Classic Baked Lemon Curd Cheesecake (Rich & Creamy Recipe)
introduction
Lemon Curd Cheesecake is a delightful dessert that brings together the tangy brightness of lemon curd and the creamy richness of cheesecake in one irresistible bite. This recipe is designed for home bakers who want a dessert that looks as impressive as it tastes but without the stress. You’ll discover that making a cheesecake from scratch can be straightforward and fun, especially when you follow our step-by-step approach.
In this recipe, we start with a crisp, buttery graham cracker crust that perfectly balances the creamy filling. The cheesecake itself is enriched with a touch of lemon zest and lemon juice, giving it a refreshing lift that cuts through the richness of the cream cheese and sour cream. We add a generous swirl of homemade lemon curd both inside the filling and on top, creating layers of vibrant, tangy flavor that truly celebrate the essence of lemon.
This recipe not only delivers an explosion of citrus flavor but also offers key benefits for busy cooks. It is easy to prepare, with simple ingredients and clear instructions that ensure even novice bakers can achieve professional-looking results. The dessert is versatile enough to be served at casual gatherings or special occasions, making it a go-to recipe for any celebration. By choosing this Lemon Curd Cheesecake, you are opting for a dessert that is both satisfying and visually stunning, ideal for impressing family and friends.
Table of Contents
Table of Contents
Why This Recipe Works
The Science of a Perfect Cheesecake
Cheesecake may seem simple, but every step in this recipe has a purpose. Understanding the science behind it helps you get smooth, creamy results every time.
Full-Fat Cream Cheese
Using full-fat cream cheese is non-negotiable. The fat provides structure and stability, which keeps the cheesecake rich and firm. Reduced-fat or whipped versions don’t set properly and can leave the texture weak or rubbery.
The Water Bath
A water bath (bain-marie) surrounds the cheesecake with gentle steam. This keeps the oven environment moist, so the surface doesn’t dry out and crack. It also distributes heat evenly, preventing the edges from cooking too fast while the center stays raw.
Slow Cooling
Rapid temperature changes shock the cheesecake and cause large cracks. That’s why the cake rests in the oven with the door slightly open before moving to the counter and finally the fridge. This slow cool-down relaxes the filling and keeps the surface smooth.
By following these steps, you’re not just baking, you’re creating the right conditions for the perfect lemon curd cheesecake.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
These ingredients create a firm and tasty base that supports the creamy filling.
For the Filling
- 32 ounces (900g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup lemon curd (homemade or your favorite brand)
- 2 to 3 tablespoons fresh lemon juice (adjust based on taste)
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
This rich and tangy filling blends creaminess with the bright flavor of lemon curd, giving your cheesecake a unique twist.
Optional Topping and Garnish
- 1/2 cup lemon curd (for a glossy drizzle on top)
- Fresh berries (such as raspberries or blueberries)
- Mint leaves (for a fresh, colorful finish)
These finishing touches not only enhance the look of your dessert but also add an extra burst of flavor
Instructions
- Preheat the Oven
Set your oven to 350°F (175°C) so it warms up while you prepare the ingredients. - Prepare the Crust
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of melted unsalted butter, and 2 tablespoons of granulated sugar.
- Distribute the crumb mixture uniformly in a 9-inch springform pan, pressing it down firmly to form a solid foundation.
- Chill the pan in the fridge for 10 minutes to help the crust hold its shape.
- Mix the Filling
- In a large bowl, blend 32 ounces of room-temperature cream cheese with 1 cup of granulated sugar until you achieve a silky, homogeneous texture.
- Incorporate 3 large eggs individually, ensuring you mix thoroughly after adding each egg.
- Fold in 1/2 cup of sour cream until the blend is completely integrated.
- Mix in 1/3 cup lemon curd, 2 to 3 tablespoons of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract.
- Transfer the filling onto the pre-chilled crust and lightly tap the pan on your countertop to eliminate any air pockets.
- Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for 50 to 60 minutes. Bake until the perimeter appears firm and the center retains a gentle wobble.
- To ensure a smooth finish, avoid overbaking.
- Cool Gradually
- After baking, switch off the oven and allow the cheesecake to cool inside with the door ajar for 1 hour. This slow cooling process minimizes abrupt temperature shifts that might lead to cracks.
- Final Cooling
- Finally, take the cheesecake out of the oven and let it come to room temperature until completely cooled, then transfer it to the refrigerator for a more thorough chill.
Pro Tips and Variations
Enhancing your lemon curd cheesecake can elevate it from delightful to extraordinary. Here are some expert tips and creative variations to help you perfect this dessert:
Pro Tips
- Room Temperature Ingredients: Ensure that cream cheese, eggs, and other dairy products are at room temperature before mixing. This promotes a smoother batter and prevents lumps.
- Mixing Technique: Blend the batter until the components are just combined. Excessive mixing can introduce air, which may cause the cheesecake to develop cracks during baking
- Water Bath for Baking: If baking the cheesecake, consider using a water bath. This method provides gentle, even heat, reducing the risk of cracks and ensuring a creamy texture.
