Lemon Curd Cheesecake
- A perfect balance of tangy lemon curd and creamy cheesecake on a buttery graham cracker crust.
- This refreshing dessert combines bright citrus notes with velvety smooth texture.
- Ideal for spring and summer gatherings or any occasion calling for a show-stopping finale.
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 1 tablespoon granulated sugar (optional)
- Pinch of salt
- For the Filling:
- 8 oz cream cheese, softened
- ½ cup lemon curd
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup sour cream or Greek yogurt
- For Garnish (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Thin lemon slices
- Mint leaves
- Whipped cream
- Powdered sugar for dusting
Instructions
- Combine graham cracker crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into a 9-inch springform pan and refrigerate.
- Preheat oven to 325°F. Fill a large baking dish halfway with water and place on the lowest oven rack.
- Beat softened cream cheese until completely smooth with no lumps, about 2-3 minutes.
- Add lemon curd and granulated sugar, beating until fully incorporated and the mixture is pale yellow and creamy.
- Add eggs one at a time, mixing well after each addition. Then add vanilla extract, lemon zest, and lemon juice. Mix until just combined.
- Fold in sour cream or Greek yogurt with a rubber spatula until just incorporated.
- Pour filling over the chilled crust and smooth the top. Tap the pan gently to remove air bubbles.
- Place springform pan on the middle rack above the water bath. Bake for 35-40 minutes until edges are set but center still has a slight jiggle.
- Turn off oven, crack door open, and let cheesecake cool in the oven for 1 hour.
- Remove from oven, run a knife around the edge, then refrigerate for at least 4 hours or overnight.
- Release springform pan and transfer to a serving plate. Garnish as desired before serving.
Notes
- For a completely no-bake version, omit the eggs and add 1 envelope of unflavored gelatin bloomed in cold water then dissolved in hot water.
- Make sure all ingredients are at room temperature before mixing for the smoothest texture.
- Don’t skip the water bath – it prevents cracks and helps the cheesecake bake evenly.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 24
- Sodium: 210
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 85
Keywords: Lemon Curd Cheesecake, Lemon cheesecake, Curd dessert, No-bake cheesecake, Cream cheese dessert
Find it online: https://www.joyliciousrecipes.com/lemon-curd-cheesecake-easy/