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!
Serves:
Ingredients
For Lemon Curd:
- ½cuplemon juice
- 6egg yolks
- 1cupsugar
- 4tsplemon zest,freshly grated
- cold unsalted cold butter,(1 stick)
For Crust:
- 1¼cupgraham 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
Instructions
Lemon Curd:
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Whisk together the lemon juice, egg yolks, and sugar in a heavy, nonreactive 1-quart saucepan.
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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.)
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Remove the saucepan from the heat and strain the mixture over a bowl.
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Stir in the lemon zest and butter until the butter completely melts.
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Cool slightly before using.
Crust:
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Preheat the oven to 350 degrees F, and position a rack in the middle of the oven.
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Prepare a 9-inch springform pan by cutting a parchment circle to fit inside.
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In a small bowl, combine the graham cracker crumbs, sugar, and salt.
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Using a fork, stir in melted butter until well combined.
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Press the mixture into the prepared pan.
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Bake for 10 minutes.
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Cool on a wire rack while preparing the filling.
Filling:
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Decrease the oven temperature to 325 degrees F.
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In an electric stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed for about 2 minutes until creamy.
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Scrape down the sides of the bowl.
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With the mixer on low, gradually add the sugar, then flour, and finally a pinch of salt.
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Scrape down the sides again.
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Switch to a whisk attachment, and continue by mixing in the vanilla, lemon juice, and lemon zest.
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Whip in eggs and yolk, 1 at a time, scraping bowl, and whisk at least twice.
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Continue to whip on low speed and add the sour cream.
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Whip until well blended. Do not overbeat. The batter should be light and somewhat airy.
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Brush the sides of the springform pan with melted butter.
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Wrap the outside of the pan tightly in heavy-duty aluminum foil.
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Pour the filling into the pan.
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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.
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Transfer to oven and bake for about 45 minutes until the filling is just set in the center.
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If the edges start to pull away from the sides of the pan sooner than that, remove it from the oven.
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Immediately remove the pan from the water and remove the foil.
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Place on a wire rack and cool to room temperature.
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Stir the lemon curd until smooth (it should be the consistency of thick sour cream) and spread over the surface of the cheesecake.
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Cover the springform with plastic wrap and refrigerate for 8 hours or overnight.
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To unmold the cake, place a hot towel around the pan to loosen the cake from the sides.
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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.
Nutrition
- 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
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