Make your taste buds dance with this creamy cheesecake topped with tangy lemon curd. Perfect for any occasion, this recipe is a guaranteed crowd-pleaser.
Why This Recipe Works
- The combination of creamy cheesecake and tangy lemon curd creates a perfect balance of flavors.
- Using a water bath method ensures your cheesecake cooks evenly without cracking.
- Homemade lemon curd adds a fresh, vibrant taste that store-bought versions can’t match.
- The graham cracker crust provides a crunchy contrast to the smooth filling.
- This recipe includes tips for a foolproof dessert every time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 4 large egg yolks
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Fine mesh sieve
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla, beating until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined. Pour the filling over the crust and smooth the top.
Bake the Cheesecake
Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour before removing.
Prepare the Lemon Curd
In a saucepan, whisk together the lemon juice, zest, butter, and sugar over medium heat until the sugar dissolves. Whisk in the egg yolks and cook, stirring constantly, until the mixture thickens. Strain through a fine mesh sieve and let it cool slightly before spreading over the cheesecake.
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. Garnish with additional lemon zest if desired.
Tips and Tricks
For a smoother cheesecake, make sure all ingredients are at room temperature before starting. To prevent cracks, avoid overmixing the batter and cool the cheesecake slowly in the oven. For the lemon curd, constant stirring is key to avoid curdling. If you’re short on time, you can use store-bought lemon curd, but homemade really makes a difference. Always use a water bath for even baking and to prevent the cheesecake from drying out.
Recipe Variations
- Try a different crust, like Oreo or shortbread, for a unique twist.
- Add a layer of fresh berries between the cheesecake and lemon curd for extra flavor.
- For a lighter version, use Greek yogurt instead of sour cream.
- Experiment with different citrus fruits, like lime or orange, for the curd.
- Top with whipped cream or meringue for an extra decadent dessert.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This cheesecake actually tastes better after chilling overnight, making it a great make-ahead dessert. Just add the lemon curd topping before serving to keep it fresh.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the lemon curd topping for up to a month. Thaw in the refrigerator overnight and add the topping before serving.
Summary
This Ultimate Cheesecake Lemon Curd Recipe combines creamy cheesecake with tangy lemon curd for a dessert that’s sure to impress. With detailed instructions and tips, you’ll achieve perfect results every time.