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Luscious Lemon Curd Cheesecake
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5 from 6 votes

Luscious Lemon Curd Cheesecake

Are you craving a dessert that's both creamy and tart, sweet and refreshing? Look no further than Luscious Lemon Curd Cheesecake!
Prep Time30 minutes
Cook Time1 hour
Cooling Time8 hours
Total Time9 hours 30 minutes
Course: Cakes, Christmas, Dessert, Easter
Cuisine: American
Servings: 16
Calories: 384kcal
Author: Susan Ensley

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

For the Stabilized Whipped Cream Frosting

  • 3 oz Cream Cheese room temperature
  • ⅓ 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

Notes

3 lemons will give ½ c juice and 2 tbs zest.
Once the cheesecake is in the oven, do not open the door until you are ready to remove it.
Make the Stabilized Whipped Cream right before you are ready to finish the cheesecake.

Nutrition

Calories: 384kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 319mg | Potassium: 226mg | Fiber: 1g | Sugar: 25g | Vitamin A: 877IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 1mg