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Lemon Curd Cheesecake

A velvety cheesecake bursting with zesty lemon flavor, perfect for any occasion. Refreshing and indulgent, this easier-than-you-think dessert is sure to impress.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 cup butter, melted
For the cheesecake filling
  • 4 packages cream cheese, softened (8 ounces each) Ensure cream cheese is at room temperature.
  • 1 cup sugar
  • 4 pieces eggs Add one at a time.
  • 1/2 cup lemon juice Freshly squeezed is best.
  • 1 tablespoon lemon zest Use a microplane for fine zest.
  • 1 cup lemon curd
  • 1 cup whipped cream for topping Use ready-made or homemade.
  • to taste Lemon slices for garnish

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Making the Filling
  1. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the lemon juice and lemon zest until fully incorporated.
Baking
  1. Pour the cheesecake batter over the crust in the springform pan.
  2. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  3. Turn off the oven and leave the cheesecake in the oven for another hour.
  4. Remove from the oven and let cool completely.
  5. Refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, spread lemon curd on top and garnish with whipped cream and lemon slices.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. For best flavor, allow it to chill overnight before serving.