Print

Bright Lemon Curd Swirl Cheesecake

A perfect slice of lemon curd cheesecake with a graham cracker crust, set against the background of the whole lemon curd cheesecake.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a creamy, tangy baked cheesecake featuring a homemade lemon curd swirl. This recipe uses a graham cracker crust and a water bath for a perfect, crack-free finish.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Lemon Curd: 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon lemon zest
  • For the Cheesecake: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

Instructions

  1. Prepare the Lemon Curd: Whisk egg yolks and sugar in a small saucepan. Stir in lemon juice and zest. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 minutes). Remove from heat. Whisk in butter pieces until smooth. Transfer curd to a bowl, press plastic wrap directly onto the surface, and chill completely.
  2. Make the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely. Reduce oven temperature to 325°F (160°C).
  3. Prepare the Water Bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil (at least two layers) to prevent water leakage. Place the pan inside a larger roasting pan.
  4. Make the Cheesecake Batter: Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in flour, vanilla, and salt. Beat in eggs one at a time, mixing just until combined after each addition. Gently mix in sour cream and heavy cream. Do not overmix.
  5. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Dollop half of the chilled lemon curd over the batter. Gently swirl with a knife. Pour the remaining batter over the top. Dollop the remaining curd on top and swirl gently to create a pattern.
  6. Place the roasting pan into the oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven. Prop the oven door open slightly (about 1 inch) and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, sour cream, and heavy cream to full room temperature before starting the batter.
  • If you prefer a richer crust flavor, substitute shortbread cookie crumbs for graham crackers.
  • For a brighter presentation, reserve a few tablespoons of lemon curd to drizzle over the top just before serving.

Nutrition

Find it online: https://blissbatter.com/lemon-curd-cheesecake-recipe-guide/