Are you craving a dessert that’s both creamy and tart, sweet and refreshing? Look no further than Luscious Lemon Curd Cheesecake! This decadent dessert features a buttery graham cracker crust, a tangy lemon cheesecake filling, a luscious layer of Classic English Lemon Curd, and topped off with some swirls of sweet whipped cream. It’s the perfect way to brighten your day and impress your guests.
Pucker up for a burst of sunshine! This cheesecake is simple to make yet impressive enough for any occasion. Ditch the store-bought treats and bake this delightful dessert at home!
Jump to:
- Why You’ll Want to Make Luscious Lemon Curd Cheesecake
- Ingredients – Here’s What You’ll Need for the Lemon Cheesecake
- Steps to Make the Crust
- To Make the Lemon Cheesecake Filling
- Ingredients – Here’s What You’ll Need to Make the Stabilized Whipped Cream Frosting
- Steps to Make the Stabilized Whipped Cream Frosting
- Steps to Finish the Luscious Lemon Curd Cheesecake
- Frequently Asked Questions
- Recipe Tips and Tricks
- Other Great Cake Recipes
- Recipe
Why You’ll Want to Make Luscious Lemon Curd Cheesecake
- Creamy Dream: This cheesecake is all about texture. The buttery graham cracker crust crumbles perfectly, while the filling is smooth and luscious, offering a delightful contrast in every bite.
- Homemade Hero: Classic English Lemon Curd elevates this cheesecake from good to great. The lemon curd is surprisingly easy to make and adds a burst of fresh lemon flavor you won’t find in store-bought varieties.
- Impress Your Guests: This dessert is sure to wow everyone at the table. The vibrant yellow curd and beautiful presentation make it a showstopper that tastes even better than it looks.
- Spring in Every Bite: Luscious Lemon Curd Cheesecake is the perfect way to celebrate spring and summer. The bright citrus flavor is light and refreshing, ideal for warmer weather.
Ingredients – Here’s What You’ll Need for the Lemon Cheesecake
- Graham Cracker Crumbs, Unsalted Butter, and Granulated Sugar: This trio combined is the foundation that create a stable and delicious base for the cheesecake.
- Cream Cheese: The foundation of this delightful dessert which gives the baked cheesecake its luxuriously smooth and creamy texture.
- Lemons: The heart and soul of the Luscious Lemon Curd Cheesecake. Using both the zest and the juice gives bright, citrusy flavor bursts through in every bite, adding a welcome touch of pucker-worthy perfection.
- Granulated Sugar: Plays a crucial role by adding sweetness and contributing to a creamy texture, working together to elevate this dessert to new heights of deliciousness.
- Large Eggs: Act as a binding agent and contribute to the overall structure and texture of the cheesecake filling
- Heavy Whipping Cream: Adds a touch of richness to the filling without compromising its light and fluffy texture.
- Vanilla Extract: Acts like a flavor magician by enhancing the other flavors in the cheesecake without overpowering them.
- All-Purpose Flour: Acts as a thickener and helps to stabilize the filling, reducing the risk of separation and cracking.
Steps to Make the Crust
- Preheat the oven to 325°F. Place the graham cracker crumbs in a medium size bowl. Then add ¼ cup of granulated sugar.
- Use a fork or small whisk to combine the crumbs and sugar.
- Melt the unsalted butter and add it to the graham cracker crumb and sugar mixture.
- Stir the butter into the crumb mixture until it’s well combined and moistened.
- 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.
- 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.
- But, before making the filling, prepare the water bath. Maintain the oven temperature and place a large roasting or baking pan (large enough for the springform pan to fit in) into the oven. Fill with one kettle full of boiling water. Please note you will add more water later.
To Make the Lemon Cheesecake Filling
- 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.
- Add the heavy whipping cream, lemon juice, lemon zest, and vanilla extract, beat well until combined.
- Scrape the bottom and sides of the bowl and add the flour. Beat until just combined.
- Crack all of the eggs into a separate bowl and whisk them together. Then, add the whisked eggs to the batter.
- 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.
- 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.
- 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, it will still be very hot. Place the springform pan on a dish towel covering a wire rack and allow the cheesecake to come to room temperature. Refrigerate the cheesecake overnight, uncovered.
- 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.
Ingredients – Here’s What You’ll Need to Make the Stabilized Whipped Cream Frosting
- Heavy Whipping Cream: Air bubbles are incorporated during whipping, resulting in a light and airy texture.
- Powdered Sugar: It delivers sweetness, adds volume, and prevents crystallization, all while maintaining the light and airy texture.
- Cream Cheese: Acts as a stabilizer, helping the frosting hold its shape and making it easier to pipe and decorate the cheesecake.
- Vanilla Extract: Acts like a flavor magician enhancing the other flavors without overpowering them.
Steps to Make the Stabilized Whipped Cream Frosting
- (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.
- Add the vanilla extract and cold heavy whipping cream.
- Beat with the hand mixer until stiff peaks form. Place the bowl in the refrigerator until ready to use.
Steps to Finish the Luscious Lemon Curd Cheesecake
- 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.
- Using an ice cream scoop, place the lemon curd on top of the cheesecake and spread it over the top using an icing spatula.
- 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.
- 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.
