Description

This Lemon Curd Cheesecake features a rich and creamy cheesecake filling swirled with zesty lemon curd, all resting on a buttery graham cracker crust, making it a vibrant and delightful dessert.

Ingredients

Scale

1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
32 ounces Full-fat cream cheese, softened
1 ½ cups Granulated sugar
4 Large eggs
1 teaspoon Pure vanilla extract
½ cup Heavy cream
1 ½ cups Lemon curd

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Instructions

Step 1: Preheat your oven to 325°F (160°C) and prepare the crust by mixing the graham cracker crumbs with granulated sugar and melted butter, then baking for 8-10 minutes
Step 2: Beat the cream cheese until smooth, mix in sugar, vanilla, eggs, and then gently fold in heavy cream. Pour the filling over the cooled crust
Step 3: Bake for 60-75 minutes until the edges are set but the center jiggles slightly. Cool in the oven for an hour
Step 4: Once at room temperature, refrigerate the cheesecake for at least 6 hours before topping with lemon curd
Step 5: Serve the cheesecake by removing from the springform pan and slicing

Notes

Ensure all dairy ingredients are at room temperature for a smooth filling.

Cool the cheesecake slowly to prevent cracks.

Prep Time: 20 mins
Cook Time: 70 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620 kcal
Sugar: 40g
Sodium: 310mg
Fat: 42g
Saturated Fat: 25g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 0g
Protein: 10g
Cholesterol: 190mg