Lemon Curd Cheesecake Recipe

Lemon Curd Cheesecake Recipe

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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


    Leave a comment

    Replying to