This dreamy lemon curd cheesecake recipe is the perfect bright and tangy cheesecake to whip up as a little treat! With a buttery graham cracker crust, luscious and creamy cheesecake and tart lemon curd topping, this lemon cheesecake is the best!

dreamy lemon curd cheesecake with slices cut outLemon Cheesecake

You might have seen this lemon curd cheesecake on the gram. I mean how could you not notice that luscious, creamy lemon cheesecake topped with zesty lemon curd? Full disclosure, Philadelphia cream cheese sponsored that Instagram, but we thought it was simply too good to not share the recipe on the blog too!

slice of lemon cheesecake topped with lemon curd

Ingredients for Lemon Curd Cheesecake

Can I let you in on a little secret? This lemon curd cheesecake is ridiculously easy to make. AND it’s made from less than 10 ingredients. A huge score in my book. So consider this your grocery list:

  • Cream cheese: We always use Philadelphia cream cheese because it really is the cream cheese of the crop 🙂 It always produces a foolproof creamy, clump free cheesecake!
  • Sour cream: We find that a mixture of sour cream and cream cheese makes for the creamiest, dreamiest, perfectly tangy cheesecake. Make sure your sour cream is also at room temperature to make sure it beats right into the cream cheese without any problems.
  • Granulated Sugar: Some people make cheesecake with powdered sugar, but we have no problems using granulated sugar. It beats a little more air into your cheesecake without creating too many air bubbles.
  • Eggs: Make sure your eggs are true room temperature to ensure they seamlessly incorporate into the cream cheese and sour cream mixture!
  • Vanilla extract: Vanilla extract is life. It really takes this lemon curd cheesecake recipe from good to great. We suggest splurging on a high quality pure vanilla extract. You won’t regret it.
  • Lemon curd: The real star of this lemon curd cheesecake is the tart lemon curd topping. It complements the sweet, creamy cheesecake with the perfect, bright, and lemony note! You can find lemon curd by the jams and jellies at most grocery stores!
  • Graham cracker crumbs: Any brand of graham crackers will do! Simply pulse them in a food processor or buy a box of premade graham cracker crumbs!
  • Butter: Melted butter will hold together the graham cracker crust for the perfect buttery base to this lemon curd cheesecake!

lemon cheesecake with whipped cream

Tips for lemon cheesecake

  • Make sure ALL ingredients are at true room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at room temperature in order to beat together into a creamy, clump-free cheesecake.
    Do not over beat the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Only beat the cheesecake mixture until it’s creamy!
  • Splurge on good lemon curd: The lemon curd is a thin layer you’ll spread on top of the cheesecake once cooked and cooled, but it really finishes it off with a bright, tart flavor that cuts the creamy sweetness of cheesecake beautifully.
  • Don’t over bake the cheesecake: The last thing you want is an over baked cheesecake. It turns out to be rubbery and sad. Only bake the cheesecake until it is just set in the middle–about 55 minutes!

lemon curd cheesecake made with philadelphia cream cheese

How to prevent cheesecake from cracking

Is there anything worse than a cracked cheesecake? I mean yes, probably. Most definitely. But in the context of lemon curd cheesecake making…no, no there’s not.

  • Don’t overbeat the eggs: If you beat air into the eggs they can cause bubbles and cracks in your cheesecake. Our advice? Beat the cream cheese, sour cream, and sugar until it’s super creamy, but not anymore– about 2 minutes. And absolutely DO NOT overbeat the eggs. Beat them in one at time until just combined and then turn the mixer off forever.
  • Bake the cheesecake at a low temperature with added water: Fill a 9 x 13 inch pan with water and place it on the bottom rack of the oven while the cheesecake bakes. This will create a steamy, humid environment for the cheesecake, which prevents any cracking!
  • Leave the cheesecake in the oven after baking: Big changes in temperature = cracks. After the cheesecake is done baking, turn off the oven and open the door. Leave the cheesecake in the oven for an hour to come to room temperature slowly

whole lemon cheesecake with plated slices

Now it’s your turn to whip up this lemon curd cheesecake recipe. I promise you won’t regret it.

