How to Make Lemon Curd Cheesecake - A Step-by-Step Guide

There's something about the bright and tangy flavor of lemon that just screams summer. And what better way to celebrate the season than with a Lemon Curd Cheesecake? This show-stopping dessert is a perfect combination of creamy, zesty lemon curd and velvety smooth cheesecake, all nestled in a buttery graham cracker crust. It's a sophisticated yet approachable dessert that will impress even the most discerning of palates.

Whether you're hosting a backyard barbecue, a special occasion, or j...

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Ingredients

  • 2 cups crushed shortbread cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • ¼ cup whipping cream
  • 2 large eggs
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract
  • 1 (11 ounce) jar prepared lemon curd

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 3 hrs
  • Total Time: 4 hrs 30 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
  • Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
  • Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
  • Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
  • Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
  • When ready to serve, spread top with lemon curd.
  • Nutrition

    608 cal.

    • Total Fat: 37g
    • Saturated Fat: 19g
    • Cholesterol: 154mg
    • Sodium: 372mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Protein: 8g
    • Potassium: 125mg