Description
This luscious Lemon Curd Cheesecake combines a buttery graham cracker crust with a creamy, tangy lemon-flavored cream cheese filling, topped with a smooth, homemade lemon curd. Perfectly balanced between sweet and tart, this cheesecake is an elegant and refreshing dessert ideal for special occasions or a delightful treat any time.
Ingredients
Crust
- 2 cups graham cracker crumbs (about 2 packages)
- 5 Tablespoons butter, melted
- ½ teaspoon salt
Cheesecake Filling
- 4 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 Tablespoons flour
- Zest of 1 lemon
- ¼ cup fresh squeezed lemon juice
- 2 teaspoons vanilla extract
- ½ cup heavy whipping cream
- 2 eggs
Lemon Curd Topping
- 3 eggs
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon salt
- ¾ cup fresh squeezed lemon juice
- ¼ cup butter
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray. Set aside to be ready for the crust.
- Make the crust: Place the graham crackers in a food processor and pulse until finely ground. Add melted butter and salt, then pulse again until all crumbs are coated and well combined.
- Form the crust in the pan: Transfer the crumb mixture into the springform pan. Use the back of a spoon to press and spread the crumbs evenly across the bottom and about 1 inch up the sides of the pan.
- Bake the crust: Bake the crust at 350°F for 10 minutes or until it turns golden brown. Remove from oven and allow to cool while preparing the filling.
- Cream the cream cheese: In a stand mixer with a paddle attachment or using a hand mixer, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and free of lumps, scraping the bowl frequently.
- Add sugar and flour: Mix in granulated sugar and flour until just combined, taking care not to overmix.
- Incorporate lemon zest, juice, and vanilla: Add lemon zest, fresh lemon juice, and vanilla extract to the mixture and mix until fully combined.
- Add heavy cream: Slowly pour in the heavy whipping cream while mixing on low speed, then increase to high and beat for 1 minute. Scrape the bowl and beat for another minute to achieve a smooth, creamy texture.
- Add eggs: Add the eggs one at a time, beating after each until fully incorporated into the batter.
- Assemble and bake the cheesecake: Pour the batter over the prepared crust. Bake at 350°F for 15 minutes. Without opening the oven door, reduce the oven temperature to 200°F and continue baking for 50-55 minutes until the center slightly jiggles when gently shaken.
- Rest inside oven: Turn off the oven and leave the cheesecake inside with the door closed for about 30 minutes to gently finish cooking, helping to prevent cracks.
- Cool gradually: Crack the oven door open and let the cheesecake cool for 15 minutes before removing it from the oven.
- Refrigerate: Place the cheesecake on a wire rack to come to room temperature, then refrigerate for at least 6 hours or overnight for best results.
- Prepare lemon curd topping: In a medium saucepan, whisk together eggs, sugar, cornstarch, salt, and lemon juice. Cook over medium heat, stirring constantly until it reaches a gentle boil.
- Simmer and thicken: Reduce heat and simmer for 1-2 minutes until the lemon curd thickens, then remove from heat.
- Add butter: Stir in butter and whisk until fully melted and incorporated. Allow the curd to cool to room temperature.
- Top the cheesecake: Spread the cooled lemon curd evenly over the chilled cheesecake. Optionally, pipe whipped cream on top and garnish with fresh lemon slices before serving.
Notes
- Using softened cream cheese is essential for a smooth batter without lumps.
- Do not open the oven door during the low-temperature baking phase to prevent cracks.
- Allowing the cheesecake to cool gradually inside the oven helps maintain its creamy texture.
- Lemon curd topping can be made a day ahead and refrigerated.
- Chilling the cheesecake overnight ensures it sets perfectly and enhances flavor blending.
