Lemon Curd Cheesecake

Lemon Curd Cheesecake combines flaky all butter pie crust with bright lemon curd and rich cream cheese to make a delicious summer dessert. Top with fresh raspberries and serve with additional lemon curd.

Key Ingredients & Test Notes

1. Homemade Pie Crust: My lemon curd cheesecake is a bit different than a classic cookie crust, as its made with a pie crust instead. The buttery flaky outer crust is a lovely combo with the rich lemon filling, creating more of a lemon pastry experience.
2. Lemon Curd: I’m using my trusted recipe for for lemon curd that’s bright, zingy, and full of lemon flavor. Freshly made always tastes better, but if you don’t have the time store bought will also work.
3. Brick Cream Cheese: Room temp cream cheese blends smoothly and gives you that dreamy, velvety texture that we all love about cheesecakes.
4. Eggs: Eggs help the cheesecake set into a rich custardy texture. Bringing them to room temp keeps the batter from curdling and ensures an even bake.

Helpful Tips

Nobody wants a cracked cheesecake, especially after all that effort. Here’s how to keep it smooth and lovely:

• Go easy on the eggs: Overbeating adds air, which can lead to cracks. Mix the cream cheese, sugar, and other ingredients until smooth—about 2 minutes. Then add the eggs one at a time, mixing just until combined. No need to keep the mixer running.
• Bake low and steamy: Place a pan of water on the bottom oven rack while the cheesecake bakes. The steam helps keep the texture creamy and the top from splitting.
• Let it cool slowly: When the cheesecake is done, turn off the oven and crack the door. Let it sit inside for an hour so it cools gradually. A big temperature drop can cause cracks, so take your time.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

5 from 1 vote

Lemon Curd Cheesecake

By Jenn Davis

Prep: 15 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 10 servings

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Lemon Curd Cheesecake combines flaky all butter pie crust with bright lemon curd and rich cream cheese to make a delicious summer dessert.

Click Here for Help with Ingredients in this Recipe

Equipment

• electric stand mixer
• 9 or 10-inch round springform cheesecake pan
• 9×13-inch roasting pan for adding steam

Ingredients

Pie Crust

• ▢ 1 double Homemade Pie Crust Recipe

Fresh Lemon Curd

• ▢ 1 batch fresh lemon curd

Cheesecake Filling

• ▢ 680 grams (24 ounces) cream cheese, *block not tub, room temperature
• ▢ 133 grams (⅔ cup) granulated Sugar
• ▢ 2 tablespoons lemon zest
• ▢ 1 teaspoon vanilla bean paste or pure vanilla extract
• ▢ 170 grams (3/4 cup) fresh lemon curd
• ▢ 3 large eggs, room temperature, lightly beaten with fork

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Instructions 

Do Ahead

• Make the fresh lemon curd.
  1 batch fresh lemon curd
• Take eggs and cream cheese out of the fridge a few hours before making the cheesecake, to come to room temperature.

Make the Crust

• Make the pie crust dough for a double pie crust, wrap in plastic wrap and chill for a minumum of 30 minutes before rolling out.
  1 double Homemade Pie Crust Recipe
• Wrap in plastic wrap and place dough ball in the fridge for an hour to chill. (Can make the day before, set on counter an 30 min before to soften)
• Roll the dough on a lightly floured surface, about 2-3 inches larger than your springform pan.

Assemble the Cheesecake

• Gently transfer dough to the spring form pan and allow it to sink to the bottom.
• Using your fingers softly press it against the sides and bottom of the pan.
• There may be a couple creases of overlapping. Dip your finger in cold water and smooth out the folds.
• Trim excess dough hanging over the sides with a knife.
• Place dough lined pan back in the fridge to firm for 30 minutes.

Par-Bake the Crust

• Preheat your oven to 425℉ (220℃).
• Place a piece of parchment paper inside the dough lined pan and fill with baking weights, beans or rice.
• Par-bake the crust for 10-12 minutes until slightly golden.
• Remove pan from the oven and place on a wire cooling rack. Reduce the oven temperature to 325℉ (160℃).

Lemon Curd Cheesecake Filling

• Using a stand mixer fitted with paddle attachment on medium low, whip your cream cheese until smooth.
  680 grams cream cheese
• Add in the sugar slowly and mix again.
  133 grams granulated Sugar
• Next, mix in the lemon zest, lemon curd, and vanilla to disperse. Followed by one egg at a time until smooth.
  2 tablespoons lemon zest, 1 teaspoon vanilla bean paste or pure vanilla extract, 170 grams fresh lemon curd, 3 large eggs
• Pour the filling into the cooled pie crust.

Bake Lemon Cheesecake

• Fill a 9 x 13-inch pan with 1-inch of boiling water and carefully place on the bottom oven rack to create steam while the cheesecake bakes.
• Gently set the cheesecake pan onto the middle rack of the oven and immediately close the oven door.
• Bake for 45-55 minutes. It’s done when there is still a wobble in the center and the sides are set.
• Turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for about 40 minutes before removing. Transfer to the countertop and let cool for an additional 30 minutes.
• Cover the cooled pan with aluminum foil and refrigerate for a minimum of 8 hours.
• Remove sides of the springform pan and carefully transfer the cheesecake to a serving plate. Or simply slice directly from the base of the pan and serve.
• Top with extra lemon curd or fresh fruit.

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