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.
Servings: 10 servings
Equipment
- 9 or 10-inch round springform cheesecake pan
- 9x13-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 cream cheese *block not tub, room temperature
- 133 grams granulated Sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 170 grams fresh lemon curd
- 3 large eggs room temperature, lightly beaten with fork
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.