Lemon Curd Cheesecake

Lemon Curd Cheesecake is a recipe with a delicate balance of tart, sweet and sour. It is light on the palate and perfect for summertime picnics.

Lemon curd cheesecake is one of the most popular desserts in America. This dessert is a rich and creamy lemon curd filling, topped with a layer of cream cheese frosting. The dessert is then baked until the crust forms a golden brown top. Read more in detail here: lemon curd cheesecake in a glass.

This beautiful lemon curd cheesecake recipe is the ideal bright and zesty dessert to make! This lemon cheesecake is the greatest, with a buttery graham cracker crust, rich and creamy cheesecake, and tangy lemon curd topping.

Cheesecake with Lemon

This lemon curd cheesecake may have caught your eye on Instagram. How could you miss that decadent, creamy lemon cheesecake topped with tangy lemon curd? Full disclosure: Philadelphia cream cheese paid for that Instagram, but we couldn’t resist sharing the recipe on the site as well!

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Lemon Curd Cheesecake Ingredients

Is it okay if I tell you a tiny secret? This cheesecake with lemon curd is insanely simple to prepare. It’s also produced with less than ten components. In my opinion, this is a fantastic score. So, here’s your shopping list:

  • Philadelphia cream cheese is our go-to cream cheese because it really is the cream cheese of the crop. It makes a creamy, clump-free cheesecake every time!
  • Sour cream: We’ve discovered that combining sour cream with cream cheese produces the creamiest, dreamiest, and tangiest cheesecake. Make sure the sour cream is at room temperature as well so it can easily incorporate with the cream cheese.
  • Granulated Sugar: Some people use powdered sugar to prepare cheesecake, but we don’t mind using granulated sugar. It adds a bit additional air to your cheesecake without inflating it too much.
  • To ensure that the eggs blend effortlessly into the cream cheese and sour cream mixture, make sure they are at room temperature.
  • Vanilla extract is the essence of life. It elevates this lemon curd cheesecake dish to new heights. Spend a little more on a high-quality pure vanilla extract. You will not be sorry.
  • The sour lemon curd topping is the true star of this lemon curd cheesecake. It adds just the proper amount of brightness and citrus flavor to the sweet, creamy cheesecake! Lemon curd may be found at most supermarket shops among the jams and jellies.
  • Graham cracker crumbs: You may use any brand of graham crackers! Simply pulsing them in a food processor or purchasing a package of readymade graham cracker crumbs would suffice.
  • Melted butter holds the graham cracker crust together, creating the ideal buttery basis for this lemon curd cheesecake!

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Lemon cheesecake hints

  • Make sure all of the ingredients are at room temperature: I can’t emphasize how critical this is. To make a creamy, clump-free cheesecake, make sure the cream cheese, eggs, and sour cream are all at room temperature. Do not overbeat the cheesecake: Overbeating generates air bubbles in the cheesecake. And air bubbles indicate the presence of fissures. Only beat the cheesecake batter until it is smooth and creamy.
  • Spend a little more on nice lemon curd: The lemon curd is a thin layer that you’ll pour on top of the cheesecake after it’s baked and chilled, but it adds a sharp, acidic taste that balances off the creamy richness of the cheesecake.
  • Don’t overbake the cheesecake: An overbaked cheesecake is the last thing you want. It turns out to be squishy and depressing. Only bake the cheesecake for approximately 55 minutes, or until it is barely set in the centre.

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How can you keep your cheesecake from cracking?

Is there anything more unappealing than a shattered cheesecake? I mean, most likely. Without a doubt. But there isn’t one when it comes to creating lemon curd cheesecake.

