Ready to elevate a classic cheesecake into a burst of citrusy delight? Look no further – this exquisite recipe for Lemon Curd Cheesecake holds the key to creating a dessert that marries the rich creaminess of cheesecake with the vibrant tang of lemon curd.
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Why You'll Love This Recipe
- Tantalizing Tanginess: The marriage of velvety cheesecake and zesty lemon curd creates an explosion of flavors that dance on your palate, offering a delightful contrast that's both refreshing and indulgent.
- Make-Ahead Marvel: With the convenience of preparing it in advance, this recipe lets you savor the anticipation as it chills and sets, ensuring a flawless dessert experience whenever you're ready to serve.
- Expert Tips for Success: Unlock the secrets to achieving the perfect texture, clean cuts, and optimal flavor infusion through the recipe's expert tips, ensuring your Lemon Curd Cheesecake impresses every time you make it.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Cream Cheese - Essential for the creamy and rich base of the cheesecake. You can also use a dairy-free alternative for a vegan version.
- Lemon Curd - Adds a vibrant, tangy flavor profile that perfectly complements the cheesecake's creaminess. You can make your own lemon curd using fresh lemons or purchase a high-quality store-bought option.
- Graham Cracker Crumbs - Forms the buttery, crunchy crust that balances the smooth texture of the filling. For a gluten-free alternative, use crushed gluten-free graham crackers or nut-based crumbs.
- Whipping Cream - Contributes to the light and airy texture of the cheesecake, enhancing its overall decadence. A non-dairy whipping cream can be used to make the recipe suitable for lactose-intolerant individuals.
- Granulated Sugar - Provides sweetness to both the filling and the crust, harmonizing the flavors. You can substitute with a natural sweetener like honey or maple syrup for a healthier option.
- Eggs and Egg Yolks - Act as binders and help achieve the smooth, velvety consistency of the filling. Vegan alternatives like silken tofu or aquafaba can be used for egg-free versions.
- Lemon Zest and Lemon Juice - Infuses the cheesecake with a burst of citrus aroma and flavor. Lime or orange zest and juice can be used for a twist on the traditional lemony taste.
- Unsalted Butter - Used in both the crust and lemon curd to enhance flavor and texture. Vegan butter or coconut oil can be substituted for a plant-based version.
- Sea Salt - Elevates the overall taste by balancing sweetness and enhancing other flavors. Regular table salt can be used as a replacement.
Equipment Needed
- 9” Springform Pan - For shaping and baking the cheesecake.
- Parchment Paper - To line the bottom of the pan for easy release.
- Medium Saucepan - For preparing the lemon curd.
- Whisk - To combine ingredients and prevent lumps.
- Large Mixing Bowl - For preparing the crust and filling.
- Electric Mixer - To blend cream cheese, sugar, and other ingredients.
- Chilled Medium Bowl or Stand Mixer - For whipping the cream to stiff peaks.
- Spatula - For folding in whipped cream and spreading the filling.
- Plastic Wrap or Parchment Paper - To cover the lemon curd during chilling.
- Knife - For cutting and serving the cheesecake.
- Refrigerator - For chilling the cheesecake to set.
- Oven - For baking the crust and optionally, baking the cheesecake.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
To craft this delectable Lemon Curd Cheesecake, begin by preparing the lemon curd. Whisk granulated sugar, a large egg, and egg yolks in a medium saucepan. Add freshly squeezed lemon juice, lemon zest, and a pinch of sea salt, whisking until combined. Heat the mixture over medium-low heat, stirring frequently, until it simmers and thickens. Remove from heat, add cold, cubed unsalted butter, and stir until smooth. Refrigerate the curd in a non-metal container, covered with plastic wrap directly on the surface.
For the crust, grease a 9” springform pan and line its bottom with parchment paper. Combine graham cracker crumbs, granulated sugar, melted unsalted butter, and a dash of sea salt in a large mixing bowl. Press the mixture into the pan's bottom and slightly up the sides to form the crust. Set aside.
Moving on to the filling, whip cold heavy whipping cream in a chilled medium bowl until stiff peaks form. In a separate large mixing bowl, blend granulated sugar with grated lemon zest using an electric mixer until fragrant and yellow. Add softened cream cheese to the sugar mixture and blend until creamy and smooth. Incorporate prepared lemon curd and freshly squeezed lemon juice, mixing well.
