Lemon Cheesecake with Lemon Curd Topping

Lemon Cheesecake with Lemon Curd Topping

The cake is creamy, melting in your mouth, pretty looking, easy to make and, more important, it doesn’t leave you with this heavy feeling in your stomach like the most of cheesecakes do.

Makes one 9-inch cake, 10 to 12 servings

For the crust:

  • 1 ¼ cups graham cracker crumbs
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 4 tbsp unsalted butter, melted, plus additional for greasing a pan later

For the filling:

  • 2 ½ packages (8 oz each) regular cream-cheese
  • ½ cup plus 2 tbsp sugar
  • 3 tbsp all-purpose flour
  • 1/8 tsp Kosher salt
  • 1 tsp pure vanilla extract
  • 1 tsp freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 large eggs plus 1 large egg yolk
  • ½ cup sour cream

For the topping:

Make the crust:

Preheat the oven to 350 F, and position a rack in the middle of the oven. Cut a parchment circle to fit the bottom of the 9-inch springform pan.

Combine the graham cracker crumbs, sugar, and salt in a small bowl. Stir in the melted butter with a fork until well combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Cool on a wire rack while you prepare the filling.

Make the filling, bake the cake:

Lower the oven temperature to 325F. Beat the cream cheese at medium-low speed with an electric mixer until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour, and salt. Don’t forget to scrape the sides of the bowl. Mix in the vanilla, lemon juice, and lemon zest. Beat in the eggs, one at a time, and then add the yolk, scraping the bowl. Add the sour cream working on the low speed. Do not overbeat.

Brush the sides of the spring form with melted butter. Wrap the pan tightly in a double layer of heavy-duty aluminum foil. Pour the filling into the pan. Place the springform in a large roasting pan and pour hot water into the roasting pan so that it comes about halfway up the springform. Transfer carefully to the oven and bake until the filling is just set, about 45 minutes. If the edges start to pull away from the sides of the pan sooner than that, remove it from the oven. Immediately remove the pan from the water. Place on a wire rack to cool to room temperature.

Warm the lemon curd until it is pourable by placing a bowl with the curd into a saucepan filled with hot water, stir. Pour the curd over the surface of the cheesecake, tilt from side to side to form a even layer. Cover the springform with plastic wrap and refrigerate for 8 hours or overnight. To unmold the cake, blow warm air on the sprinform using a hairdryer or place a hot towel around the pan to loosen the cake from the pan. Run a thin knife around the edges and remove the outer part of the pan. To serve, slide the cake onto a serving plate with the parchment. Don’t eat the parchment though.

Lemon Cheesecake with Lemon Curd Topping Slice

Adapted from Susan Spungen

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23 Responses to “Lemon Cheesecake with Lemon Curd Topping”

  1. My mom’s birthday is coming up and she requested something lemon for her cake. I think this is definitely the winner. I love cheesecake and a lemon cheesecake sounds delectable! I’m going to have to try this. Looks great :)!

  2. Peanut butter and jelly, thank you! Very Happy Birthday to your mom!

  3. Hello,
    i want to ask about cream cheese. Is it smth simillar to mascarpone? Or more like curd? Or like curd with sour cream? In Lithuania we have lots of different milk products…

  4. Indre, the cream cheese is a pure American invention, it tastes like… cream cheese. Mascarpone is different in flavor and texture (closer than curd cheese though), but it can be used in this recipe instead; increase the salt to 1/4 tsp.

  5. So maybe like Philadelphia without garlic?

  6. Indre, Philadelphia is the most popular brand of cream cheese here; so, it must be the thing (without garlic, of course :)

  7. Made this cheesecake and it was lovely! Unfortunately didn’t get to the curd this time but will definitely try it next time for the extra lemon kick. Thank you for the recipe.

  8. I’m dying to try this ;D to in Lith you can’t find graham cracker crumbs, but i think i can use broken biscuit cookies.

  9. Mir, thank you, glad you liked it!

    Indre, any cookie crumbs will do.

  10. Made this cake and was great! The only thing is that the cake pulled away from the pan before I poured the curd, so it covered also the sides of the cake and didn’t look as neat as I wanted. May be I waited to much…? Anyway, everybody loved it! Thanks Vera!

  11. Its looks so simply elegant but beautiful!

  12. I baked the cake last night and will serve it tomorrow for my friend’s b-day. Hope it can unmold as pretty as yours. However I twisted the recipe a bit, using a tart crust instead. Curious to see how it will turn out. Thanks Vera!!

  13. Ting, I hope it turned out well. Happy Birthday to your friend and best wishes!

  14. Vera, the cheesecake turned out perfect! We ate exact half that night and my friend had the other half all by herself, in days. It was a hit. I am going to bake this cake again but use lime curd and lime filling (running out of lemons). It’s awesome!

  15. Yay, I am so glad!

  16. It’s simply fantastic! I’ll try it soon!

  17. I cannot find a recipe for a cheesecake this size anywhere. I bought the pre-made nine inch crust can I make this without the lemon zest and juice, will it turn out the same, just not lemon?

  18. Dear Vera, Whilst I am a-ok at cooking, baking is not my forte. I was asked to bring desert tonight so I made your gorgeous looking cheesecake. Problem is a snow storm has cancelled the party until next week. Any chance I can freeze this beauty?
    Thanks, Sarah

  19. P.S. It’s still in the pan…should I take it out prior to freezing if I can freeze it.

  20. Sarah, since the cheesecake, as well as the lemon curd can be successfully frozen separately, I assume they can be frozen together in a cake form. If you don’t need the pan, wrap it well in foil and put into the freezer; I think it will keep the cake in perfect condition. Unmold it after defrosting (defrost it gently in the fridge).
    If your party is scheduled for next week, the cake might be ok in the fridge (put it in the back where it’s cooler) until then. Keep it well covered.

  21. Thank you Vera,
    I am bringing it tonight…Will let you know how it went!

  22. I froze the cake sans the lemon curd and it was perfect! Made new lemon curd. This is an amazingly delicious desert. Thanks again.

  23. Sarah, thank you for letting me know! I’m glad everything turned out well.

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