Lemon Curd Cheesecake

This zesty and sweet decadent creamy lemon curd cheesecake is perfect to whip up this summer. A cinnamon nutmeg graham cracker crust, creamy zesty filling and topped with a layer of lemon curd makes this dessert PERFECT!

ZESTY and SWEET

I am a big fan of lemon desserts. I just love the balance between the tanginess and sweetness, which is why this lemon curd cheesecake is the BEST for any lemon dessert fan. The cheesecake recipe is pretty traditional but I added some additional ingredients to enhance the flavors. I used lemon paste, lemon zest and lemon juice to pack a big lemon flavor in the cream cheese filling. For the crust, I used graham cracker and added cinnamon, almond flour, light brown sugar and nutmeg. But you can use any kind of cookie you have available.

Lemon Curd

Lemon curd is very easy to make and really elevates the cheesecake. If you think making the lemon curd is time consuming, no worries. You can purchase a jar from the grocery store and a heat it up before pouring on top of the cheesecake. If you want to go all out and make it from scratch, I have a very easy lemon curd recipe on my blog HERE.

Print Recipe

Lemon Curd Cheesecake

Prep Time

30 minutes

Cook Time

1 hour 30 minutes

Passive Time

12 hours

Servings

Ingredients

• 4 packets of cream cheese (8 ounces - room temperature)
• 1 &1/3 cup Sugar
• Juice of 2 lemons
• 1 tablespoon lemon paste optional
• 1 tablespoon of lemon zest
• 1/4 teaspoon salt
• 4 large eggs
• 3 tablespoons All Purpose Flour
• 1 cup sour cream

Crust

• 14 sheets of graham crackers
• 1/4 cup almond flour
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nugtmeg
• pinch of salt
• 2 tablespoons light brown sugar
• 7 tablespoons melted unsalted butter

Prep Time 30 minutes Cook Time 1 hour 30 minutes Passive Time 12 hours Servings Ingredients 4 packets of cream cheese (8 ounces - room temperature) 1 &1/3 cup Sugar Juice of 2 lemons 1 tablespoon lemon paste optional 1 tablespoon of lemon zest 1/4 teaspoon salt 4 large eggs 3 tablespoons All Purpose Flour 1 cup sour cream Crust 14 sheets of graham crackers 1/4 cup almond flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nugtmeg pinch of salt 2 tablespoons light brown sugar 7 tablespoons melted unsalted butter

Instructions

1. Preheat oven 350 Degrees. In a food processor, pulse the graham crackers. Then add the melted butter and cinnamon and pulse until fully incorporated.

   
2. Pour the the pulsed cookies into a nonstick 9 inch springform baking pan. Using a measuring cup, evenly spread the cookie crumbs and bring about more than 1/2 inch along the sides of the pan as well.

   
3. Bake the cookie crust for 10-12 minutes or until golden. While the cookie crust bakes, begin making the cream cheese filling.

   
4. In a large bowl using hand or stand mixer, cream the room temperature cream cheese and sugar. Then add the sour cream, lemon paste, lemon zest, lemon juice and mix well. Then add the 4 eggs one at a time until full incorporated.
5. Then add the flour and mix until batter is smooth and lump free.
6. Pour the cheese cake filing into the cooled cookie crust.
7. Cover the bottom and edges of the springform baking pan with foil and place in into a large roasting pan. Pour boiling water covering up to half of the cheesecake pan with boiling water.
8. Place the pan carefully on the middle rack and bake on 325 F for 1 hour and 25 minutes or until the edges are golden and the batter jiggles the slightest bit in the middle. Allow the cheesecake to cool for about 2 hours.
9. When the cheesecake is cool, spread the lemon curd on top and leave about 1 -inch or 1/2 an inch border around the edge. Place in fridge to set overnight or for about 12-14 hours.
10. Before serving decorate the cheesecake with homemade whipping cream along the edge of the cheesecake.