Print

Lemon Curd Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A bright, creamy dessert that balances rich cream cheese with a sunny lemon finish, featuring a buttery graham cracker crust.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 275 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

  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 in a bowl until well combined. Press into the bottom of a 9-inch springform pan.
  3. Beat the cream cheese and granulated sugar together until smooth. Scrape the bowl sides. 
  4. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, and lemon zest.
  5. Pour the cream cheese mixture over the crust in the springform pan. Tap gently to release air bubbles.
  6. Bake for 50-60 minutes until the center is set but still slightly jiggly.
  7. Cool the cheesecake completely at room temperature.
  8. Spread the lemon curd over the top and refrigerate for at least 4 hours before serving.

Notes

Bring cream cheese, eggs, and sour cream to room temperature before starting to avoid lumps. Store leftovers in the refrigerator for up to 4 days.

Nutrition

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