Bright, tangy, and luxuriously creamy, this Lemon Curd Cheesecake is a delightful dessert that combines the richness of cheesecake with the refreshing zing of lemon curd. With a buttery graham cracker crust, a smooth cheesecake filling, and a luscious lemon curd topping, this cake is perfect for any occasion. It’s a sweet and tangy treat that promises to satisfy your dessert cravings.
What Makes This Lemon Curd Cheesecake Special
The magic of this Lemon Curd Cheesecake lies in its harmonious blend of flavors and textures. The graham cracker crust provides a buttery, slightly crunchy base that complements the smooth, creamy cheesecake filling. The lemon curd topping adds a burst of tangy flavor, making each bite refreshing and indulgent. It’s a dessert that’s as beautiful as it is delicious.
A Tangy Delight for Any Time
Imagine this: It’s a sunny afternoon, and you’ve just sliced into a beautifully set Lemon Curd Cheesecake. The tangy lemon curd glistens on top of the creamy cheesecake, and as you take a bite, the combination of textures and flavors creates a moment of pure delight. The rich, creamy filling and the bright, tangy topping are the perfect way to enjoy a sweet treat any time of the day.
Perfect for Any Occasion
Whether you’re hosting a dinner party, celebrating a special event, or simply craving a refreshing dessert, this Lemon Curd Cheesecake is an excellent choice. It’s easy to make ahead and keeps well, so you can enjoy it fresh or serve it the next day. Pair it with a cup of tea or coffee for a delightful combination that’s sure to impress your guests.
Ingredient Notes
For the Crust:
Digestive Cookies or Graham Crackers: Buttery and slightly sweet base for a sturdy yet tender crust.
Butter: Binds the crumbs together and adds richness.
Powdered Sugar: Enhances sweetness and keeps the crust smooth.
For the Filling:
Cream Cheese: The heart of the cheesecake, making it rich and creamy.
Sugar: Sweetens the filling while balancing the tartness of the lemon.
Eggs: Provide structure and a silky texture.
Lemon Curd: Adds a bright, citrusy punch and a luscious, smooth consistency.
All-Purpose Flour: Helps stabilize the filling for a firm yet creamy bite.
Vanilla Bean: Brings a warm, aromatic depth of flavor.
Fine Sea Salt: Enhances all the flavors for a perfectly balanced cheesecake.
Serving Suggestions
Enjoy your Lemon Curd Cheesecake with:
- A dollop of whipped cream for added creaminess.
- A side of fresh berries for a burst of color and freshness.
- A drizzle of extra lemon curd for an extra tangy kick.
- A sprinkle of powdered sugar for an elegant finish.
Tips for Cheesecake Perfection
- Use room temperature cream cheese: This ensures a smooth, lump-free filling.
- Chill the crust before adding the filling: This helps the crust set and stay firm.
- Whip the cream to soft peaks: This adds air to the filling, making it light and fluffy.
- Refrigerate the cheesecake for at least 8 hours: This allows the filling to set properly.
- Garnish just before serving: Fresh berries and other toppings look best when added right before serving.
A Refreshing Dessert Worth Sharing
This Lemon Curd Cheesecake is a testament to the beauty of simple, flavorful desserts. With its smooth texture, rich flavor, and tangy topping, it’s a dessert that’s sure to become a favorite. One bite, and you’ll understand why this cheesecake is perfect for any occasion.
Lemon Curd Cheesecake
Ingredients
Crust
- 270 gram digestive cookies or graham crackers
- 115 gram butter
- 2 tbsp powdered sugar
Filling
- 2 packages cream cheese 450 gra
- ½ cup sugar 100 gram
- 2 large eggs
- 1 cup lemon curd 280 gram
- 2 tbsp all purpose flour
- 1 vanilla bean scraped
- Pinch fine sea salt
Instructions
- A few hours before starting the cheesecake, prepare the lemon curd and set it aside. Take the eggs and cream cheese out of the fridge so they reach room temperature.
Make the crust:
- Grease an 8-inch round cake pan and line it with parchment paper, using metal clips to hold it in place. It doesn’t need to be perfect—creases are fine.
- Preheat the oven to 350°F. Crush the cookies in a food processor until finely ground. Melt the butter, then mix it with the cookie crumbs and powdered sugar. Press the mixture firmly into the bottom and up the sides of the pan, using a measuring cup to pack it tightly.
- Bake for 10 minutes, then let it cool while preparing the filling. Lower the oven temperature to 325°F.
Make the filling:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth, scraping the bowl as needed to avoid lumps.
- Split a vanilla bean and mix in the seeds along with a pinch of sea salt. Stir in the lemon curd, then add the eggs one at a time.
- While mixing, gradually add the flour. Blend until smooth, but avoid overmixing. If lumps remain, pour the filling through a sieve into the crust, making sure to scrape the bottom of the sieve to use every bit.
- Fill a 13x9-inch sheet pan with water and place the cheesecake inside.
- Bake for 50-60 minutes, until the edges are set and the center has a slight jiggle. If adding a lemon curd layer, spread about half an inch of curd over the top and bake for another 10 minutes in the water bath.
- Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 30 minutes.
- Then, transfer it to the counter and cool for another 30 minutes before refrigerating for at least 8 hours.
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