Description
A creamy, tangy Lemon Curd Cheesecake with a buttery graham cracker crust, velvety cream cheese filling, and a golden lemon curd topping. This bright, citrusy dessert is indulgent yet refreshing—perfect for spring gatherings, summer picnics, or whenever you need a little sunshine on your table.
Ingredients
For the crust:
-
1½ cups (150 g) graham cracker crumbs
-
5 tbsp (70 g) unsalted butter, melted
For the filling:
-
3 blocks (680 g) cream cheese, softened
-
1 cup (200 g) sugar
-
1 tsp (5 ml) vanilla extract
-
3 large eggs
-
½ cup (120 g) sour cream
For the topping:
-
1 cup (240 g) lemon curd
Instructions
-
Preheat oven to 325°F (160°C).
-
Mix graham cracker crumbs and melted butter until moistened. Press firmly into a 9-inch springform pan.
-
Bake crust for 8 minutes, then cool.
-
Beat cream cheese and sugar until smooth and fluffy.
-
Add vanilla and sour cream; mix until combined.
-
Add eggs one at a time, mixing gently after each.
-
Pour filling over crust and smooth the top.
-
Bake for 55–60 minutes, until edges are set and center is slightly jiggly.
-
Turn off oven, crack door, and let cheesecake cool gradually. Bring to room temperature, then chill for at least 4 hours.
-
Spread lemon curd over the chilled cheesecake before serving. Garnish with lemon zest if desired.
Notes
Use room temperature cream cheese for a lump-free batter.
Avoid overmixing after adding eggs to prevent cracks.
Microwave lemon curd briefly if too thick.
Cheesecake can be stored refrigerated (up to 5 days) or frozen without curd (up to 3 months).
- Prep Time: 20 minutes
- Chilling Time: 4 hours 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American