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Lemon Curd Cheesecake

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A velvety, tangy cheesecake with a buttery-sweet crust that captures the essence of summer.

Ingredients

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  • ⅔ cup granulated sugar
  • 1 large egg
  • 2 large egg yolks
  • ⅓ cup lemon juice (freshly squeezed)
  • 1 lemon (zested)
  • ⅛ teaspoon sea salt
  • ⅓ cup unsalted butter (cold and cubed)
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter (melted and cooled to room temperature)
  • ⅛ teaspoon sea salt
  • ¾ cup heavy whipping cream (cold)
  • ½ cup granulated sugar
  • 1 lemon (zested)
  • 24 oz cream cheese (softened)
  • ½ cup prepared lemon curd
  • 1 tablespoon lemon juice (freshly squeezed)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix together the graham cracker crumbs, ¼ cup sugar, ½ cup melted butter, and sea salt.
  3. Press the crumb mixture into a 9-inch round springform pan.
  4. Bake for 8-10 minutes.
  5. In a medium saucepan, whisk together ⅔ cup sugar, 1 egg, 2 egg yolks, lemon juice, zest, and salt.
  6. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
  7. Remove from heat and stir in the cold cubed butter.
  8. Let cool the lemon curd.
  9. Combine softened cream cheese and ½ cup sugar in a large mixing bowl.
  10. Add lemon zest and lemon curd; beat until combined.
  11. Whip the cold heavy cream until stiff peaks form.
  12. Fold the whipped cream into the cream cheese mixture.
  13. Pour the lemon curd filling onto the crust and top with the cream cheese mixture.
  14. Refrigerate for at least 4 hours, preferably overnight.

Notes

This cheesecake is best served chilled and can be garnished with fresh berries or extra lemon curd.

Nutrition

Keywords: cheesecake, lemon curd, dessert, summer, creamy

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