Lemon Curd Cheesecake
Bright, silky, and impossibly creamy, this Lemon Curd Cheesecake features a tangy lemon filling and a buttery graham cracker crust, making it the perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 320 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 3 large eggs, at room temperature
- ½ cup sour cream
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup lemon curd
Instructions
- Preheat the oven to 325°F (160°C) and position a rack in the center.
- Mix the graham cracker crumbs and melted butter in a bowl until evenly moistened, then press into a 9-inch springform pan.
- Beat the cream cheese and granulated sugar until smooth and free of lumps.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest until just combined.
- Pour the filling over the crust and bake for 50 to 60 minutes until edges are set and the center is slightly jiggly.
- Cool the cheesecake completely at room temperature.
- Spread the lemon curd over the cooled cheesecake and refrigerate for at least 4 hours before serving.
Notes
For a deeper crust flavor, add a spoonful of sugar to the crust mix. Refrigerate leftovers covered for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Find it online: https://easydishestomake.com/lemon-curd-cheesecake/