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Lemon Curd Cheesecake

For this recipe I used the vanilla cheesecake base from my Craftsy class. The lemon curd is a lovely addition to the creamy cheesecake and gives it a wonderful look. It is pretty enough to serve as is, but you could also add one of the fruit sauces we make in the class as well.
Course: Dessert
Cuisine: Cheesecake


Lemon Curd

  • 1/2 cup lemon juice*
  • 1 cup sugar use only 3/4 cup if you are making this with Meyer lemon or grapefruit, since they are not quite as sour as lemon or lime
  • 6 egg yolks
  • Pinch salt
  • 1 stick 4 ounces or 8 tablespoons unsalted butter, cold

Vanilla Cheesecake

  • desired crust
  • 1 1/2 lbs cream cheese room temperature
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup sour cream
  • 3 eggs
  • 2 tsp vanilla extract make your own, or half a scraped vanilla bean
  • pinch salt
  • zest of 1/2 lemon optional
  • 3 tbsp lemon juice


Vanilla Cheesecake

  • Make your desired crust and allow to cool.
  • Preheat oven to 325°F.
  • In a stand mixer, beat the cream cheese on medium speed with the paddle attachment for about 1 minute. Scrape down the sides and mix for another 30 seconds. Add the sugar and mix for about 1 minute. Add the sour cream. Add the eggs one at a time, scraping down the sides after each. Add the vanilla, lemon juice and salt. Mix for 30 seconds.
  • Pour the cheesecake mixture onto the cooled crust. Place the cheesecake in the oven on a cookie sheet that has about a 1/4-inch hot water in it. This will help the cheesecake bake evenly and have a silky texture. Bake for about an hour or until it is just set in the middle. Remove the cake from the oven, run a knife blade around the edge of the pan and allow to cool to room temperature, then refrigerate for at least 3 hours.

Dry Heat Baking (another method for baking)

  • Preheat oven to 375°F
  • Bake cheesecake on a cookie sheet on the center rack for 30 minutes. Reduce the temperature to 300°F and continue baking for 20 to 30 minutes. The cheesecake will soufflé as it bakes, which is normal for this style baking. Remove from the oven and run a knife blade around the edge of the pan. Allow to cool to room temperature before refrigerating.

Lemon Curd

  • Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
  • Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.


  • After the cheesecake is set, remove it from the oven. Carefully spoon the warm lemon curd over the top of the cheesecake and spread it smooth, if it doesn't spread on its own.
  • Return to the oven and bake for another 20 minutes or until the curd is set like like jello. This may take a touch longer if the curd hadn't been set up enough before going in the oven.
  • Remove from the oven and let cool.


*this is also lovely with lime or grapefruit juice