Smooth and creamy cheesecake just got so much better and richer with zesty lemon curd and a sweet spiced cookie crust. If you want a cake that satisfies your sweet tooth, need to use up your lemon curd while creating a desert that is sure to impress, you’ll need to know how to make this creamy lemon curd cheesecake!
How to make creamy lemon curd cheesecake
This recipe is so simple. If you haven’t baked cheesecake before you’ll be pleasantly surprised how bringing it together is a breeze! And you’ll fall in love with this cheesecake’s light and fluffy texture while remaining rich and full of the quintessential cheesecake flavor. Don’t hesitate to sub the lemons for lime curd or blood orange curd if you have it! Take advantage of the season’s beautiful citrus.
Ingredients in creamy lemon curd cheesecake
In case you need to make a run to the market, here’s what you’ll need.
Cream Cheese: You will 2 standard, 8 oz block of cream cheese.
Lemons: For the zest. This is optional.
Crushed Cookie Crumbs: I use graham crackers or biscoff cookies
Granulated sugar: Any sugar will be fine here.
Butter: I used salted butter for everything, however use whatever you have on hand!
Eggs: Two room temperature eggs
Salt: Always need a pinch of salt!
Baking tips for creamy lemon curd cheesecake
- Use room temperature ingredients. This allows the batter to blend smoothly and will even cause your cake’s texture to be more smooth after baking! I like to gather all of my ingredients in the refrigerator the night before I plan to bake, and then pull them out first thing in the morning to allow adequate time for them to come to room temp. Trust me, it matters!
- Use a blender or food processor to mix your batter and get it perfectly smooth. Do not over blend.
- You can use this recipe for a 6″ 8″ or 9″ springform pan. 6″ will have more height and a large crumb to cheesecake ratio, which is exactly how I like it!
- Avoid opening your oven to check on your cheesecake until the bake time is over.
- Do not overbake your cheesecake. I know mine is done when it wiggles a bit in the center, but is solid around the edges.
- Allow your cheesecake to cool in the springform pan for hours before removing.
- If your pan is black, your cheesecake will cook faster. Check it 10 minutes sooner than this recipe recommends for doneness.
How to know when your cheesecake is done
To check if your cheesecake is done: the cheesecake should look set and done around the edges, but slightly soft in the center. It will solidify as it cools. Don’t worry, it’s not underdone!The filling should not brown at all. Don’t over-cook, as this may cause your cheesecake to crack.
How long should i cool my cheesecake
Let your cheesecake cool completely in the pan for at least an hour. I usually wait two hours. Then move it to the refrigerator to cool longer. Your cheesecake top may crack if you move it to the fridge right away.
Storing or freezing your cheesecake
Room temperature: A cheesecake can be kept at room temperature up to 2-3 hours.
Refrigerating: Cheesecake will keep in the fridge up 3 days.
Freezing: Cheesecake can be frozen up to 2 months.
- For the crust:
- 2 cups crumbly cookie crumbs - graham crackers or biscoff are our favorite!
- 6 Tbsp butter, melted, salted or unsalted
- Pinch of salt
- For the filling:
- 16 oz full-fat cream cheese, at room temperature, 2 standard sized blocks
- 1 cup lemon curd
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 - 1 1/2 Tbsp lemon zest (optional)
- Pinch salt
- For garnish:
- Sliced citrus, mint leaves, candied flower petals, berries
Preheat the oven to 325F
Make the Crust:
Crush your favorite crumbly cookies and add the fine crumbs to a medium bowl.
Pour the melted butter over the crumbs, then stir until all the crumbs have a wet sand texture. Add a pinch of salt if you used unsalted butter.
Press th crumbs mixture into the bottom of a parchment paper lined springform pan. Use something like the bottom of a glass to press down the crust and make sure it's very firmly pressed into the bottom of your cake pan.
Bake the crust until for 10 minutes. Remove from oven and set aside to cool.
Leave oven on and set at 325 F.
Make the Filling:
Combine all filling ingredients in the food processor or blender. Process until the mixture is extremely smooth and well blended, a minute or two.
Pour the filling into the baked crust.
Bake in preheated 325F oven until mostly set. This takes 30 minutes.
Turn the oven off. Let the cheesecake sit in the oven for about 10 minutes before removing it from oven to cool completely.
Once cooled completely, place the cheesecake in the refrigerator to chill for at least 2 hours. I prefer to keep it in the fridge overnight.
To serve: remove from springform pan and place on a dish or cake stand. Garnish and enjoy!
See notes about proper refrigeration and freezing.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 406Total Fat 27gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCarbohydrates 36gFiber 1gSugar 27gProtein 6g