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Lemon Curd Cheesecake

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A bright, creamy dessert that balances tangy citrus with rich cheesecake, featuring a graham cracker crust and topped with lemon curd.

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
  • ½ cup sour cream
  • ¼ cup lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 cup lemon curd

Instructions

  1. Preheat the oven to 325°F (160°C) and position a rack in the center.
  2. Mix the graham cracker crumbs and melted butter until evenly moistened, then press into the bottom of a 9-inch springform pan.
  3. Beat the cream cheese and sugar together until smooth.
  4. Add the eggs one at a time, mixing well after each addition, then stir in sour cream, lemon juice, and lemon zest until combined.
  5. Pour the cream cheese mixture over the crust and tap the pan on the counter to release air bubbles.
  6. Bake for 50 to 60 minutes until the center is set but slightly jiggly.
  7. Cool the cheesecake completely at room temperature, then spread the lemon curd on top.
  8. Refrigerate for at least 4 hours before serving.

Notes

Soften cream cheese to room temperature for best results and refrigerate for 4 days max. The crust can be made ahead.

Nutrition

Keywords: lemon cheesecake, creamy dessert, citrus dessert

Find it online: https://easydessertideas.com/lemon-curd-cheesecake/