Gently fold the whipped cream into the cream cheese mixture to maintain its lightness. Transfer the filling into the crust, spreading it evenly. Cover the pan and refrigerate for a minimum of 8 hours, or overnight, to allow the flavors to meld and the cheesecake to set. When ready to serve, spread remaining lemon curd on top for a tangy finish. Optionally, freeze the cheesecake for an hour before slicing for cleaner cuts. This Lemon Curd Cheesecake promises a harmonious fusion of textures and flavors, making it an ideal make-ahead dessert for any occasion.
Variations
- Berry Bliss Cheesecake: Add a layer of fresh berries (such as strawberries, blueberries, or raspberries) between the crust and the filling for bursts of fruity goodness.
- Chocolate Swirl Delight: Incorporate melted chocolate into the filling and create a marbled effect by swirling it gently. Consider using a chocolate cookie crust for added richness.
- Meyer Lemon Elegance: Swap regular lemons with Meyer lemons for a sweeter and more fragrant citrus profile. Adjust sugar accordingly.
- Nutty Crunch: Enhance the crust's texture by adding finely chopped nuts like almonds or pecans.
- Raspberry Lemon Fusion: Introduce raspberry preserves or a raspberry coulis layer between the cheesecake and lemon curd for a harmonious blend of flavors.
- Coconut Lemon Dream: Integrate shredded coconut into the crust and garnish the top with toasted coconut flakes.
- Ginger Infusion: Mix ground ginger into the crust for a subtle spicy kick that complements the lemony notes.
- Chocolate-Dipped Lemon: Drizzle the top with melted white chocolate or dark chocolate to create an eye-catching and delectable finish.
- Citrus Medley: Experiment with a mix of citrus fruits like lime, orange, and grapefruit in the curd and zest for a vibrant citrus symphony.
- Mini Individual Cheesecakes: Make individual servings by using a muffin tin and cupcake liners. Adjust baking time accordingly.
- Lactose-Free Twist: Substitute dairy products with non-dairy alternatives like coconut cream, cashew cream, and vegan cream cheese.
- Nutrient-Boosted: Incorporate chia seeds, flaxseed meal, or hemp seeds into the crust for added nutritional value.
Wine Pairing
For a delightful pairing with Lemon Curd Cheesecake, consider a slightly sweet and citrusy wine that complements the tangy and creamy flavors of the dessert. A Moscato d'Asti, with its gentle effervescence, floral notes, and hints of ripe fruit, can provide a refreshing contrast to the richness of the cheesecake. Additionally, a Late Harvest Riesling with its luscious sweetness and vibrant acidity can beautifully balance the dessert's flavors. Remember, the goal is to find a wine that enhances the overall experience without overpowering the delicate nuances of the Lemon Curd Cheesecake.
FAQ's
1. Can I use store-bought lemon curd? Absolutely! While homemade lemon curd offers a fresh taste, you can definitely use high-quality store-bought lemon curd to save time.
2. Can I make this cheesecake in advance? Yes, this recipe is perfect for making ahead. You can prepare it a day or two before serving, allowing the flavors to meld and the cheesecake to set properly.
3. Can I freeze the cheesecake? Certainly! You can freeze the cheesecake (without the lemon curd topping) for up to 3 months. Thaw it in the fridge overnight before serving.
4. Can I use a different type of citrus fruit? Absolutely, feel free to experiment with different citrus fruits like lime, orange, or grapefruit to create unique variations of the cheesecake.
5. Can I use a different type of crust? Certainly! While graham cracker crust is traditional, you can use crushed cookies, nut crusts, or even a chocolate cookie crust for added variety.
6. How do I prevent cracks in the cheesecake? To prevent cracks, make sure not to overmix the batter, and avoid drastic temperature changes while baking and cooling. A water bath during baking can also help regulate temperature and prevent cracks.
7. Can I make this recipe gluten-free? Absolutely, by using gluten-free graham crackers or other gluten-free cookie alternatives for the crust, you can easily make this recipe gluten-free.
8. Can I make a vegan version of this cheesecake? Yes, you can! Use dairy-free cream cheese, vegan butter, and plant-based whipping cream to make a vegan version. Also, consider egg substitutes like silken tofu or aquafaba.
9. How do I get clean slices when serving? For neat slices, freeze the cheesecake for about an hour before slicing and wipe the knife clean after each cut.
10. Can I adjust the sweetness level? Certainly! You can adjust the amount of sugar in both the crust and the filling to your taste preference. Just remember that sugar also contributes to the texture and structure of the cheesecake.
Tips
- Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before starting. This ensures a smooth and lump-free filling.
- Whip Cream to Stiff Peaks: Whip the heavy cream until it forms stiff peaks. This step is crucial for achieving the desired light and airy texture.
- Zest Before Juicing: Always zest the lemon before juicing it. It's easier to zest a whole lemon rather than half of it.
