Lemon Curd Cheesecake: A Luscious and Tangy Treat for Lemon Lovers

Introduction:

Lemon Curd Cheesecake is the ultimate indulgence for anyone who loves tangy desserts with a creamy and velvety finish. Combining the rich, smooth texture of a classic cheesecake with the bright, zesty flavor of lemon curd, this dessert is nothing short of divine. Whether you’re celebrating a special occasion, looking for the perfect dessert for a family gathering, or simply craving something sweet and refreshing, this Lemon Curd Cheesecake is sure to impress.

In this detailed guide, we’ll walk you through the steps of making this sensational dessert. From preparing the buttery graham cracker crust to crafting the tangy lemon curd topping and creating the smooth, creamy cheesecake filling, we’ve got all the tips and tricks you need to make this recipe a success. Along the way, you’ll discover different variations, tips for perfecting the texture, and answers to common questions about this dessert.

So, grab your apron, preheat your oven, and let’s dive into this irresistible recipe!

What is Lemon Curd Cheesecake?

This is a delightful dessert that combines two beloved treats: classic cheesecake and tangy lemon curd. The cheesecake filling is rich and creamy, made with a base of cream cheese, sour cream, and eggs, while the lemon curd topping adds a burst of citrusy brightness and sweetness. The crust is often made from graham crackers or digestive biscuits, giving it a crunchy, buttery base that complements the creamy filling.

This dessert is perfect for those who love citrusy flavors, as the lemon curd balances the richness of the cheesecake. The addition of lemon juice and zest in the filling and the curd gives it an unmistakable fresh, tangy taste that makes it a refreshing yet indulgent treat.

Origin of Lemon Curd Cheesecake

The concept of combining lemon curd with cheesecake is a modern twist on two classic desserts, but the origin of lemon curd itself dates back to 19th century England. Lemon curd was originally made as a spread for scones, often enjoyed with afternoon tea. The curd, which is made from fresh lemon juice, sugar, eggs, and butter, became a staple in British baking and eventually made its way into various dessert recipes, including tarts and cheesecakes.

The combination of lemon curd with cheesecake is a more recent innovation, taking the classic cheesecake to the next level by adding the vibrant, citrusy layer. This fusion has gained immense popularity in recent years and has become a favorite dessert for many.

Ingredients and Quantities

Creating the perfect dish requires a few essential ingredients. Here’s what you’ll need:

For the Crust:

• 2 cups (200g) graham cracker crumbs (or digestive biscuit crumbs)
• 1/2 cup (120g) unsalted butter, melted
• 2 tablespoons sugar (optional)

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) fresh lemon juice
• Zest of 1 lemon

And for the Lemon Curd Topping:

• 1/2 cup (120ml) fresh lemon juice
• Zest of 1 lemon
• 1/2 cup (100g) sugar
• 3 large egg yolks
• 4 tablespoons (60g) unsalted butter, cubed

Step-by-Step Directions and Preparation Method

 1: Make the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer.
4. Bake the crust for 10 minutes, then set it aside to cool while you prepare the cheesecake filling.

 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes using a hand mixer or stand mixer.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest until fully combined. The batter should be smooth and silky.
4. Pour the filling over the cooled crust and smooth the top with a spatula.

 3: Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Add hot water to the larger dish to create a water bath. This helps prevent cracks and ensures an even bake.
2. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center is slightly jiggly. The cheesecake should still wobble slightly when you shake the pan.
3. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour.
4. After 1 hour, remove the cheesecake from the oven. Run a knife around the edges of the pan to loosen the cheesecake, then cool completely at room temperature.
5. Refrigerate the cheesecake for at least 4 hours or overnight for best results.

 4: Make the Lemon Curd

1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks over medium heat.
2. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Be sure not to let the mixture boil.
3. Remove the saucepan from heat and stir in the cubed butter until smooth.
4. Let the lemon curd cool completely at room temperature before spreading it over the chilled cheesecake.

 5: Assemble the Cheesecake

1. Once the cheesecake has fully cooled and the lemon curd is ready, spread the cooled lemon curd evenly over the top of the cheesecake.
2. Refrigerate for an additional 30 minutes to allow the topping to set.
3. Slice the cheesecake into pieces and serve chilled.

