Lemon Cheesecake with Lemon Curd (Creamy, Bright & Foolproof)

Lemon cheesecake with lemon curd is the perfect balance of rich, creamy cheesecake and bright citrus flavor. It’s tangy, smooth, and just sweet enough to keep everyone coming back for "one more slice."

After retesting this recipe several times, I've updated it with a few key best practices that ensure a creamy texture, easy release from the pan, and a gorgeous lemon topping every time.

Quick Look at the Recipe

This lemon cheesecake is smooth and creamy, not dense like a New York-style cheesecake, and it’s finished with a lemon curd topping that adds just the right pop of color and flavor. A lower baking temperature, gentle water bath, and slow cool-down make all the difference.

Ready in: A little over 6 hours (includes cooling & chilling time)
Serves: 10-12
Difficulty: Moderate but manageable
Make-Ahead Friendly: Yes, ideal for entertaining

Why You'll Love This Recipe

• Creamy, smooth texture without being overly dense
• Bright lemon flavor without tasting sharp or sour
• Tested fixes for sticking, cracking, and texture issues
• Flexible topping options, store-bought or homemade lemon curd
• Perfect for spring gatherings, showers, or special occasions

If you love cheesecake as much as I do, you might also enjoy some of my other favorites-from classic baked versions to easy no-bake desserts. This Pecan Pie Cheesecake is a longtime reader favorite, and when I want something quicker, I often turn to this no-bake Honey Cheesecake. Both are great options depending on your time and mood.

Main Ingredient Notes and Easy Substitutions

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

• Cream cheese: Use full-fat brick-style cream cheese and ensure it's fully softened. Cold cream cheese is the fastest way to end up with lumps, and nobody wants that.
• Frozen lemonade concentrate: This recipe uses frozen lemonade concentrate for consistent, bright lemon flavor without adding excess liquid. It blends smoothly into the batter and helps keep the cheesecake creamy and well-balanced.
• Lemon curd: Store-bought lemon curd (not pictured) works well flavor-wise and keeps this recipe easy. However, during retesting, I found that some brands are darker in color, which affects the final look of the cheesecake.
  If presentation matters, homemade lemon curd gives a brighter, more vibrant finish. I tested this cheesecake using this homemade lemon curd recipe from another blogger and loved the results. Either option works; choose what works for you.
• Pan size: This cheesecake bakes up to about 1½ inches thick in a 9-inch springform pan. If you prefer a thicker cheesecake, an 8-inch pan works beautifully; just expect a slightly longer bake time.

Recipe Variations and Twists

• Extra lemon: Add a little more lemon zest to the batter for a stronger citrus punch.
• Lime Cheesecake Variation:
  This recipe also works beautifully with frozen limeade concentrate. Simply swap the lemonade concentrate for the same amount of limeade to create a creamy lime cheesecake with the same smooth texture and bright citrus flavor. I've tested both versions, and the lime variation is just as reliable as the lemon.
• Margarita-Style Cheesecake:
  For a fun twist, frozen margarita mix can be used in place of the lemonade concentrate. Choose a non-alcoholic mix for best results, and expect a slightly sweeter, lime-forward flavor. While I haven't tested every brand, the texture should remain similar since the concentrate behaves much like lemonade or limeade.
• Berry finish: Top the lemon curd with fresh blueberries or raspberries before serving.
• Mini cheesecakes: Use a muffin pan with liners for individual servings (adjust bake time).

How to Make Lemon Cheesecake with Lemon Curd (Step-by-Step Guide)

This is a summary of the steps; the complete directions are in the recipe card below.

1. Preheat the oven to 350°F.
2. Prepare the pan – Generously grease a 9-inch springform pan. If you have parchment paper, line the sides for extra insurance against sticking.

3. Make the crust: Process the graham crackers and pecans in the bowl of a food processor until coarsely chopped. Add melted butter and lemon zest, and pulse until combined.

4. Bake – Press the crumb mixture firmly into the bottom of the pan and bake for 10 minutes. Let cool.

5. Make the filling – Beat the softened cream cheese until smooth, then add sugar, lemonade concentrate, and lemon zest and mix until creamy. Add the sour cream and combine. Add eggs one at a time, mixing just until combined.

6. Add to crust – Pour the filling into your springform pan.

7. Set up the water bath: Place the springform pan inside a larger cake pan, then set it in a roasting pan filled with hot water. No larger pan? Wrap the springform tightly in heavy-duty foil with no seams exposed.

8. Bake low and slow – Bake at 325°F, not 350°F. This lower temperature prevents curdling and keeps the texture creamy.
9. Cool gradually – Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. This step helps prevent sinking and cracks.
10. Chill completely – Refrigerate for at least 4 hours or overnight

12. Add lemon curd topping – Spread lemon curd over the chilled cheesecake just before serving.

13. Serve – Garnish with optional whipped cream, lemon slices, and berries.

Serving Ideas

• Serve chilled with whipped cream on the side
• Garnish with thin lemon slices or fresh berries
• Pair with coffee, tea, or a light dessert wine
• Perfect finale for brunch, Easter dinner or a special occasion

Recipe FAQs

More Reader Favorite Desserts You'll Love Too

If you need more menu inspiration, here is a link to all of my dessert recipes.

Join the Conversation

If you try this lemon cheesecake with lemon curd, I'd love to hear how it turned out! Leave a comment below and let me know whether you went with store-bought or homemade curd, and if lemon desserts are your weakness, too.

G&P Wisdom

A cheesecake will forgive a lot… but it never forgets how you treated it while baking.

Southern Comfort Food Made Simple and Shareable

For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends.