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Lemon Curd Cheesecake Recipe

Dive into the refreshingly tangy world of lemon curd cheesecake. This recipe combines the sweetness of cheesecake with the tartness of lemon curd, bringing a perfect balance of flavors. The crumbly graham cracker crust adds an extra layer to the texture, making each bite a delightful experience. Enjoy making this wonderful dessert that is sure to impress your guests and family alike.

Lemon Curd Cheesecake Recipe

Photos of Lemon Curd Cheesecake Recipe

While most of the ingredients for this recipe are commonplace, you might not typically have lemon curd or graham cracker crumbs in your pantry. Lemon curd is a thick, sweet, and tangy lemon spread, available in the jam and preserves section in the supermarket. Graham cracker crumbs can be found in the baking aisle, but if unavailable, you can also make your own by crushing graham crackers.

Ingredients for Lemon Curd Cheesecake

Lemon juice: This is the main flavoring ingredient for the lemon curd. Fresh lemon juice is ideal for a more pronounced flavor.

Egg yolks: These are used in both the lemon curd and cheesecake filling to give them richness and a smooth texture.

Sugar: It sweetens the curd, crust, and filling.

Lemon zest: This brings in an extra punch of lemon flavor.

Butter: This is used in the crust, curd, and filling for richness and flavor.

Graham cracker crumbs: These form the base of the cheesecake.

Cream cheese: This is the main component of the cheesecake filling.

All-purpose flour: This helps to stabilize the cheesecake filling.

Vanilla extract: A flavor enhancer.

Sour cream: It adds tanginess and creaminess to the filling.

Lemon curd: This is spread over the baked cheesecake for an extra lemony touch.

One reader, Brand Bassett says:

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This lemon curd cheesecake recipe is a game-changer! The tangy lemon curd perfectly complements the creamy cheesecake, creating a burst of flavor in every bite. The crust is just the right amount of crunchy, and the texture is heavenly. It's a must-try for all dessert lovers!

Brand Bassett

Mastering the Techniques for Lemon Curd Cheesecake

How to make lemon curd: Combine lemon juice, egg yolks, and sugar in a saucepan, then cook over medium-low heat until thickened. Strain the mixture, stir in lemon zest and butter, and cool slightly before using.

How to prepare the crust: Combine graham cracker crumbs, sugar, salt, and melted butter in a bowl, then press the mixture into a prepared pan and bake.

How to make the filling: Beat cream cheese, sugar, flour, salt, vanilla, lemon juice, and lemon zest in a mixer. Gradually add eggs and yolk, then mix in sour cream until well blended.

How to bake the cheesecake: Brush the sides of the pan with melted butter, wrap the pan in foil, pour in the filling, place in a roasting pan with water, and bake until the center is set.

How to finish the cheesecake: Spread the lemon curd over the surface of the cheesecake, cover with plastic wrap, refrigerate, and then unmold the cake.

How To Make Lemon Curd Cheesecake

Delight everyone with this delectable lemon curd cheesecake layered with a crumbly graham crust, a sweet cream cheese filling, topped with tasty lemon curd!

Preparation: 20 minutes
Cooking: 1 hour 5 minutes
Chill Time: 8 hours
Total: 9 hours 25 minutes



For Lemon Curd:

  • ½cuplemon juice
  • 6egg yolks
  • 1cupsugar
  • 4tsplemon zest,freshly grated
  • cold unsalted cold butter,(1 stick)

For Crust:

  • cupgraham cracker crumbs
  • 3tbspsugar
  • 1tspsalt
  • 5tbspunsalted butter

For Filling:

  • cream cheese,(2½ package)
  • ½cupsugar
  • 2tbspsugar
  • 3tbspall-purpose flour
  • salt
  • 1tsppure vanilla extract
  • 1tsplemon juice,freshly squeezed
  • 1tsplemon zest,freshly grated
  • 2large eggs
  • 1egg yolk
  • ½cupsour cream
  • butter,melted
  • 1cuplemon curd,chilled


Lemon Curd:

  1. Whisk together the lemon juice, egg yolks, and sugar in a heavy, nonreactive 1-quart saucepan.

  2. Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon for 5 to 10 minutes until the mixture thickens and coats the back of the spoon. (It should read 140 degrees on a candy or instant-read thermometer.)

  3. Remove the saucepan from the heat and strain the mixture over a bowl.

  4. Stir in the lemon zest and butter until the butter completely melts.

  5. Cool slightly before using.


  1. Preheat the oven to 350 degrees F, and position a rack in the middle of the oven.

  2. Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.

  3. In a small bowl, combine the graham cracker crumbs, sugar, and salt.

  4. Using a fork, stir in melted butter until well combined.

  5. Press the mixture into the prepared pan.

  6. Bake for 10 minutes.

  7. Cool on a wire rack while preparing the filling.


  1. Decrease the oven temperature to 325 degrees F.

  2. In an electric stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed for about 2 minutes until creamy.

  3. Scrape down the sides of the bowl.

  4. With the mixer on low, gradually add the sugar, then flour, and finally a pinch of salt.

  5. Scrape down the sides again.

  6. Switch to a whisk attachment, and continue by mixing in the vanilla, lemon juice, and lemon zest.

  7. Whip in eggs and yolk, 1 at a time, scraping bowl, and whisk at least twice.

  8. Continue to whip on low speed and add the sour cream.

  9. Whip until well blended. Do not overbeat. The batter should be light and somewhat airy.

  10. Brush the sides of the springform pan with melted butter.

  11. Wrap the outside of the pan tightly in heavy-duty aluminum foil.

  12. Pour the filling into the pan.

  13. Place the pan in a large roasting pan and pour hot tap water into the roaster so that it comes about halfway up of the springform pan.

  14. Transfer to oven and bake for about 45 minutes until the filling is just set in the center.

  15. If the edges start to pull away from the sides of the pan sooner than that, remove it from the oven.

  16. Immediately remove the pan from the water and remove the foil.

  17. Place on a wire rack and cool to room temperature.

  18. Stir the lemon curd until smooth (it should be the consistency of thick sour cream) and spread over the surface of the cheesecake.

  19. Cover the springform with plastic wrap and refrigerate for 8 hours or overnight.

  20. To unmold the cake, place a hot towel around the pan to loosen the cake from the sides.

  21. Run a butter knife around the edges and remove the outer part of the pan.

Recipe Notes

The Lemon Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.


  • Calories: 388.62kcal
  • Fat: 19.81g
  • Saturated Fat: 10.57g
  • Trans Fat: 0.55g
  • Monounsaturated Fat: 5.72g
  • Polyunsaturated Fat: 2.08g
  • Carbohydrates: 50.31g
  • Fiber: 0.52g
  • Sugar: 43.42g
  • Protein: 4.45g
  • Cholesterol: 192.54mg
  • Sodium: 289.67mg
  • Calcium: 48.80mg
  • Potassium: 88.13mg
  • Iron: 0.98mg
  • Vitamin A: 179.17µg
  • Vitamin C: 10.95mg

Crucial Technique Tip for Lemon Curd Cheesecake Success

When making the lemon curd, it's crucial to stir constantly to prevent the eggs from scrambling. If you see any lumps forming, remove the saucepan from the heat immediately and whisk vigorously until smooth. Also, straining the mixture ensures a silky smooth curd. For the cheesecake filling, avoid overbeating the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack. Lastly, when baking the cheesecake, the water bath helps to evenly distribute heat and maintain a moist environment, preventing the top from drying out and cracking.

Time-Saving Tips for Making Lemon Curd Cheesecake

Prepare the filling: To save time, consider preparing the lemon curd and crust in advance. This will allow you to focus on making the filling and assembling the cheesecake on the day you plan to serve it.

Organize ingredients: Before you start, make sure all the ingredients and equipment are ready and organized. This will streamline the cooking process and prevent any last-minute scrambling for items.

Chill the crust: After baking the crust, chill it in the refrigerator while preparing the filling. This will help it set and cool faster, reducing overall preparation time.

Use store-bought lemon curd: If you're short on time, consider using store-bought lemon curd instead of making it from scratch. This can significantly cut down on the preparation time without compromising the flavor.

Efficient multitasking: While the crust is baking, you can start preparing the filling. This way, you can make the most of your time in the kitchen and expedite the overall cooking process.

Plan ahead: Consider making the cheesecake a day in advance to allow ample time for chilling and setting. This way, you can avoid any last-minute rush and serve a perfectly chilled dessert.

Substitute Ingredients For Lemon Curd Cheesecake Recipe

  • lemon juice - Substitute with lime juice: Lime juice can provide a similar level of acidity and citrus flavor to the recipe, although it may have a slightly different taste profile compared to lemon juice.

  • egg yolks - Substitute with 1/4 cup unsweetened applesauce per egg yolk: Applesauce can add moisture and binding properties similar to egg yolks in the recipe.

  • sugar - Substitute with honey: Honey can add sweetness and moisture to the recipe, but it may alter the flavor and texture slightly.

  • lemon zest - Substitute with orange zest: Orange zest can provide a similar citrusy aroma and flavor to the recipe, with a slightly different fruity undertone.

  • unsalted cold butter - Substitute with coconut oil: Coconut oil can provide a similar fat content and texture to the recipe, although it may impart a subtle coconut flavor.

  • graham cracker crumbs - Substitute with vanilla wafer crumbs: Vanilla wafer crumbs can offer a similar crunchy texture and sweet flavor to the crust.

  • cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy consistency similar to cream cheese, but with a lighter texture.

  • all-purpose flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative and adds a nutty flavor to the recipe.

  • sour cream - Substitute with plain yogurt: Plain yogurt can provide a similar tangy flavor and creamy texture to the filling.

  • butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter in the recipe.

  • lemon curd - Substitute with passion fruit curd: Passion fruit curd can offer a similar tartness and fruity flavor to the recipe, with a unique tropical twist.

Presenting Your Lemon Curd Cheesecake Masterpiece

  1. Elevate the plating: When presenting the lemon curd cheesecake, focus on creating a visually stunning plate. Use a clean, white plate to allow the vibrant colors of the lemon curd to pop. Arrange the cheesecake slice in the center of the plate, ensuring it is neatly cut and presented.

  2. Garnish with fresh berries: Add a pop of color and freshness to the plate by garnishing with a selection of fresh berries such as raspberries, blueberries, and strawberries. Their vibrant hues will complement the lemon curd and add a touch of elegance to the presentation.

  3. Drizzle with lemon coulis: Create a beautiful and delicate design on the plate by drizzling a homemade lemon coulis in an artistic pattern. This will not only enhance the flavor but also add a touch of sophistication to the overall presentation.

  4. Dust with powdered sugar: Before serving, lightly dust the plate with a sprinkle of powdered sugar. This simple yet effective technique will add a touch of elegance and finesse to the presentation, creating a visually appealing contrast against the vibrant lemon curd.

  5. Add a dollop of whipped cream: Enhance the visual appeal of the cheesecake by adding a small, carefully placed dollop of freshly whipped cream on the side. This will provide a delightful creamy element and elevate the overall presentation.

Essential Tools for Crafting the Perfect Cheesecake

  • Food processor: A food processor is used to crush graham crackers for the crust and to blend the ingredients for the lemon curd and cheesecake filling.

  • Springform pan: A springform pan is essential for making cheesecake. It allows for easy removal of the cake without damaging its delicate texture.

  • Electric stand mixer: An electric stand mixer is used to beat the cream cheese and incorporate the ingredients for the cheesecake filling, ensuring a smooth and creamy texture.

  • Spatula or wooden spoon: A spatula or wooden spoon is used to stir the lemon curd mixture constantly while cooking over medium-low heat until it thickens and coats the back of the spoon.

  • Heatproof spatula: A heatproof spatula is necessary for stirring the lemon curd mixture over heat, ensuring that it does not stick or burn.

  • Strainer: A strainer is used to remove any lumps or impurities from the lemon curd mixture, resulting in a smooth and silky texture.

  • 9-inch springform pan: A 9-inch springform pan is used to bake the cheesecake, providing the perfect size and shape for the dessert.

  • Parchment paper: Parchment paper is used to line the bottom of the springform pan, preventing the crust from sticking and making it easier to remove the cheesecake.

  • Roasting pan: A roasting pan is used to create a water bath for baking the cheesecake, ensuring even and gentle heat distribution.

  • Heavy-duty aluminum foil: Heavy-duty aluminum foil is wrapped around the springform pan to prevent water from seeping into the cheesecake during the water bath.

  • Electric mixer: An electric mixer is used to beat the cream cheese and incorporate the ingredients for the cheesecake filling, ensuring a smooth and creamy texture.

  • Butter knife: A butter knife is used to loosen the edges of the cheesecake from the pan before unmolding.

  • Hot towel: A hot towel is used to gently warm the sides of the springform pan, helping to release the cheesecake for unmolding.

Storing and Freezing Your Lemon Curd Cheesecake Creation

  • To store the cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 5 days.
  • If you want to freeze the cheesecake, wrap it securely in plastic wrap, then in aluminum foil, and place it in the freezer for up to 2 months.
  • When you're ready to serve the frozen cheesecake, transfer it to the refrigerator and let it thaw overnight before removing the wrapping and serving.
  • If you have leftover lemon curd, store it in an airtight container in the refrigerator for up to 1 week or freeze it for up to 2 months.
  • To thaw frozen lemon curd, transfer it to the refrigerator and let it thaw overnight before using.
  • For best results, avoid freezing the cheesecake with the lemon curd topping already added, as the texture of the curd may change after freezing and thawing.
  • If you want to make the cheesecake ahead of time and freeze it, do so without the lemon curd topping, and add the topping just before serving for the best texture and appearance.

Fascinating Fact About Lemon Curd Cheesecake

The lemon curd cheesecake recipe is a delightful combination of tangy lemon curd and creamy cheesecake.

Is Making Lemon Curd Cheesecake at Home Cost-Effective?

This lemon curd cheesecake recipe offers a high degree of cost-effectiveness for a household. The ingredients, such as lemons, eggs, sugar, and cream cheese, are relatively affordable and commonly found in most kitchens. The versatility of these ingredients also allows for other culinary creations, enhancing its value. The approximate cost for a household of 4 people is around $15-20, making it a budget-friendly dessert option. Overall Verdict: 9/10

Is This Decadent Dessert Healthy or Unhealthy?

The lemon curd cheesecake recipe, while delicious, is not particularly healthy due to several factors:

  • High sugar content: The recipe includes a significant amount of sugar in both the lemon curd and the cheesecake filling, which can contribute to excessive calorie intake and potential health issues.
  • High fat content: The use of cream cheese, butter, and sour cream in the recipe adds a considerable amount of saturated fat, which can increase the risk of heart disease and other health problems when consumed in excess.
  • Refined carbohydrates: The graham cracker crust is made with refined carbohydrates, which have been stripped of their fiber and nutrients, leading to a higher glycemic index and potential blood sugar spikes.

To make this recipe healthier, consider the following suggestions:

  • Reduce the sugar content by using a sugar substitute or decreasing the amount of sugar used in both the lemon curd and cheesecake filling. You can also experiment with natural sweeteners like honey or maple syrup.
  • Replace some of the cream cheese with Greek yogurt or cottage cheese to lower the fat content while maintaining a creamy texture. Opt for low-fat or fat-free versions of dairy products when possible.
  • Use whole-grain graham crackers or a nut-based crust to increase the fiber content and provide a more nutrient-dense base for the cheesecake.
  • Incorporate more lemon zest into the recipe to enhance the lemon flavor without adding extra sugar or calories.
  • Serve smaller portions of the cheesecake and pair it with fresh berries or a fruit compote to add natural sweetness and additional nutrients.

Editor's Take: My Honest Opinion on This Cheesecake Recipe

The lemon curd cheesecake recipe is a delightful combination of tangy lemon curd and creamy cheesecake, creating a perfect balance of flavors. The steps are well-detailed, ensuring a smooth and successful execution. The use of fresh lemon juice and zest adds a vibrant citrusy flavor, while the graham cracker crust provides a delicious contrast in texture. The addition of sour cream in the filling creates a luscious and velvety texture. Overall, this recipe promises a decadent and refreshing dessert that is sure to impress any palate.

