Lemon Cheesecake with Lemon Curd

Oh my goodness, if you’re a fan of bright, zesty flavors and creamy desserts, then this Lemon Cheesecake with Lemon Curd is about to become your new best friend. Picture this: a velvety smooth cheesecake that’s perfectly sweet yet tangy, topped with a homemade lemon curd that’s like sunshine in a jar. Every bite is a balanced dance of rich, creamy goodness and the refreshing burst of lemon. It’s elegant enough to impress at any gathering, but easy enough to make for a simple indulgence at home. Trust me, you’re going to want a second slice (and maybe even a third)!

Why You’ll Love Lemon Cheesecake with Lemon Curd

If you’ve never paired lemon curd with cheesecake before, prepare to be amazed. Here’s why this dessert will become your new go-to:

• Tart and Sweet: The creamy, tangy lemon curd topping perfectly complements the richness of the cheesecake. The sweet and tart combination makes each bite refreshing yet indulgent.
• Showstopper: This cheesecake isn’t just a dessert—it’s a showstopper. Whether you’re hosting a dinner party, celebrating a special occasion, or treating yourself, this dessert will get people talking and asking for the recipe.
• Refreshing and Light: Unlike some heavy desserts, this cheesecake has a light, airy texture that makes it feel indulgent without being overwhelming.
• Make-Ahead Friendly: You can make this cheesecake in advance, which makes it perfect for entertaining. The flavors even get better after a day or two in the fridge!
• Customizable: The lemon curd can be made as tangy or sweet as you prefer, and you can top the cheesecake with fresh berries or a sprinkle of zest for extra flair.

Ingredients

Let’s go over the ingredients that will bring this irresistible dessert to life. No fancy ingredients—just pure, simple goodness that combines to create a slice of heaven.

For the Crust:

• Graham Crackers: The foundation of the crust, adding a sweet crunch that pairs perfectly with the creamy filling.
• Butter: Unsalted butter helps to bind the crumbs together and adds richness to the crust.
• Sugar: A bit of sweetness to balance the crunch and keep the crust simple and delicious.

For the Cheesecake Filling:

• Cream Cheese: The base of the cheesecake filling. Softened cream cheese gives the filling that rich, velvety texture.
• Sour Cream: Adds a bit of tang to the cheesecake and helps create a smooth, creamy consistency.
• Granulated Sugar: Sweetens the filling just enough to balance the tartness of the lemon.
• Eggs: The binding agents that make the filling firm up perfectly without being too dense.
• Vanilla Extract: A little touch of vanilla to round out the flavor and enhance the richness of the cheesecake.

For the Lemon Curd:

• Lemons: Fresh lemon juice and zest are essential for that zesty lemon flavor in the curd.
• Sugar: Balances the tartness of the lemons and makes the curd smooth and sweet.
• Eggs: The thickening agent for the curd, giving it that silky smooth texture.
• Butter: Adds richness and helps to bring everything together into a luxurious curd.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Making this cheesecake may sound like a lot of steps, but trust me—it’s totally worth it. Let’s break it down into manageable steps, so you can create this masterpiece with ease!

Step 1: Prepare the Crust

• Preheat your oven to 325°F (160°C).
• In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is evenly combined.
• Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
• Bake for 10 minutes, then remove from the oven and set aside to cool while you make the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the sour cream and vanilla extract, and continue to beat until fully combined.
• Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and free of lumps.
• Pour the cheesecake filling over the cooled crust in the springform pan.
• Bake at 325°F (160°C) for 50-60 minutes, or until the center is just set (it should still jiggle slightly when you tap the pan). The edges may look a little golden brown, but that’s okay!
• Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour. Then transfer it to the fridge to chill for at least 4 hours, or overnight for best results.

