Hey y’all! If you’re searching for a dessert that beautifully blends tangy brightness with creamy decadence, this Lemon Curd Cheesecake is your dream come true. With its velvety cheesecake filling, a luscious homemade lemon curd topping, and a crisp graham cracker crust, each bite is pure sunshine. It’s perfect for holidays, spring gatherings, or just a sweet weekend treat. Ready to brighten up your dessert table? Let’s get cooking!

Why You’ll Love This Lemon Curd Cheesecake

Delightfully creamy and smooth texture with a tangy citrus zing.
Easy to make ahead, perfect for parties or special occasions.
Beautiful presentation that always impresses guests.
Both the crust and lemon curd are homemade for maximum freshness.
Versatile enough to customize with different citrus or berries.

Ingredients

1 and 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar (for crust)
6 tbsp (85g) unsalted butter, melted
24 oz (680g) cream cheese, room temperature
1 cup (200g) granulated sugar (for filling)
3 large eggs, room temperature
1/2 cup (120ml) sour cream, room temperature
1 tbsp lemon zest (from about 2 lemons)
2 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 and 1/2 cups (360ml) lemon curd, store-bought or homemade
Fresh whipped cream and lemon zest, for garnish (optional)

Directions

Prep and Total Time

Prep: 30 minutes
Cook: 1 hour
Cooling + Chilling: 6 hours (minimum)
Total: 7 hours 30 minutes

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy (about 2 minutes). Add eggs, one at a time, mixing on low speed after each. Blend in sour cream, lemon zest, lemon juice, and vanilla until just combined. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Place the pan on a baking sheet. Bake for 50-55 minutes until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 4: Chill

Remove cheesecake and cool to room temperature, then refrigerate for at least 4-6 hours, preferably overnight, until fully set.

Step 5: Add Lemon Curd and Garnish

Once chilled, spread the lemon curd evenly over the top of the cheesecake. Garnish with fresh whipped cream and extra lemon zest if desired. Slice, serve, and enjoy!

Notes

For a mess-free crust, use the flat bottom of a measuring cup to press crumbs into the pan.
Always use room temperature ingredients for a silky-smooth cheesecake filling.
Homemade lemon curd can be made ahead and stored until ready to use.

Variations

Swap lemon curd for lime or orange curd for a different citrus flavor.
Make it gluten-free by using gluten-free graham crackers.
Add a layer of fresh blueberries or raspberries under the curd for a berry twist.

Required Equipment

9-inch (23cm) springform pan
Electric mixer or stand mixer
Mixing bowls
Baking sheet
Measuring cups and spoons
Spatula

Storage Instructions

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly and freeze for up to 2 months (thaw overnight in the fridge before serving).

Suggested Pairings & Serving Recommendations

Serve with hot tea, iced coffee, or a crisp glass of Prosecco.
Top with whipped cream and extra lemon zest for an elegant look.
Pair with fresh berries or a berry compote to balance the tangy lemon flavor.

Pro Tips

Bake the cheesecake in a water bath to minimize cracks for a flawless finish.
Chill the cheesecake overnight for best flavor and texture.
Wipe your knife clean between slices for neat, professional-looking servings.

FAQ

Can I make this cheesecake ahead of time?
Absolutely, it actually tastes best after chilling overnight in the fridge.
Can I use store-bought lemon curd?
Yes, high-quality store-bought lemon curd works great if you’re short on time.
How do I prevent my cheesecake from cracking?
Let it cool gradually in the oven with the door cracked and avoid over-mixing the batter.

Lemon Curd Cheesecake

Why You’ll Love This Lemon Curd Cheesecake

Ingredients