Get ready to bake the ultimate lemon curd cheesecake! This show-stopping dessert perfectly blends a rich, tangy lemon curd with a lusciously creamy vanilla bean filling, all resting on a crisp cookie crust.
The result is a vibrant, intensely flavored treat that’s surprisingly easy to make. Prepare for an unforgettable dessert experience that tastes as incredible as it looks.
Table of Contents
Why You’ll Love This Lemon Curd Cheesecake
You’ll adore this incredible lemon curd cheesecake for many reasons. It truly delivers on flavor and texture, making it a home baker’s favorite.
- Experience intense lemon flavor in every single bite, perfectly balanced with sweet creaminess.
- Achieve a velvety smooth, crack-free texture thanks to a simple water bath baking method.
- Our easy technique ensures an impressive dessert, even for beginners, making it perfect for any occasion.
- The recipe provides the option to use incredible homemade lemon curd for a truly gourmet touch.
- This delightful cheesecake is a guaranteed crowd-pleaser and a staple for special events or simple indulgences.
Ingredients
Gather your ingredients for this delightful lemon curd cheesecake. Using high-quality components ensures the best flavor and texture for your dessert.
For the Crust:
- 270 g digestive cookies or graham crackers
- 113 g butter, melted
- 2 tablespoons powdered sugar
For the Lemon Curd Filling:
- 452 g full-fat cream cheese, brick-style, room temperature (2 packages)
- 100 g granulated sugar (½ cup)
- 2 large eggs, room temperature
- 280 g lemon curd (1 cup)
- 2 tablespoons all-purpose flour
- 1 vanilla bean, scraped
- Pinch fine sea salt
Notes & Substitutions
- For the best lemon curd cheesecake, use a good quality homemade lemon curd. You can also use a high-quality store-bought option for convenience.
- Ensure your cream cheese is full-fat, brick-style, and completely at room temperature; this prevents lumps and guarantees a silky smooth batter. Graham crackers or vanilla wafers work wonderfully for the crust if digestive cookies are unavailable.
- For a decadent chocolate twist, try an Oreo crust without the cream. If you don’t have a fresh vanilla bean, substitute with one teaspoon of vanilla bean paste or pure vanilla extract.
Equipment
Having the right tools makes baking this delicious dessert a breeze.
- 8-inch round cake pan (3 inches tall)
- Large roasting pan or sheet cake pan (for water bath)
- Parchment paper
- Metal binder clips (optional, for parchment)
- Food processor
- Stand mixer with paddle attachment (or hand mixer)
- Rubber spatula
- Fine-mesh sieve (optional, for smooth batter)
Instructions For Lemon Curd Cheesecake
Follow these simple steps to create your perfect lemon curd cheesecake. This recipe is designed for ease and amazing results!
Do Ahead:
Prepare your lemon curd hours or even days in advance. Remember to take the cream cheese and eggs out of the fridge a few hours before baking, allowing them to reach room temperature.
Make the Crust:
- Grease and line an 8-inch round cake pan with parchment paper, securing it with metal clips if desired. Preheat your oven to 350°F (175°C). Pulse the digestive cookies in a food processor until they form fine crumbs.
- In a heatproof bowl, melt the butter and stir it together with the cookie crumbs and powdered sugar. Press this mixture firmly onto the bottom and up the sides of the prepared pan.
- Use the bottom of a measuring cup to compact it tightly. Bake the crust for 10 minutes, then remove it to chill while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
Make the Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese with the granulated sugar until the mixture is completely smooth, scraping down the bowl as needed to ensure no lumps remain.
- Scrape the seeds from a fresh vanilla bean and add them to the cream cheese mixture, along with the fine sea salt. Beat again until just combined.
- Next, add the lemon curd and mix only until it is incorporated into the batter. Add the large eggs one at a time, mixing minimally after each addition, just until they are incorporated.
- Finally, gently whisk in the all-purpose flour. If you notice any small lumps, pour the filling through a fine-mesh sieve into the chilled crust for an extra smooth texture, scraping the bottom of the sieve to get every bit of filling.
Bake the Cheesecake:
- Carefully place your cheesecake pan into a larger roasting pan or sheet cake pan. Fill the outer pan with hot water, ensuring it comes halfway up the sides of the cheesecake pan.
- Bake the cheesecake for 50-60 minutes. It’s perfectly done when the edges are set but the center still has a slight, gentle wobble when you lightly jiggle the pan.
- For an optional extra burst of lemon flavor, spread about a half-inch layer of additional lemon curd over the top of the cheesecake during the last 10 minutes of baking.
Cooling & Chilling:
- Once baking is complete, turn off the oven but leave the cheesecake inside. Prop the oven door open slightly with a wooden spoon and let the cheesecake cool in the oven for at least 30 minutes.
- This slow cooling prevents cracks. Remove the cheesecake from the oven and water bath, then let it cool on the counter for another 30 minutes.