Step 3: Make the Lemon Curd

• In a saucepan, combine the lemon juice, lemon zest, and sugar. Heat over medium heat until the sugar has dissolved and the mixture is warm.
• In a separate bowl, whisk the eggs until smooth. Slowly add the warm lemon mixture to the eggs, whisking constantly to temper them.
• Return the egg-lemon mixture to the saucepan and cook over low heat, stirring constantly until it thickens (about 5-7 minutes). Be careful not to let it boil.
• Once thickened, remove from heat and stir in the butter until it’s melted and smooth.
• Let the lemon curd cool to room temperature, then refrigerate until ready to use.

Step 4: Assemble the Cheesecake

• Once the cheesecake has fully chilled, spread a generous layer of lemon curd over the top.
• Garnish with additional lemon zest or fresh berries if desired for an extra pop of color and flavor.

Step 5: Serve and Enjoy!

• Slice, serve, and enjoy! Each bite is a creamy, tangy dream that’ll have everyone asking for the recipe.

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]

How to Serve Lemon Cheesecake with Lemon Curd

This dessert is beautiful on its own, but here are a few fun ways to elevate the experience:

• Top with Fresh Berries: Add some fresh raspberries or blueberries for a burst of color and a bit of extra sweetness.
• Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch to this already indulgent dessert.
• Mint Leaves: Garnish with fresh mint leaves for a refreshing contrast to the tangy lemon curd.
• Crisp Lemon Shortbread: Serve with crisp lemon shortbread cookies for an extra crunchy element that pairs wonderfully with the cheesecake’s creaminess.

Additional Tips

Here are some extra tips to help you master this lemon cheesecake:

• Use Room Temperature Ingredients: For a smooth filling, make sure your cream cheese, eggs, and sour cream are all at room temperature before mixing.
• Don’t Overmix: When making the filling, be careful not to overbeat the eggs—just mix until everything is combined to avoid a cracked cheesecake.
• Prevent Cracks: To prevent cracking, bake the cheesecake in a water bath. Wrap the bottom of your springform pan with aluminum foil to make it waterproof, then place it in a larger pan filled with a little water.
• Make Ahead: This cheesecake is perfect for making ahead! You can prepare it a day or two in advance. The flavors will develop, and it’ll be ready to serve when you are.

FAQ Section

Q1: Can I use a store-bought lemon curd instead of making my own?
A1: Yes, you can! While homemade lemon curd adds a special touch, a good-quality store-bought lemon curd works just as well.

Q2: How do I store leftovers?
A2: Store leftover cheesecake in an airtight container in the fridge for up to 4 days. It’s even better the next day!

Q3: Can I freeze this cheesecake?
A3: Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.

Q4: How do I know when the cheesecake is done baking?
A4: The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

Q5: Can I use a different crust for the cheesecake?
A5: Absolutely! You can use a chocolate cookie crust, shortbread crust, or even a gluten-free crust if preferred.

Q6: How can I make the lemon curd less tangy?
A6: You can reduce the amount of lemon juice or increase the sugar slightly to make the curd less tangy.

Q7: Can I add something extra to the cheesecake filling?
A7: Yes! You can fold in some white chocolate chips or even a swirl of raspberry puree for added flavor.

Q8: Can I make this cheesecake without a springform pan?
A8: You can use a regular pie dish or a cake pan, but be sure to line the pan with parchment paper for easy removal.

Q9: Can I add a layer of lemon curd in the cheesecake filling?
A9: Definitely! You can swirl some lemon curd into the filling for a more intense lemon flavor.

**Q10

: How can I make this cheesecake gluten-free?**
A10: Simply swap out the graham crackers for gluten-free ones or use a gluten-free cookie base. Make sure the lemon curd ingredients are also gluten-free.

Conclusion

This Lemon Cheesecake with Lemon Curd is everything you could want in a dessert—creamy, tangy, and downright irresistible. It’s the perfect balance of sweet and tart, and the homemade lemon curd adds that extra special touch. Whether you’re making it for a special occasion or just because you deserve a treat, this cheesecake is sure to be a crowd-pleaser. So go ahead—indulge yourself with this delightful dessert. You won’t regret it!

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