Lemon Curd Cheesecake with Lemon Cookie Crust

Slice of Lemon Curd Cheesecake on a fluted plate with yellow flowers and lemons in the background.

Lemon Curd Cheesecake with Lemon Cookie Crust

This Lemon Curd Cheesecake is a lemon lover's dream! This beauty has a lemon sugar cookie crust topped with no-bake lemon cheesecake, homemade lemon curd, and whipped cream!

Course Dessert

Cuisine Cheesecake

Prep Time 40

Cook Time 29

Chill Time 2

Total Time 3 9

Servings slices

Calories 481kcal

Author Amee

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

US Customary - Metric

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 powder, 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

Note on lemon oil: I love using lemon oil to heighten the lemon flavor in the cookies. 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.

Note on 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.

Note on springform pan: I used a 9" springform pan for this cheesecake. It's much easier to release when done than trying to pry the cheesecake out of a regular cake pan!

Nutrition