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Lemon Curd Cheesecake

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A luscious Lemon Curd Cheesecake that combines tangy lemon curd with rich cheesecake for a delightful dessert experience.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 5 tablespoons butter (melted)
  • ½ teaspoon salt
  • 4 packages cream cheese (8 oz each, softened)
  • ¾ cup granulated sugar
  • 3 tablespoons flour
  • Zest of 1 lemon
  • ¼ cup fresh squeezed lemon juice
  • 2 teaspoons vanilla extract
  • ½ cup heavy whipping cream
  • 2 eggs
  • ¾ cup granulated sugar (for the curd)
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ¾ cup fresh squeezed lemon juice (for the curd)
  • ¼ cup butter

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Make the crust by mixing graham cracker crumbs, melted butter, and salt; press into a 9-inch springform pan.
  3. Bake for 10 minutes until lightly golden; let cool.
  4. Prepare the filling by beating cream cheese until smooth, then add sugar, flour, lemon zest, lemon juice, and vanilla; mix until fluffy.
  5. Add whipped cream; gently fold it into the cheesecake mixture.
  6. Incorporate eggs, mixing gently until just combined.
  7. Pour the cheesecake filling over the crust and smooth the top.
  8. Bake for 50-60 minutes until edges are set; cool slowly in the oven.
  9. Make the lemon curd by whisking sugar, cornstarch, salt, lemon juice, and zest in a saucepan; cook until thickened.
  10. Add butter to the curd and stir until smooth; let cool slightly.
  11. Top the cheesecake with the lemon curd once it has cooled completely.
  12. Chill for at least 4 hours or overnight before serving.

Notes

For a berry twist, add mixed berries on top of the lemon curd. For a chocolate flavor, drizzle melted dark chocolate over the cheesecake.

Nutrition

Keywords: cheesecake, lemon curd, dessert, baking, citrus

Find it online: https://basilboard.com/beginner-friendly-lemon-curd-cheesecake/