This Lemon Curd Cheesecake is a lemon lover's dream! I've packed each layer of this beauty with lemon goodness. I can't wait for you to try it!
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This Lemon Curd Cheesecake has a lemon sugar cookie crust topped with no-bake lemon cheesecake, then finished with homemade lemon curd, whipped cream, and lemon sugar cookies! This triple lemon beauty is the perfect treat during citrus season, during the heat of summer, or anytime you're craving lemon!
If you enjoy this recipe, check out the posts for my Lemon Sugar Cookies, Raspberry Lemon Cheesecake, and Lemon Curd Cookies!
Ingredients
Here's everything you need to whip up this beautiful cheesecake, and a little about why I've chosen them. Measurements for each of the ingredients are included in the recipe card, below.
Lemon Cookie Crust Ingredients
- Flour - Provides structure for the crust. I used all-purpose flour.
- Baking Powder - For leavening.
- Salt - To balance and enhance the flavors of the crust.
- Sugar - For sweetness and keeping the crust soft and moist.
- Lemon Zest - For flavor. You want to make sure that you're using only the yellow zest and none of the bitter white pith that's underneath.
- Unsalted Butter - For moisture and richness. You want your butter to be at room temperature. I use unsalted butter so that you're in control of the amount of salt in the recipe.
- Eggs - For moisture, richness, and a little leavening.
- Vanilla Extract - For flavor.
- Lemon Oil - To heighten the lemon flavor in the crust. I've found that the oil has more concentrated flavor than lemon extract. If you'd prefer not to buy lemon oil, you can use lemon extract or just add a bit more zest to the recipe.
Note: If you click on the link for the lemon oil above, it takes you to a set of three citrus oils. I've done this only because it's only a few dollars more than getting the lemon oil alone, making it more cost effective if you're interested in additional flavors. Of course the lemon oil can be purchased by itself if you prefer.
No Bake Lemon Cheesecake Ingredients
- Unflavored Powdered Gelatin - To help the cheesecake keep its shape. Note that this ingredient makes the cheesecake non-vegetarian.
- Cream Cheese - For the dominant flavor and texture of the filling! I use full-fat cream cheese. You want it to be at room temperature before you get started.
- Sugar - For sweetness.
- Lemon Zest and Lemon Oil - For flavor.
- Heavy Cream - Once whipped, the cream lightens the texture of the cheesecake.
- Powdered Sugar - To sweeten the whipped cream. I use powdered sugar for this because it dissolves in the cream more readily than granulated sugar.
Lemon Curd Ingredients
- Eggs - For richness and to help the curd set. While many curd recipes use only egg yolks, this one uses whole eggs, so you won't have any leftover whites to deal with! The color will be a bit lighter yellow and the curd will set up softer because of this, but the flavor is outstanding!
- Salt - To balance and enhance the flavor of the curd.
- Sugar - For sweetness.
- Lemon Zest and Juice - For flavor.
- Unsalted Butter - For richness and a satiny texture. Softened butter will melt more efficiently into the warm curd.
Hint: Of course, if you want to make this recipe even quicker and easier, you could opt for store-bought lemon curd!
Instructions
Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.
Making the Lemon Cookie Crust
Combine sugar and lemon zest.
Add butter and beat until fluffy.
Add egg, vanilla oil, and lemon extract and mix until combined.
Scoop ten dough balls to bake as cookies for garnish. Bake until just golden and let cool completely.
Gradually add the dry ingredients and mix until just incorporated.
Press the rest of the crust into the bottom of a springform pan and bake until golden. Let cool completely.
Making the Cheesecake Filling
Combine cream cheese and sugar. Add gelatin mixture, lemon zest, and lemon oil and mix to combine.
Beat heavy cream with powdered sugar to soft peaks.
Gently fold the whipped cream into the cream cheese mixture.
Spread the cheesecake mixture over the baked and cooled crust, then chill.
Making the Lemon Curd
Combine sugar and lemon zest, rubbing the zest into the sugar with your fingertips.
Beat eggs with salt, then pour into the saucepan. Stir to combine.
Add lemon juice to the sugar mixture and stir to combine.
Warm over low heat, stirring constantly, until thickened. Strain, cover, and chill.
Hint: *Ina Garten voice* If you don't have the time or desire to make homemade lemon curd, store-bought is fine!
Variations
You can easily switch out the lemon with other citrus for an orange curd or lime curd cheesecake--or even grapefruit! Don't be afraid to mix-and-match. A lemon-lime cheesecake sounds amazing!
Equipment
Here are a few pieces of equipment that I used to make this cheesecake:
- Microplane Zester - Most people already own a zester or grater of some kind, but this one is my favorite.
- Nonstick Parchment - I like using nonstick parchment when baking the cookies to ensure no sticking and for easier cleanup.
- Cookie Scoop - I use a small cookie scoop (1 tablespoon in volume) to portion out my cookie dough. Your hands will stay cleaner and your cookies will be more uniform in size/bake more evenly if you use a scoop.
