Luscious Lemon Curd Cheesecake

Why You'll Want to Make Luscious Lemon Curd Cheesecake

• Creamy Dream: This cheesecake is all about a luxurious texture. The buttery graham cracker crust crumbles perfectly, setting the stage for the smooth and creamy lemon cheesecake filling. Each bite offers a delightful textural contrast that's simply irresistible. 

• Homemade Hero: Classic English Lemon Curd truly elevates this cheesecake from good to extraordinary. While you can use store-bought in a pinch, homemade lemon curd provides a fresher, more vibrant lemon flavor that enhances the entire dessert. It's surprisingly easy to make and adds a burst of sunshine you won't find in jars.

• Impress Your Guests: Looking for a dessert to wow? This is it! The vibrant yellow curd and beautiful presentation make this lemon curd cheesecake a showstopper. It tastes even better than it looks, guaranteeing rave reviews. 

• Spring in Every Bite: This Luscious Lemon Curd Cheesecake is the perfect dessert to celebrate spring and summer. The bright, citrusy lemon flavor is light and refreshing, making it an ideal treat for warmer weather gatherings. 

Ingredients - Here's What You'll Need for the Lemon Cheesecake

3. Line the outside of a non-stick 10-inch springform pan with two layers of extra-wide heavy-duty aluminum foil. Make sure to bring the foil all the way up to the top of the pan so that no water seeps in from the water bath. Pour the crust mixture into the prepared pan.

4. Using your hands, press the crust mixture onto the bottom and up the sides of the pan. Bake the crust in a 325°F oven for 10 minutes. Transfer the baked crust to a wire rack to cool while preparing the lemon cheesecake filling.

1. Place the room-temperature cream cheese in a large bowl and beat at medium speed for 2-3 minutes with an electric hand mixer. Add the granulated sugar and beat with the hand mixer for about 3 minutes until smooth and creamy.

2. Add the heavy whipping cream, lemon juice, lemon zest, and vanilla extract, beat well until combined.

4. Crack all of the eggs into a separate bowl, whisk them together, then add to the cheesecake filling. Beat the eggs into the filling just until they are combined. Give the bottom and sides of the bowl a good scrape and beat the filling one last time.

5. Pour the filling into the pre-baked crust and smooth it out with a silicone spatula. Place the springform pan into the prepared water bath pan inside the oven and add another kettle full of boiling water, making sure the water comes up to come halfway up sides of the springform pan. Bake for 55-65 minutes. Do not be tempted to open the oven door while the cheesecake is baking. Then, turn off the oven and allow the cheesecake to remain in the oven for 30 more minutes.

6. Remove the springform pan from the oven. Then remove the foil from the outside of the pan. Do not try to remove the entire water bath from the oven, it will still be very hot. Place the springform pan on a dish towel covered wire rack and allow the cheesecake to come to room temperature. Refrigerate the cheesecake, uncovered, overnight.

7. After the cheesecake finishes baking, make the lemon curd from our tried and true Classic English Lemon Curd recipe, and refrigerate it overnight to allow it to cool and set-up properly.

1. (Make right before you are ready to finish the cheesecake) Place the room temperature cream cheese and powdered sugar in a large bowl. Beat using an electric hand mixer until smooth and creamy.

2. Add the vanilla extract and cold heavy whipping cream.

3. Beat with the hand mixer until stiff peaks form. Place the bowl in the refrigerator until ready to use.

1. Take the cheesecake out of the refrigerator. Then remove the sides and the bottom of the pan and place the cheesecake on a cardboard cake round or a large serving plate.

3. Remove the bowl of Stabilized Whipped Cream Frosting from the refrigerator. Place a large star tip in a piping bag, and using an ice cream scoop, add the frosting to the bag.

4. Pipe large swirls of frosting in a circle around the edge of the cheesecake. Store covered in the refrigerator until ready to serve, and for up to 5 days.

Recipe Tips and Tricks

• Pulse, Don't Pulverize: When making the graham cracker crust, pulse the cookies in a food processor until they resemble coarse crumbs. Avoid over-processing, which can lead to a doughy crust.

• Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature. This allows them to incorporate smoothly, preventing lumps and creating a creamy texture.

• Don't Over-mix: Once you add the eggs and other ingredients, mix only until just combined. Over-mixing can lead to a tough and dense cheesecake.

• The Jiggle Test: Don't rely solely on time when judging doneness. A gently shaken cheesecake should have a slight jiggle in the center. A perfectly set center might indicate over-baking, which can lead to dryness.

• Leave the Door Closed: Opening the oven door lets out heat. This sudden change can disrupt the delicate setting process of the cheesecake filling, potentially leading to uneven baking and potential cracks.

• Refrigerate Thoroughly: After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the filling to firm up completely and the flavors to meld.