- Chill Thoroughly: After baking, allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight. This sets the filling properly and enhances the flavor.
- Smooth Lemon Curd: For a glossy, lump-free lemon curd topping, strain it through a fine-mesh sieve before spreading it over the cheesecake.
Variations
One of the best things about cheesecake is how adaptable it is. Here are some creative ways to change up your lemon curd cheesecake:
- Different Crusts – Swap the classic graham crackers for:
- Gingersnap cookies have a spicy, warm flavor.
- Shortbread cookies for a buttery, crumbly base.
- Digestive biscuits for a traditional European touch.
- Berry Topping – Add a layer of blueberries, raspberries, or strawberries on top of the lemon curd. The fruit adds freshness, color, and a juicy balance to the tangy lemon.
- Lemon Curd Swirl – Instead of spreading curd on top, swirl it gently into the cheesecake batter before baking. This gives a marbled look and a deeper lemon flavor in every bite.
- Meringue Finish – For a lemon meringue cheesecake twist, spread fluffy meringue over the cooled cake and toast it until golden. Sweet, airy, and show-stopping.
- Mini Cheesecakes – Bake the filling in muffin tins lined with paper cups. They cook faster (about 15–20 minutes) and make individual servings perfect for parties.
- Gluten-Free Option – Use gluten-free cookies or a nut-and-oat mix for the crust. The flavor stays rich while making the recipe more accessible.
These variations let you adapt the cheesecake to your taste, occasion, or dietary needs—without losing the creamy lemon magic.
Cheesecake Troubleshooting & FAQs
Even with a solid recipe, cheesecakes can be tricky. Here are solutions to the most common problems bakers face:
How do I prevent my cheesecake from cracking?
Cracks usually come from overbaking, sudden cooling, or a dry oven. Use a water bath to keep steam in the oven, avoid overmixing the batter, and let the cheesecake cool slowly with the oven door ajar.
How do I know when it’s done?
A baked cheesecake is ready when the edges are firm but the center still has a gentle wobble. It will continue to set as it cools. Overbaking makes the texture dry and can cause cracks.
How do I get perfectly clean slices?
Use a long, sharp knife dipped in hot water. Wipe the blade clean between each cut. This prevents the creamy filling from sticking to the knife.
Can I use store-bought lemon curd?
Yes. Homemade lemon curd gives the freshest flavor, but a good-quality store-bought option saves time and still delivers great results.
Why did my cheesecake sink in the middle?
This happens if too much air is beaten into the batter or if the cake cools too quickly. Mix only until ingredients are combined and cool gradually for the best structure.
Can I freeze lemon curd cheesecake?
Absolutely. Wrap the cooled cheesecake tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Jump to Recipe
Lemon Curd Cheesecake Recipe
Ingredients
For the Lemon Curd:
- 1 cup granulated sugar
- 2 tablespoons melted salted butter
- 2 large eggs beaten
- 6 tablespoons fresh lemon juice about 2 lemons
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs finely crushed
- 2 tablespoons granulated sugar
- 7 tablespoons melted salted butter
For the Cheesecake Filling:
- 32 ounces full-fat cream cheese room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon zest optional
- 3/4 cup sour cream room temperature
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 3/4 cup lemon curd from above
For the Whipped Cream Topping:
- 1 cup heavy whipping cream very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Notes
- Calories: 925 kcal
- Fat: 66g
- Protein: 12g
- Carbohydrates: 70g
- Sugar: 55g
- Fiber: 1g
- Sodium: 480mg
Serving Suggestions
Make your lemon curd cheesecake shine with these simple serving ideas:
- Fresh berries – raspberries, blueberries, or blackberries add color and natural sweetness.
- Whipped cream – lightly sweetened cream balances the tart lemon curd.
- Extra lemon curd drizzle – intensifies the citrus flavor and keeps slices moist.
- Candied lemon slices – chewy, sweet, and decorative for a polished finish.
- Citrus-infused drinks – pair with lemonade, a citrusy cocktail, or Earl Grey tea with lemon.
- Vanilla ice cream – creamy contrast to the tangy cheesecake.
- Edible flowers – pansies or violets create a beautiful, elegant plate.
Conclusion
Creating a Lemon Curd Cheesecake is a delightful culinary journey that rewards you with a dessert combining creamy richness and vibrant citrus flavor. This recipe offers a straightforward approach to crafting a cheesecake that is both visually appealing and delicious. The tangy lemon curd complements the smooth cheesecake filling, resulting in a harmonious balance of sweet and tart.
Whether you’re preparing this for a special occasion or simply to satisfy a sweet craving, this cheesecake is sure to impress. Its bright, zesty notes make it a refreshing choice for any season. By following the steps outlined, you’ll achieve a dessert that not only looks professional but also tastes exquisite.
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Last Updated on September 15, 2025 by Janelle
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