- Avoid Overmixing: When incorporating ingredients, especially cream cheese, avoid overmixing. Overmixing can lead to a dense and heavy texture.
- Use High-Quality Cream Cheese: Opt for full-fat, brick-style cream cheese for the best results. It contributes to a creamy texture and proper setting.
- Chill the Lemon Curd: Ensure the lemon curd is well-chilled before adding it to the filling. This prevents the curd from melting the cream cheese.
- Gently Fold in Whipped Cream: When adding the whipped cream to the cream cheese mixture, fold it in gently to retain the airy texture. Avoid deflating the mixture.
- Properly Line the Pan: Line the bottom of the springform pan with parchment paper to ensure easy release of the cheesecake without damaging the crust.
- Bake in a Water Bath (Optional): If you're concerned about cracks on the surface, consider using a water bath while baking. Place the springform pan in a larger baking pan filled with hot water.
- Allow Sufficient Chilling Time: Let the cheesecake chill in the fridge for at least 8 hours, or ideally overnight. This allows flavors to meld and the texture to set.
- Use a Warm Knife for Clean Slices: Dip the knife in hot water before slicing the cheesecake. This helps in achieving clean slices without dragging the filling.
- Experiment with Variations: Don't hesitate to experiment with different crusts, fruit flavors, or additional toppings to personalize the recipe to your liking.
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Recipe Card
📋 Recipe
Lemon Curd Cheesecake
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Ingredients
Lemon Curd:
- ⅔ cup granulated sugar
- 1 large egg
- 2 large egg yolks
- ⅓ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ⅛ teaspoon sea salt
- ⅓ cup cold unsalted butter (cubed)
Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- ⅛ teaspoon sea salt
Filling:
- ¾ cup cold heavy whipping cream
- ½ cup granulated sugar
- Zest of 1 lemon
- 24 oz cream cheese softened
- ½ cup prepared lemon curd
- 1 tablespoon freshly squeezed lemon juice
Instructions
Lemon Curd:
- In a medium saucepan, whisk together sugar, egg, and egg yolks.
- Add lemon juice, lemon zest, and sea salt. Whisk to combine.
- Heat the mixture over medium-low heat until it simmers and thickens, stirring frequently.
- Remove from heat and pour into a non-metal container. Add cubed butter and stir until melted and smooth.
- Cover with plastic wrap or parchment paper, placing it directly on the surface of the curd. Refrigerate until chilled and thickened.
Crust:
- Grease a 9” springform pan and line the bottom with parchment paper.
- In a large bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Stir until fully combined.
- Press the crust mixture onto the bottom and up the sides of the prepared pan. Pack it tightly.
Filling:
- In a chilled medium bowl, whip the cold heavy whipping cream to stiff peaks. Set aside in the fridge.
- In a large bowl, blend lemon zest and granulated sugar with an electric mixer until fragrant and yellow.
- Add softened cream cheese to the lemon sugar mixture. Blend until fluffy and creamy, scraping down the sides.
- Mix in prepared lemon curd and lemon juice until well combined.
- Gently fold the whipped cream into the cream cheese mixture to maintain the fluffiness.
- Transfer the mixture into the crust, spread it out evenly, and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
- Prior to serving, spread the remaining lemon curd on top of the cheesecake and garnish with lemon slices.
- Slice the cheesecake (clean the knife between slices) and enjoy!
Notes
- Prepare in advance and store with ease: This cheesecake can be refrigerated for up to 4 days or frozen for up to 3 months, either in a container or cake carrier. You can even apply the lemon curd topping ahead of time.
- For extended lemon curd freshness, store it in an airtight container or jar in the fridge for up to a week. To prolong its shelf life, freeze it in an airtight container or bag for up to 3 months. When ready to serve, allow it to defrost in the fridge overnight or at room temperature for about an hour. Give it a smooth stir before presenting.
- Guidelines for achieving perfection: Achieve the right texture by whipping the cream to stiff peaks – it should hold its shape without being runny. Keep the cream cold and employ a chilled bowl. This step is crucial for thickening the cheesecake mixture.
- Ensure optimal results by using high-quality, full-fat, brick-style cream cheese. Philadelphia cream cheese is a personal favorite for this purpose.
- Patience pays off: Allow the cheesecake to set in the fridge for a minimum of 8 hours, or better yet, overnight. This resting period is essential for achieving the desired firmness and allowing the flavors to meld.
- For impeccably neat slices, freeze the cheesecake for an hour before cutting, and after each cut, wipe the knife clean. This extra step ensures your presentation is as flawless as the taste.
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