Variations

1. Blueberry Lemon Curd Cheesecake: Add a layer of fresh blueberries on top of the lemon curd for a fruity twist. Blueberries complement the tanginess of lemon and add a pop of color.
2. Chocolate Cheesecake: Drizzle some melted chocolate over the top of the cheesecake before adding the lemon curd. The richness of chocolate pairs beautifully with the tangy lemon flavor.
3. Vegan Lemon Curd Cheesecake: Replace cream cheese with a dairy-free alternative and use a vegan-friendly crust made with coconut oil or margarine. For the curd, you can use aquafaba (chickpea brine) instead of egg yolks.
4. Gluten-Free Lemon Curd Cheesecake: Substitute the graham cracker crumbs with gluten-free crumbs or almond meal for a gluten-free version of this delicious dessert.

FAQs About Lemon Curd Cheesecake

1. Can I make Lemon Curd Cheesecake ahead of time?

Yes, you can prepare this cheesecake in advance. It needs to chill in the fridge for at least 4 hours, but overnight is even better. This allows the flavors to meld together and the cheesecake to set properly.

2. Why is my cheesecake cracked?

A cracked cheesecake is often caused by baking at too high a temperature. To prevent cracks, be sure to bake the cheesecake at a low temperature (325°F or 163°C) and use a water bath. The cracks may also form if the cheesecake cools too quickly, so it’s important to let it cool gradually in the oven.

3. How can I store Lemon Curd Cheesecake?

This dish should be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

4. Can I freeze this dish?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge before serving.

Conclusion

Lemon Curd Cheesecake is a show-stopping dessert that combines the rich and creamy texture of cheesecake with the bright, zesty flavor of lemon curd. This recipe is perfect for lemon lovers and is sure to impress your family and friends. Whether you enjoy it as a classic cheesecake or try one of the delightful variations, this dessert is a refreshing and indulgent treat. With its smooth, creamy filling, buttery crust, and tangy lemon topping, this  is a dessert you’ll want to make again and again.

By following this step-by-step guide, you’ll create a cheesecake that’s not only delicious but also visually stunning. The balance of flavors and textures will make every bite a true delight. So, gather your ingredients and start baking today – your taste buds will thank you!

Lemon Curd Cheesecake: A Luscious and Tangy Treat for Lemon Lovers

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• Author: David Andersson
• Total Time: 6 hours (including cooling and chilling)
• Diet: Vegetarian

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Description

Lemon Curd Cheesecake is a delightful dessert that combines two beloved treats: classic cheesecake and tangy lemon curd. The cheesecake filling is rich and creamy, made with a base of cream cheese, sour cream, and eggs, while the lemon curd topping adds a burst of citrusy brightness and sweetness. The crust is often made from graham crackers or digestive biscuits, giving it a crunchy, buttery base that complements the creamy filling.

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Ingredients

Scale 1x2x3x

For the crust:

• 2 cups (200g) graham cracker crumbs (or digestive biscuit crumbs)
• 1/2 cup (120g) unsalted butter, melted
• 2 tablespoons sugar (optional)

For the cheesecake filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) fresh lemon juice
• Zest of 1 lemon

For the lemon curd topping:

• 1/2 cup (120ml) fresh lemon juice
• Zest of 1 lemon
• 1/2 cup (100g) sugar
• 3 large egg yolks
• 4 tablespoons (60g) unsalted butter, cubed

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Instructions

1. Make the crust:

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar (if using) until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer.
4. Bake the crust for 10 minutes, then set aside to cool.

2. Prepare the cheesecake filling:

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the sour cream, heavy cream, vanilla extract, lemon juice, and lemon zest until fully combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula.

3. Bake the cheesecake:

1. Place the springform pan in a larger baking dish and add hot water to the larger dish, creating a water bath (this helps prevent cracks).
2. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
4. Remove from the oven, run a knife around the edges to loosen, and cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight.

4. Make the lemon curd:

1. In a small saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
3. Remove from heat and stir in the butter until smooth.
4. Let the lemon curd cool completely before spreading it over the chilled cheesecake.

5. Assemble the cheesecake:

1. Spread the cooled lemon curd evenly over the top of the cheesecake.
2. Refrigerate for an additional 30 minutes to allow the topping to set.

Notes

For an extra burst of citrus, garnish with fresh lemon zest or thin lemon slices just before serving. This cheesecake tastes even better the next day, so consider making it ahead of time to let the flavors fully develop. Serve chilled for a refreshing, tangy treat!

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baked
• Cuisine: American

Keywords: Lemon Curd Cheesecake