- Springform Pan - I used a 9-inch springform pan for this recipe. You could use a regular 9-inch cake pan, but the cheesecake will be more difficult to slice and serve.
- Fine Mesh Strainer - Straining the lemon curd ensures a silky smooth curd with no lumps. I've linked here the set of strainers that I use.
- Offset Spatula - Not a necessity, but an offset spatula is helpful in keeping your hand out of the way as you're spreading the cheesecake layer and the lemon curd on top.
Storage
The cheesecake will keep, covered in the refrigerator, for up to three days. I don't bother to cover mine because of the toppings, and it's still delish! Just keep in mind that the cheesecake may take on other flavors in your fridge if left uncovered.
Frequently Asked Questions
Absolutely! You can easily switch out the lemon with other citrus for an orange curd or lime curd cheesecake! You can even mix-and-match. A lemon-lime cheesecake sounds amazing!
Other Recipes You May Like
Lemon Curd Cheesecake with Lemon Cookie Crust
Ingredients
Lemon Sugar Cookie Crust
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- ¾ cup sugar, plus more for rolling cookies
- 1 Tablespoon lemon zest (from about one lemon)
- ½ cup unsalted butter, at room temperature (one stick)
- 1 egg, at room temperature
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon oil (see note)
No-Bake Lemon Cheesecake
- 2 teaspoons unflavored powdered gelatin
- ¼ cup water
- 16 ounces cream cheese, at room temperature
- ½ cup sugar
- 1 Tablespoon lemon zest (from about one lemon)
- ½ teaspoon lemon oil (see note)
- ⅔ cup heavy (whipping) cream
- ½ cup powdered sugar, sifted
Lemon Curd
- 2 eggs, beaten
- pinch salt
- ⅓ cup sugar
- 1 Tablespoon lemon zest (from about one lemon)
- ⅓ cup lemon juice
- 1 Tablespoon unsalted butter, softened
Whipped Cream
- ½ cup heavy (whipping) cream, cold
- 2 tablespoon powdered sugar
Instructions
For Crust
- Preheat oven to 375° F. Grease a 9" springform pan (see note) and set aside. Line a cookie sheet with parchment and set aside.
- In a medium bowl, combine the dry ingredients (flour, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, combine sugar and lemon zest. Mix until the zest is incorporated throughout the sugar (this helps to release all the flavor from the zest).
- Add the butter and beat until light and fluffy, at least three minutes. Scrape down the sides of the bowl as needed.
- Add the egg, vanilla extract, and lemon oil (see note) and mix to combine.
- Add dry ingredients, mixing only until incorporated.
- Using a small cookie scoop (see note), scoop ten dough balls to be baked as cookies for garnish. Roll each of the dough balls in sugar and place on the prepared baking sheet at least 2 inches apart.
- Bake the cookies 7-9 minutes, turning the baking sheet around halfway through to ensure even baking. Cookies will be very lightly golden. Allow the cookies to cool completely.
- Press the rest of the cookie dough into an even layer in the bottom of the prepared springform pan. Bake 13-15 minutes, or until the crust is just golden around the edge. Allow the crust to cool completely in the pan on a wire rack.
For Cheesecake
- In a small bowl, sprinkle gelatin in an even layer over the top of the water. Allow to set 5 minutes to soften.
- Once softened, place the gelatin mixture in the microwave for 10-20 seconds to warm, and stir until the gelatin is dissolved and the mixture is smooth. Set aside to cool to room temperature.
- In the bowl of a stand mixer, combine cream cheese and sugar. Beat until combined and smooth. Scrape down the sides of the bowl.
- Gradually add melted and cooled gelatin mixture and mix to combine. Scrape down the sides of the bowl again. Add lemon zest and lemon oil (see note). Once fully incorporated, set aside.
- In another mixer bowl, use the whisk attachment to beat the cream and powdered sugar to soft peaks. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the mixture.
- Spread the cheesecake on top of the cooled lemon cookie crust. Chill in the refrigerator at least 2 hours.
For Lemon Curd
- Beat eggs with salt in a small bowl. Set aside.
- In a small saucepan, combine sugar and lemon zest. Rub the lemon zest into the sugar with your fingertips to release the oils from the zest. Add lemon juice and stir to combine.
- Pour egg mixture into the saucepan with the sugar mixture. Warm over low heat, stirring constantly, until the curd thickens, 4-7 minutes. If you have a thermometer, this will be around 170° F. You will know the curd it thick enough when it coats the back of a spoon, and when you drag a finger over the back of the spoon, you will leave a defined line in the curd.
- To ensure that it's smooth, immediately pour the thickened curd through a fine mesh strainer into a small bowl. Add the butter and stir until fully melted and incorporated.
- Cover the curd with plastic, pressing the wrap directly to the top of the curd to avoid it forming a skin. Place the curd in the refrigerator and chill at least 30 minutes.
For Whipped Cream
- Place cold heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- Spread or pipe whipped cream on top of chilled cheesecake. Garnish with lemon sugar cookies and cookie crumbs, if desired. The cheesecake will keep, covered in the refrigerator, for up to three days.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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