A Sunshine-Sweet Dessert with Velvety Texture & Zesty Lemon Bliss!
🌞 Introduction
This Lemon Curd Cheesecake is the ultimate citrus lover’s dream—creamy, tangy, and luxuriously smooth with a buttery graham cracker crust and a vibrant lemon curd topping. Perfect for spring gatherings, summer parties, or anytime you crave a refreshing yet indulgent dessert!
Unlike traditional cheesecakes, this version incorporates lemon curd directly into the filling for an extra burst of citrus flavor, while the sour cream ensures a silky, melt-in-your-mouth texture. Plus, it’s no-bake, making it foolproof for any home baker.
📝 Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 24 oz (3 packages) full-fat cream cheese, room temperature
- ¾ cup granulated sugar
- 1 tbsp lemon zest (from ~1 large lemon)
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon juice
- ¾ cup lemon curd (store-bought or homemade)
- 1 cup sour cream, room temperature
For the Topping:
- ½–¾ cup lemon curd (for spreading)
- Optional: Whipped cream for piping
👩🍳 Step-by-Step Instructions
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill in the fridge while preparing the filling.
2. Make the Filling
- In a stand mixer or large bowl, beat cream cheese and sugar until smooth (~2 minutes).
- Add lemon zest and vanilla, mixing until creamy.
- Scrape down the bowl, then add lemon juice, lemon curd, and sour cream. Mix just until combined—do not overbeat!
3. Assemble & Chill
- Spoon filling over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight for best results).
4. Add the Topping & Serve
- Before serving, spread remaining lemon curd over the top.
- Optional: Pipe whipped cream around the edges for decoration.
- Slice with a warm knife for clean cuts.
🌟 Pro Tips for the Perfect Cheesecake
🍋 Livelier Lemon Flavor?
- Use homemade lemon curd for a brighter taste.
- Add extra zest (1–2 tsp) for more citrus punch.
🧈 Crust Variations:
- Shortbread crust? Swap graham crackers for crushed shortbread cookies.
- Gluten-free? Use gluten-free graham crackers or almond flour.
🍰 Smooth & Crack-Free Filling:
- Room temperature ingredients prevent lumps.
- Don’t overmix after adding sour cream (can cause air bubbles).
❄️ Make-Ahead Friendly:
- Stores well in the fridge for 3–4 days.
- Freeze (without topping) for up to 1 month—thaw overnight before adding curd.
❓ Frequently Asked Questions (FAQs)
1. Can I use low-fat cream cheese or sour cream?
Not recommended—full-fat ensures the creamiest texture. Low-fat versions may make it grainy.
2. Why is my cheesecake not setting?
- Didn’t chill long enough? Needs at least 4 hours (overnight is best).
- Overmixed filling? Too much air can make it loose.
3. Can I bake this instead of chilling?
Yes! Bake at 325°F (160°C) for 45–50 mins (water bath recommended), then cool slowly.
4. How do I prevent a soggy crust?
- Press firmly into the pan.
- Pre-bake crust (10 mins at 350°F/175°C) if desired.
5. Can I use lime or orange curd instead?
Absolutely! Lime curd makes a tropical twist, while orange curd adds sweet warmth.
6. How do I store leftovers?
- Cover tightly and refrigerate for 3–4 days.
- Freeze slices (without topping) for 1 month.
🍰 Final Thoughts
This Lemon Curd Cheesecake is a showstopping dessert that balances tangy citrus and velvety richness in every bite. Whether you’re serving it at a dinner party or enjoying a slice with afternoon tea, it’s guaranteed to brighten any occasion!
Have you tried this recipe? Share your pics and tag us! 📸✨
“When life gives you lemons, make Lemon Curd Cheesecake!” 🍋💛