Luscious Lemon Curd Cheesecake is more than just a dessert – it’s an experience! This recipe offers the perfect balance of sweet, tart, creamy, and refreshing, making it a guaranteed crowd-pleaser.
So ditch the ordinary and bake a Luscious Lemon Curd Cheesecake today! It’s guaranteed to be a showstopper that will tantalize your taste buds and leave you wanting more.
Frequently Asked Questions
Absolutely! While the graham cracker crust is a classic pairing with lemon cheesecake, you can explore other options like gingersnaps, chocolate cookies, or shortbread.
You can certainly use store-bought lemon curd in a pinch. However, homemade lemon curd offers a fresher and more vibrant lemon flavor that elevates the overall taste of the cheesecake.
Once chilled and stored properly, Luscious Lemon Curd Cheesecake can last up to 5 days in the refrigerator.
Yes, you can freeze Luscious Lemon Curd Cheesecake for up to 2 months. To prevent freezer burn, wrap the cheesecake tightly in plastic wrap and then again in aluminum foil. Thaw overnight in the refrigerator before serving.
Cheesecake is a delicate dessert, and condensation can be its enemy. When a cheesecake is covered, moisture collects on the surface as condensation. This moisture can soak into the cheesecake, leading to a soggy and soupy top layer. Leaving the cheesecake uncovered allows moisture to evaporate freely, preventing this undesirable texture.
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.
Other Great Cake Recipes
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Recipe
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Luscious Lemon Curd Cheesecake
Equipment
- 10-inch Springform Pan
- large roasting pan for water bath
- heavy-duty aluminum foil
- Electric hand mixer
- Large Star Piping Tip
- piping bag
Ingredients
For the Crust
- 2 c Graham Cracker Crumbs
- ¼ c Granulated Sugar
- 6 tbs Unsalted Butter melted
For the Lemon Cheesecake Filling
- 2 lbs Cream Cheese room temperature
- 1 c Granulated Sugar
- ½ c Heavy Whipping Cream room temperature
- ½ c Lemon Juice
- 2 tbs Lemon Zest
- 1 tbs Vanilla Extract
- ¼ c All-Purpose Flour
- 5 Eggs room temperature
For the Lemon Curd
- 1 Classic English Lemon Curd recipe
For the Stabilized Whipped Cream Frosting
- 3 oz Cream Cheese room temperature
- â…“ c Powdered Sugar
- 1 c Heavy Whipping Cream chilled
- ½ tsp Vanilla Extract
Instructions
To Make the Crust
- Preheat the oven to 325°F.
- Line the outside of a non-stick 10-inch springform pan with two layers of 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.
- Place the graham cracker crumbs in a medium bowl, add ¼ cup of granulated sugar, and combine with a fork or small whisk.
- Melt the unsalted butter and add it to the graham cracker crumbs and sugar mixture, then stir until the mixture is well combined and thoroughly moistened.
- Pour the crust mixture into the prepared pan. 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.
- Maintain the oven temperature and place a large roasting or baking pan (large enough for the springform pan to fit in) for the water bath into the oven. Fill with one kettle full of boiling water. Please note you will add more water later.
To Make the Lemon Cheesecake Filling
- Place the room-temperature cream cheese in a large bowl and beat at medium speed with an electric hand mixer for 2-3 minutes. Add the granulated sugar and beat for about 3 minutes until smooth and creamy.
- Add the heavy whipping cream, lemon juice, lemon zest, and vanilla extract. Beat well until combined. Scrape the bottom and sides of the bowl and add the flour. Beat until just combined.
- Crack all of the eggs into a separate bowl and whisk them together. Then, add the whisked eggs to the batter. Beat the eggs into the filling just until they are combined. Give the bottom and sides of the bowl a good scrape, and give the filling one last quick beating.
- Pour the filling into the pre-baked crust and smooth it 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 to come halfway up the sides of the springform pan. Bake for 55-65 minutes. (Do not be tempted to open the oven door while it's baking.) Then, turn off the oven and allow the cheesecake to remain in the oven, with the door closed, for 30 more minutes.
- 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; it will still be very hot. Place the springform pan on a dish towel covering a wire rack and allow the cheesecake to come to room temperature. Refrigerate the cheesecake overnight, uncovered.
To Make the Lemon Curd
- After baking the cheesecake, make one recipe of Classic English Lemon Curd. Refrigerated it overnight to allow it to cool and set up properly
To Make the Stabilized Whipped Cream Frosting
- (Make this right before you are ready to finish the cheesecake.) Place the room-temperature cream cheese and powdered sugar in a large bowl. Beat for 2-3 minutes using an electric hand mixer until smooth and creamy.
- Add the vanilla extract and cold, heavy whipping cream. Beat with the hand mixer until stiff peaks form. Refrigerate the bowl until ready to use the whipped cream.
To Finish the Luscious Lemon Curd Cheesecake
- After it's been in the refrigerator overnight, take the cheesecake out. Then, remove the sides and bottom of the pan and place the cheesecake on a cardboard cake round or a large serving plate.
- Using an ice cream scoop, place the lemon curd on top of the cheesecake and spread it over the top using an icing spatula.
- Take the stabilized whipped cream out of the refrigerator. Place a large star tip in a piping bag, and using an ice cream scoop, add the stabilized whipped cream frosting to the piping bag.
- 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.
- Yield 12-16 servings
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