Enhance Your Lemon Curd Cheesecake Recipe with These Unique Side Dishes:

Roasted Vegetables: Try serving a colorful array of roasted vegetables, such as carrots, bell peppers, and zucchini, to complement the tangy and creamy lemon curd cheesecake.
Grilled Chicken: Pair the rich and indulgent lemon curd cheesecake with a light and flavorful grilled chicken dish for a well-balanced meal.
Fruit Salad: A refreshing and vibrant fruit salad, featuring a mix of seasonal fruits like berries, mango, and kiwi, would make a delightful accompaniment to the lemon curd cheesecake.

Delightful Alternatives to Lemon Curd Cheesecake

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a chilly evening. The combination of ripe tomatoes, fresh basil, and cream creates a rich and flavorful soup that will warm you up from the inside out.
Grilled Peach Salad: Grilled peaches add a smoky sweetness to this refreshing summer salad. Tossed with mixed greens, goat cheese, and a balsamic vinaigrette, this salad is a delightful combination of flavors and textures.
Braised Lamb Shanks: Tender, fall-off-the-bone braised lamb shanks are a hearty and satisfying dish that is perfect for a special occasion or a cozy night in. The slow cooking process infuses the meat with rich flavors and creates a luxurious sauce that is perfect for spooning over creamy mashed potatoes.

Appetizer and Main Course Ideas for a Complete Meal

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing option for any gathering.
Bruschetta: Elevate your appetizer game with bruschetta topped with a variety of fresh and vibrant ingredients. From classic tomato and basil to creative combinations like fig and prosciutto, bruschetta offers a versatile and delicious option to kick off any meal or event.
Main Courses:
Beef Stroganoff: Create a creamy and savory beef stroganoff dish that will leave your guests wanting more. Incorporate tender strips of beef, flavorful mushrooms, and a rich sour cream sauce for a comforting and satisfying meal.
Chicken Alfredo: Craft a decadent and indulgent chicken alfredo dish that is sure to impress. Combine succulent pieces of chicken with a velvety, parmesan-infused alfredo sauce, and al dente fettuccine for a luxurious and flavorful dining experience.

Why trust this Lemon Curd Cheesecake Recipe:

This recipe offers a delightful combination of flavors and textures, making it a must-try for all dessert enthusiasts. The lemon curd adds a zesty and tangy element, perfectly complementing the rich and creamy cheesecake. The step-by-step instructions ensure a foolproof preparation, and the use of fresh lemon juice and lemon zest guarantees a burst of vibrant citrus flavor. With a well-balanced blend of sweet and tart, this dessert promises to be a showstopper at any gathering. Trust in the quality of the ingredients and the meticulous attention to detail, and you'll be rewarded with a truly sensational treat.

Want to share your experience making this Lemon Curd Cheesecake or have any tips to perfect the recipe? Join the discussion in our Baking and Desserts forum section!
How long does it take to make the lemon curd cheesecake?
The entire process, including preparation and baking, takes approximately 3-4 hours. It's important to allow the cheesecake to cool and set in the refrigerator for at least 8 hours or overnight before serving.
Can I make the lemon curd cheesecake in advance?
Yes, you can make the lemon curd cheesecake in advance. In fact, it's best to prepare it the day before you plan to serve it, as it needs to chill in the refrigerator for at least 8 hours to set properly.
Can I use store-bought lemon curd instead of making it from scratch?
Absolutely! If you're short on time or prefer the convenience, you can use store-bought lemon curd instead of making it from scratch. Just ensure that it's a good quality lemon curd for the best flavor.
How should I store the leftover lemon curd cheesecake?
Store any leftover lemon curd cheesecake in the refrigerator, covering it with plastic wrap or placing it in an airtight container. It should be consumed within 3-4 days for the best taste and texture.
Can I freeze the lemon curd cheesecake?
Yes, you can freeze the lemon curd cheesecake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving for the best results.

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