Print

Lemon Curd Cheesecake

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 1 hours
  • Total Time: 1 hour and 15 minutes
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale

Ingredients

For the graham cracker crust

  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ½ cup salted butter, melted
  • 5 tablespoons granulated sugar
  • Pinch salt

For the lemon cheesecake

  • 3 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
  • 8 ounces sour cream, room temperature
  • 1 ¼ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup lemon curd

Instructions

  1. Preheat the oven to 325°F and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well.
  2. Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer. Set aside.
  3. Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks.
  4. While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy. Add the vanilla extract and then the eggs one at a time, beating until just combined.
  5. Pour the cheesecake batter over the graham cracker crust in the springform pan. Drop the pan on the counter a few times to get rid of any air bubbles. Carefully place in the middle rack of the oven and bake for 55 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
  6. At the 55 minutes mark, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
  7. After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.
  8. When ready to serve, release the springform pan and remove the rim of the pan carefully. Top with whipped cream and lemon zest. Slice into 16 servings and enjoy!

Keywords: lemon cheesecake, summer cheesecake, lemon curd cheesecake

This post is sponsored by Philadelphia Cream Cheese. As always, all opinions are mine.

lemon curd cheesecake with whipped cream

21 comments

Kelly | Maverick Baking
Reply

This looks absolutely gorgeous, love the little strands of zest!

Sofi | Broma Bakery
Reply

Thank you so much! One of my favorite recipes we’ve made this year!

Brian
Reply

This looks delicious, and your instructions about not over-beating ingredients, and how to prevent cracks in the cake, are helpful. Should the water in the pan be hot? Thanks very much.

Sofi | Broma Bakery
Reply

Hey Brian! Great question! The water can be any temperature, it will heat up when it goes in the stove, but it doesn’t matter what temp it starts at!

Stephanie Padilla
Reply

If I wanted to make this in a personal size, say 4in pan, how would I divvy up the quantities?

Teri
Reply

I can’t wait to try this. My two favorite things lemon and cheese cake

Katie
Reply

Did you pipe whipped cream on top? Homemade or a certain brand?

Sofi | Broma Bakery
Reply

We whipped heavy cream until it was stiff and then piped it in a piping bag!

Xiomara
Reply

Making this today! Wondering how much salt I should add to the graham crackers since I have unsalted butter? Also I am out of luck finding a springform pan, can I use a regular baking pan?

Sofi | Broma Bakery
Reply

Hey Xiomara! I would add a 1/4 teaspoon salt instead of a pinch! If you don’t have a spring form pan, I’d recommend lining a 9 x9 baking pan with parchment paper on all sides so that you can easily get the cheesecake out!

laura
Reply

Do you have a lemon curd recipe that you like? I’m not sure I’ll be able to find the lemon cure right now.

Sofi | Broma Bakery
Reply

We love Bonne Maman’s lemon curd! You can usually find it right by the jams and jellies in the grocery store! Trader Joe’s also has lovely tart lemon curd, or you can always make your own with lemon juice, sugar, and egg yolks!

Cali
Reply

When you put the cheesecake in the oven…do you put it in the water bath or on the rack above it? Thank you!!

Sofi | Broma Bakery
Reply

Put the water bath on a rack below the cheesecake!

Shaquana
Reply

How do I alter the ingredients if I only have 16 oz of cream cheese?

Sofi | Broma Bakery
Reply

Hey Shaquana! You can just do a 2/3 of the recipe if you only have 16 ounces on hand!

Janet Wolfson
Reply

You should mention the 2 hours of cooling and the overnight refrigeration required in the prep time listed at the top of the recipe so people know you can’t make this in the afternoon and eat it for dessert that same night. When I checked it before starting I saw just 1 hour and 15 minutes of prep/cooking so thought I would be good when actually it’s at least 12 hours from prep to serving.

Carol Choma
Reply

Thank you for the helpful tips! Made this last night and could not wait to try a piece this morning. It was a perfect balance of rich and creamy cheesecake sandwiched between the graham cracker buttery crust and the sweet-tart lemony curd goodness! This just became my favorite cheesecake. I can see any topping going well.

Mandy
Reply

I’ve made this cheesecake last weekend and it was a big hit. No cracks 🙂
Thank you!

Ray
Reply

Baked this for my beautiful wife on her birthday. She loves it, I love it. It’s a great recipe. The cake came out with the perfect balance of sweet and savory
My only difference I did was making my own lemon curd with this recipe. I started it halfway through 55 min bake, so the curd has plenty of time to cool during the cooling period the cake.
https://www.epicurious.com/recipes/food/views/lemon-curd-104568

Sofi | Broma Bakery
Reply

Yum! Happy birthday to your wife! I’m sure this was absolutely scrumptious with homemade lemon curd.

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