Make a sweet, zesty homemade treat with this Lemon Curd Cheesecake. It’s a creamy, flavorful dessert that tastes amazing. Creamy homemade cheesecake topped with a sensational lemon topping is sure to make your mouth water in anticipation!
You’ve had cheesecake before, but have you ever had a Lemon Curd Cheesecake? Try this sweet, easy-to-prepare homemade treat made with cream cheese, freshly squeezed lemon juice, and a handful of other ingredients!
Lemon Curd Cheesecake
What’s not to love about a homemade cheesecake? Instead of going out to the store and buying a cheesecake, you can make one at home using simple ingredients available in most grocery stores. Besides the convenience and ease of preparing this homemade dessert, it’s simply so delicious. If you enjoy the zesty, bold taste of lemon, I assure you that this Lemon Curd Cheesecake recipe will quickly become one of your favorite desserts of all time.
Why You’ll Love This Cheesecake with Lemon Curd
- Creamy – Each bite of this cheesecake is like biting into a little slice of heaven. It’s creamy, smooth, and light.
- Delicious – The lemon flavoring goes great with the cream cheese and the graham cracker crust, making this dessert truly something special.
- Easy – Making a cheesecake might seem hard, but this recipe simplifies the process, breaking it down for you in easy-to-follow steps!
Lemon Cheesecake Curd Ingredients
- Cream Cheese – Leave your cream cheese out to soften before you mix it.
- Graham Cracker Crumbs – You’ll need about two packages of graham cracker crumbs for this recipe.
- Butter – Melt your butter before combining it with the graham cracker crumbs.
- Granulated Sugar – You’ll need to add granulated sugar to your cream cheese mixture.
- Lemon Juice – Use freshly squeezed lemon juice to add that zesty taste to this cheesecake.
- Cornstarch – Thicken up your lemon curd with a bit of cornstarch.
With these ingredients and just a handful of others, you’ll be well on your way to making an impressive dessert!
Lemon Curd for Cheesecake Variations
- If you like the taste of lemon with chocolate, you can add a chocolate drizzle to this cheesecake or even use chocolate syrup in your cream cheese mixture for added flavor.
- You can add slices of strawberries or other fresh fruits, including blueberries and raspberries on top of this cheesecake to garnish. The fresh fruit goes great with the lemon taste.
- Sprinkle some cinnamon powder into your cream cheese mixture when preparing the cheesecake. The cinnamon compliments the taste of the lemon.
Lemon Curd Cheesecake Notes
- You can use bottled lemon juice in this recipe if you don’t have fresh lemon juice. However, it’s best to use fresh lemon juice over the bottled version!
- Let your lemon curd mixture cool down before you end up adding it on top of the cheesecake. If you add it too soon, it can create a mess you want to avoid when preparing this dessert.
- Add a special touch to the cheesecake by piping on some whipped cream. You can also toss some lemon slices over the cheesecake.
Cheesecake with Lemon Curd FAQs
Do I need to use a certain type of cream cheese?
While you can choose any brand of cream cheese, it’s best to use traditional, full-fat block cream cheese instead of low-fat, reduced fat, or whipped versions. It’s easier to work with and will go great in this recipe.
Can I use crushed cookie crumbs instead of graham crackers?
Yes! While you can buy the graham cracker crumbs in the box for convenience, if you prefer to make a crust using vanilla cookies, you can do that. For even more lemon flavor, you can even use Lemon Oreo cookies for the crust.
What should I do if my lemon curd is too runny?
If your lemon curd appears to be too runny, thicken it up by adding a teaspoon or more of the cornstarch to it. Continue this process until you achieve the desired texture.
What if the curd is too thick?
Instead of thickening it with extra cornstarch, you’d need to add more lemon juice to thin it out. Keep adding lemon juice teaspoon by teaspoon until it’s the perfect consistency.
MORE CHEESECAKE RECIPES YOU WILL LOVE!
Lemon Curd Cheesecake
- 2 cups graham cracker crumbs about 2 packages
- 5 Tablespoons butter- melted
- ½ teaspoon salt
- 4 8 oz packages cream cheese- softened
- 3/4 cup granulated sugar
- 3 Tablespoons flour
- Zest of 1 lemon
- ¼ cup fresh squeezed lemon juice
- 2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 2 eggs
- 3 eggs
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- ¼ teaspoon salt
- ¾ cup fresh squeezed lemon juice
- ¼ cup butter
- Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
- Add the graham crackers to a food processor and pulse until you get a fine crumb. Add melted butter and salt and pulse until well combined and the crumbs are coated.
- Pour the graham crumbs into the springform and use the back of a spoon to form the crust making sure to bring the crumbs up about 1 inch on the sides of the pan.
- Bake for 10 minutes or until golden brown then remove and cool.
- In the bowl of a stand mixer with a paddle attachment, or using a hand mixer, cream the cream cheese for 2-3 minutes or until smooth and there are no lumps. Scrape the sides and bottom of the bowl often to make sure all the cream cheese is incorporated.
- Add the sugar and flour and mix until just combined.
- Add the lemon zest, lemon juice, and vanilla and mix until fully combined.
- Slowly pour in the heavy cream and start mixing on low speed and gradually increase to high speed and mix for 1 minute. Scrape the sides and bottom of bowl to make sure everything is incorporated and mix for an additional minute.
- Add the eggs last, one at a time, fully incorporating after each addition.
- Pour the batter into the prepared crust and bake at 350 for 15 minutes then reduce heat, without opening the oven door, to 200 degrees F. for an additional 50-55 minutes or until the center of the cheesecake slightly jiggles.
- Turn off the oven and leave the cheesecake in for about 30 minutes with the door remaining closed.
- After the 30 minutes, crack the door and let the cheesecake slowly cool for 15 minutes before removing from the oven (NOTE: 11 and 12 are optional steps, but they help keep your cheesecake from cracking)
- Place your cheesecake on a wire rack and allow to come to room temperature before placing in the refrigerator for at least 6 hours to overnight.
- Combine eggs, sugar, cornstarch, salt, and lemon juice into a medium saucepan and heat over medium heat to a gentle boil.
- Reduce heat and allow to simmer for 1-2 minutes or until thickened.
- Remove from heat and add in butter. Whisk until the butter is completely melted.
- Allow the mixture to cool to room temperature before adding to your cheesecake, or you can make the day before and store in the refrigerator until you are ready to use.
- Smooth the lemon curd over the top of the cheesecake and smooth. Pipe on some whipped cream if desired and serve with fresh lemon slices.