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Lemon Curd Cheesecake

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This Lemon Curd Cheesecake is bright, creamy, and just the right balance of tang and sweetness, topped with a glossy layer of lemon curd.

Ingredients

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  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 16 oz cream cheese, softened
  • 3 large eggs
  • ½ cup sour cream
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup lemon curd

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Mix the graham cracker crumbs and melted butter together until evenly moistened, then press into the bottom of a 9-inch springform pan.
  3. Beat the softened cream cheese and 1 cup granulated sugar until smooth and free of lumps.
  4. Add the eggs one at a time, beating briefly after each addition.
  5. Stir in the sour cream, lemon juice, and lemon zest until just combined.
  6. Pour the cream cheese mixture over the prepared crust, smoothing the top gently.
  7. Bake for 50 to 60 minutes until the center is slightly jiggly and the edges are set.
  8. Cool the cheesecake completely at room temperature, then spread lemon curd over the top.
  9. Refrigerate for at least 4 hours before serving.

Notes

For cleaner slices, chill longer and run a hot knife under warm water, then wipe dry between cuts.

Nutrition

Keywords: lemon cheesecake, dessert, citrus desserts, creamy cheesecake, Easter dessert

Find it online: https://recipehappy.com/lemon-curd-cheesecake/