  • Don’t overbeat the eggs: If you overbeat the eggs, your cheesecake will have bubbles and cracks. What is our recommendation? Cream the cream cheese, sour cream, and sugar together for approximately 2 minutes, or until it’s really creamy but not too so. Do not, under any circumstances, overbeat the eggs. One at a time, beat them in until barely incorporated, then turn the mixer off for good.
  • Bake the cheesecake at a low temperature with a little amount of water added: While the cheesecake bakes, fill a 9 x 13 inch pan halfway with water and set it on the bottom shelf of the oven. This will provide the cheesecake a steamy, humid atmosphere, which will prevent it from breaking!
  • After baking, keep the cheesecake in the oven: Temperature swings cause fissures. Turn off the oven and open the door once the cheesecake has finished baking. Allow the cheesecake to gently come to room temperature in the oven for an hour.

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It’s now up to you to make this lemon curd cheesecake recipe. I assure you that you will not be disappointed.

Print

This beautiful lemon curd cheesecake recipe is the ideal bright and zesty dessert to make!

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour and 15 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour and 15 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 1 hour to prepare
  • 1 hour and 15 minutes total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

To make the graham cracker crust, combine the graham crackers, butter, and sugar.

  • 12 cup crushed graham crackers (about 12 full sheets)
  • 12 cup melted salted butter
  • 5 tbsp. sugar (granulated)
  • a pinch of salt

For the cheesecake with lemon

  • Philadelphia Original Cream Cheese, room temperature, 3 packages (8 ounces each)
  • 8 oz. room temperature sour cream
  • 14 cup sugar, granulated
  • 4 big room-temperature eggs
  • 1 tbsp extract de vanille
  • 1 quart of lemon curd

Instructions

  1. Preheat the oven to 325°F. Line the bottom of a 9 or 10 inch springform pan with parchment paper and oil the sides thoroughly.
  2. Stir together the graham cracker crumbs, melted butter, sugar, and salt until well blended. It will be a sandy, dry mixture. Place the graham cracker crust in the prepared pan and push it down hard to create an equal layer. Remove from the equation.
  3. To make a water bath for the cheesecake, fill a 9 x 13 inch pan halfway with water and set it in the oven. This will aid in the prevention of cracks.
  4. Make the cheesecake while the oven is heating up. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, room temperature sour cream, and granulated sugar for 2 minutes, or until smooth and creamy. Beat in the vanilla essence, followed by the eggs one at a time, until barely incorporated.
  5. In a springform pan, pour the cheesecake batter over the graham cracker crust. To remove any air bubbles, tap the pan on the counter a few times. Place the cheesecake on the center shelf of the oven and bake for 55 minutes, turning halfway through. Don’t overcook! The middle of the cheesecake will still be shaky, but this is correct!
  6. Turn off the oven and gently open the oven door at the 55-minute mark. Allow for a gentle cooling of the cheesecake by leaving it in the turned-off oven for an hour.
  7. After an hour, remove it from the oven, run a knife along the edges to free it from the pan, and cool for 1 hour on a cooling rack. Pour the lemon curd over the top of the cheesecake to create a uniform lemon layer. Cover the cheesecake with tinfoil and refrigerate it overnight to solidify.
  8. Release the springform pan and gently remove the pan’s rim when ready to serve. Whipped cream and lemon zest are served on top. Enjoy 16 servings by slicing the cake into 16 pieces.

Lemon cheesecake, summer cheesecake, lemon curd cheesecake are some of the terms used to describe this dessert.

Philadelphia Cream Cheese is a sponsor of this content. All of my views, as usual, are my own.

Lemon Curd Cheesecake is a baked lemon curd cheesecake. The cheesecake has a tangy, sweet flavor that makes it perfect for any time of the year.

Frequently Asked Questions

What do I do with lemon curd?

A: Lemon curd is a sweet, spreadable citrus fruit butter or jelly. It can be used in baking and as an accompaniment to desserts such as scones and crumbles.

How do you make Mary Berry lemon cheesecake?

A: Mary Berry lemon cheesecake is a delicious dessert that includes fresh lemons, sugar, butter and eggs.

Why do you add lemon juice to cheesecake?

A: Lemon juice is used as a natural preservative in cheesecake.

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