste buds will thank you!

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