Lemon Cheesecake with Lemon Curd Recipe
This Lemon Cheesecake with Lemon Curd is a creamy, bright, and foolproof dessert featuring a zesty graham cracker and toasted pecan crust, a smooth lemon-infused cream cheese filling, and a luscious topping of tangy lemon curd. Perfectly balanced between sweetness and tartness, this cheesecake is an elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours 30 minutes (includes chilling)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 6 whole graham crackers, or 12 halves, or 1 cup graham cracker crumbs
- 1 cup chopped toasted pecans
- 3 tablespoons melted butter
- 2 teaspoons lemon zest
Cheesecake
- 16 ounces cream cheese, at room temperature
- ½ cup granulated sugar
- ½ cup frozen lemonade concentrate, thawed
- 2 teaspoons lemon zest
- ¾ cup sour cream
- 2 large or extra large eggs, at room temperature
Cheesecake Topping
- 1½ cups lemon curd, store-bought or homemade
Optional Garnishes
- Lemon slices
- Whipped cream
- Cool Whip
- Mint sprigs
- Blueberries
Instructions
- Prepare the crust: Combine the graham cracker crumbs or crushed graham crackers with chopped toasted pecans, melted butter, and lemon zest in a mixing bowl. Stir until the mixture resembles wet sand and all the crumbs are moistened.
- Form the crust: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan, covering the entire base. Set aside or refrigerate while preparing the filling to allow it to firm up slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and continue beating until well combined.
- Add lemon flavor: Blend in the thawed frozen lemonade concentrate and lemon zest until evenly distributed. Then mix in the sour cream until the mixture is smooth and uniform.
- Incorporate eggs: Crack the eggs into a small bowl, whisk lightly, and add to the cream cheese mixture. Beat on low speed just until combined—avoid overmixing to prevent cracks in the cheesecake.
- Pour and smooth: Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top evenly.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the center rack and bake for about 50-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. Then remove from the oven and refrigerate for at least 4 hours or overnight for best results.
- Add the lemon curd topping: Once fully chilled and firm, spread an even layer of lemon curd over the top of the cheesecake.
- Garnish and serve: Decorate the cheesecake with optional lemon slices, whipped cream, Cool Whip, mint sprigs, and blueberries if desired. Slice carefully and serve chilled.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth batter without lumps.
- Do not overbeat the eggs into the batter to avoid cracking during baking.
- Gradual cooling in the oven minimizes cracking and ensures a creamy texture.
- For a gluten-free version, use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies.
- Lemon curd can be homemade or store-bought to save time.
- This cheesecake is best refrigerated and consumed within 3-4 days.
