Lemon Curd Cheesecake
Warm, bright, and utterly satisfying, this Lemon Curd Cheesecake balances a rich, creamy filling with a zesty citrus finish.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 320 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, room temperature
- ½ cup sour cream
- ¼ cup lemon juice, fresh or bottled
- 1 tablespoon lemon zest
- 1 cup lemon curd
Instructions
- Preheat the oven to 325°F (160°C) and position a rack in the center.
- Mix the graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, and lemon zest.
- Pour the cream cheese mixture over the prepared crust and smooth the top. Bake for 50 to 60 minutes.
- Let the cheesecake cool completely at room temperature. Spread the lemon curd over the top and refrigerate for at least 4 hours before serving.
Notes
Bring the cream cheese and eggs to room temperature for a lump-free batter. Refrigerate leftover cheesecake covered for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
Keywords: cheesecake, lemon curd, dessert, creamy, tangy
Find it online: https://saveurmagique.com/lemon-curd-cheesecake/