- Finally, transfer the cheesecake to the refrigerator and chill it for at least 8 hours, or ideally overnight, until it is completely firm. This crucial step ensures the perfect texture and allows the flavors to fully develop.
Pro Tips & Troubleshooting
Achieve the best lemon curd cheesecake by following these expert tips.
- Achieve Smooth Batter: Always ensure your cream cheese is very soft and at room temperature before beating it.
- Prevent Cracks: Do not overmix the eggs; mix only until just combined. Baking in a water bath is essential for even heat and preventing cracks.
- Slow Cooling: This crucial step prevents the cheesecake from sinking and cracking. Let it cool gradually in the oven before moving to the counter, then the fridge.
- Don’t Overbake: The center should still have a slight wobble. Overbaking leads to a dry texture and cracks.
- Patience is Key: Allow the full chilling time (8 hours or overnight) for the best firm texture and flavor.
According to culinary experts, a water bath helps prevent cheesecake cracks by providing a humid environment and ensuring even baking.
Common Mistakes to Avoid
- Using cold ingredients, especially cream cheese, will lead to a lumpy batter.
- Overmixing the batter, particularly after adding eggs, incorporates too much air, which can cause cracks.
- Rushing the cooling process can cause the cheesecake to sink or crack due to temperature shock.
- Using low-fat or whipped cream cheese will result in an inferior, less stable texture for your cheesecake.
Serving, Storage, & Variations
This versatile lemon curd cheesecake is delightful on its own or enhanced with simple additions.
Serving:
Garnish slices with fresh berries like raspberries or blueberries, a dollop of whipped cream, or a sprinkle of fresh lemon zest for extra visual appeal and brightness.
Storage:
Store any leftover cheesecake covered tightly in the refrigerator for up to 5 days.
Freezing:
To freeze, slice the cheesecake, wrap each slice individually in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 1 month. Thaw individual slices in the refrigerator overnight before serving.
Variations
- Lemon Meringue Cheesecake: For an extra layer of decadence, top your chilled cheesecake with a fluffy Swiss meringue. (Refer to a separate meringue recipe for instructions.)
- Other Citrus Curds: Get creative by experimenting with different citrus curds like blood orange, lime, or grapefruit curd for a unique twist.
- Different Crusts: Explore crust alternatives such as gingersnap, shortbread, or almond cookie crusts to complement the creamy filling.
Nutrition Information
Please note that these nutritional values are estimates and can vary based on specific ingredients and serving sizes.
Per serving (based on 10 servings):
| Nutrient | Amount |
|---|---|
| Calories | 450-500 kcal |
| Total Fat | 30-35 g |
| Saturated Fat | 18-22 g |
| Cholesterol | 130-150 mg |
| Sodium | 200-250 mg |
| Total Carbs | 40-45 g |
| Sugars | 30-35 g |
| Protein | 7-9 g |
Frequently Asked Questions
Why did my cheesecake crack?
Cracks often occur from overmixing the batter, especially after adding eggs, or from rapid cooling. Ensure your ingredients are room temperature and cool the lemon curd cheesecake slowly.
Can I use store-bought lemon curd?
Yes, you can use high-quality store-bought lemon curd for convenience. However, homemade curd offers a superior, fresher flavor.
How long does this cheesecake need to chill?
It requires a minimum of 8 hours of chilling time in the refrigerator, but ideally, chill it overnight for the best firm texture.
Conclusion
This lemon curd cheesecake is truly a showstopper, offering an irresistible combination of creamy texture and vibrant lemon flavor that’s sure to impress everyone. Its smooth filling and tangy finish make it a perfect dessert for any occasion, from casual gatherings to elegant dinners.
With our clear, step-by-step guide, even beginner bakers can achieve bakery-quality results right in their own kitchen. Go ahead, bake this zesty, creamy dream dessert and enjoy every delectable bite. We can’t wait to see your wonderful creations!
Lemon Curd Cheesecake
Ingredients
Equipment
Method
- Grease and line an 8-inch round cake pan with parchment. Preheat oven to 350°F (175°C). Pulse cookies into crumbs, mix with butter and sugar, and press into pan. Bake 10 minutes, then chill. Reduce oven to 325°F (160°C).
- Beat cream cheese and sugar until smooth. Add vanilla bean seeds and salt. Mix in lemon curd until combined. Add eggs one at a time, mixing just until incorporated. Whisk in flour. Sieve batter if needed.
- Pour filling into chilled crust. Place pan in roasting pan and add hot water halfway up sides. Bake 50–60 minutes until center is just set. Optional: Add lemon curd on top in final 10 minutes.
- Turn off oven, crack door, and let cheesecake cool 30 minutes. Cool on counter 30 minutes more, then refrigerate 8 hours or overnight until fully chilled and set.
Nutrition
Notes
- Use full-fat, brick-style cream cheese at room temperature to prevent lumps.
- Water bath and slow cooling prevent cracks.
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