Lemon Curd Cheesecake Recipe with Zesty Citrus Topping

Lemon Curd Cheesecake combines a flaky all-butter pie crust with bright fresh lemon curd and rich cream cheese to create a delightful summer dessert. Finish with fresh raspberries and serve extra lemon curd on the side for added zing.

Key Ingredients & Notes

1. Homemade Pie Crust: This cheesecake uses an all-butter pie crust rather than a cookie crumb base. The buttery, flaky crust pairs beautifully with the creamy lemon filling for a pastry-like texture.
2. Lemon Curd: I recommend fresh lemon curd for the brightest flavor. If time is tight, a quality store-bought curd will work, but homemade yields the best, most vibrant results.
3. Block Cream Cheese: Use full-fat cream cheese from a block (not the tub) and bring it to room temperature so it blends smooth and yields a velvety texture.
4. Eggs: Eggs provide structure and a custardy set. Bring them to room temperature and add slowly to avoid curdling and ensure an even bake.

Helpful Tips

Follow these tips to keep the cheesecake smooth and crack-free:

• Don’t overbeat: Overmixing incorporates air and can cause cracking. Beat the cream cheese and sugar until smooth (about 2 minutes), then add eggs one at a time and mix just until combined.
• Bake with steam: Place a pan of hot water on the bottom rack during baking. The steam helps maintain a creamy texture and reduces the chance of the top splitting.
• Cool slowly: When baking is complete, turn off the oven and crack the door. Let the cheesecake cool inside for about an hour to avoid a rapid temperature change that can cause cracks.

★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!

Lemon Curd Cheesecake

By
Jenn Davis

Prep:
15 mins

Cook:
50 mins

Total:
1 hr 5 mins

Yield:
10 servings

Lemon Curd Cheesecake pairs an all-butter pie crust with vibrant lemon curd and creamy cheesecake filling for a refreshing dessert perfect for warm weather.

Equipment

• electric stand mixer
• 9- or 10-inch round springform pan
• 9×13-inch roasting pan (for adding steam)

Ingredients

Pie Crust

• 1 double Homemade Pie Crust Recipe

Fresh Lemon Curd

• 1 batch fresh lemon curd

Cheesecake Filling

• 680 grams (24 ounces) cream cheese, block not tub, room temperature
• 133 grams (2/3 cup) granulated sugar
• 2 tablespoons lemon zest
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 170 grams (3/4 cup) fresh lemon curd
• 3 large eggs, room temperature, lightly beaten

Instructions

Do Ahead

• Make the fresh lemon curd and chill. Remove eggs and cream cheese from the fridge a few hours before starting so they reach room temperature.

Make the Crust

• Prepare dough for a double pie crust, wrap in plastic, and chill at least 30 minutes (or up to a day; let soften 30 minutes before using).
• Roll the dough on a lightly floured surface to be 2–3 inches larger than your springform pan.
• Transfer the dough to the springform pan, press gently into the sides and bottom, smooth any folds with a wet finger, trim excess, and chill the lined pan for 30 minutes.

Par-Bake the Crust

• Preheat oven to 425°F (220°C).
• Line the crust with parchment and filling weights (beans or rice). Par-bake for 10–12 minutes until slightly golden.
• Remove from oven and cool on a wire rack. Reduce oven temperature to 325°F (160°C).

Lemon Curd Cheesecake Filling

• Using a stand mixer fitted with the paddle attachment on medium-low, beat the cream cheese until smooth.
• Add sugar slowly and mix until incorporated.
• Stir in lemon zest, lemon curd, and vanilla. Add eggs one at a time, mixing only until smooth after each addition.
• Pour the filling into the cooled pie crust.

Bake Lemon Cheesecake

• Place a 9×13-inch pan with 1 inch of boiling water on the bottom rack to create steam during baking.
• Set the cheesecake on the middle rack and close the oven. Bake 45–55 minutes until the edges are set but the center still slightly wobbles.
• Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 40 minutes. Then transfer to the countertop and cool another 30 minutes.
• Cover with foil and refrigerate at least 8 hours.
• Remove the springform sides and transfer to a serving plate, or slice directly on the pan base. Top with extra lemon curd or fresh fruit before serving.

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