Creamy Lemon Cheesecake with Lemon Curd

A lemon cheesecake topped with lemon curd on a white cake plate.

5 from 2 votes

Creamy Lemon Cheesecake with Lemon Curd

This lemon cheesecake with lemon curd is smooth, creamy, and perfectly balanced with bright citrus flavor. Includes tested tips for water baths, cooling, and easy release, plus make-ahead instructions.

Prep Time20

Cook Time1

Cooling & Chilling time5

Total Time6 20

Course: Dessert

Cuisine: American, Southern

Servings: servings

Calories: 429kcal

Author: Sharon Rigsby

Equipment

9-inch springform pan

Ingredients

Crust

6 whole graham crackers, or 12 halves, or 1 cup graham cracker crumbs
1 cup chopped toasted pecans
3 tablespoons melted butter
2 teaspoons lemon zest

Cheesecake

16 ounces cream cheese, at room temperature
½ cup granulated sugar
½ cup frozen lemonade concentrate, thawed
2 teaspoons lemon zest
¾ cup sour cream
2 large or extra large eggs, at room temperature

Cheesecake Topping

1½ cups lemon curd, store-bought or homemade

Optional Garnishes

lemon slices, whipped cream, Cool Whip, mint sprigs, and blueberries

Instructions

Crust

Preheat the oven to 350°F.
Add the graham crackers to a food processor fitted with a steel blade and process until finely ground. Add the toasted pecans and pulse until coarsely chopped.
Add the melted butter and lemon zest and process until evenly combined.
Pour the mixture into a 9-inch springform pan. Using the bottom of a glass or measuring cup, gently press the crumbs into an even layer with no loose spots.
Bake for 10 minutes. Remove from the oven and place the pan on a wire rack to cool while you prepare the filling.

Cheesecake

Reduce the oven heat to 325°F.
In a large mixing bowl, beat the cream cheese, sugar, frozen lemonade concentrate, and lemon zest with an electric mixer until smooth and creamy.
Add the sour cream and mix until fully combined.
Add the eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing.
Pour the filling over the cooled crust and smooth the top.

Set Up Water Bath

Place the filled springform pan inside a larger cake pan in a large roasting pan and carefully set it on the oven rack.
Once the pan is in the oven, slowly pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the cake pan.
Adding the water after placing the pan in the oven helps prevent spills and makes this step much easier.
If you do not have a larger cake pan, tightly wrap the outside of the springform pan with heavy-duty, extra-wide aluminum foil, making sure there are no seams or gaps where water could seep in. Then place the wrapped pan directly into the roasting pan before adding the hot water.
Bake for 60 minutes.
The cheesecake is done when the edges are set, and the center still jiggles slightly when the pan is gently shaken.
Turn off the oven, crack the oven door open slightly, and leave the cheesecake in the water bath for 1 hour.
Remove the pan from the water bath and run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan.
Let cool completely, then cover and refrigerate for at least 4 hours, preferably overnight.

Topping

Run a knife around the sides of the cheesecake again and release the springform pan.
Transfer the cheesecake to a serving plate or cake stand.
Use an offset spatula to spread the lemon curd evenly over the top.

Optional Garnish

Garnish with dollops of whipped cream or Cool Whip and decorate with lemon slices, sprigs of mint, and blueberries or raspberries.

Serve

Slice and serve.

Notes

To toast pecans: Spread chopped pecans in a single layer on a baking sheet and bake at 350°F for 5–6 minutes, or place on a microwave-safe plate and microwave for 2–3 minutes, stirring every 30 seconds.
Store-bought lemon curd works well in this recipe and keeps things easy. During retesting, I found that some brands can be darker, which affects the finished cheesecake's appearance. If you prefer a brighter, more vibrant topping, homemade lemon curd is a great option. I tested this cheesecake using Preppy Kitchen’s homemade lemon curd recipe, and it was delicious. Either option works; use what fits your time and preference.
Use room-temperature ingredients for a smooth batter
Always use a water bath when cooking your cheesecake, and let the cheesecake cool slowly in the oven.
Chill thoroughly before adding the lemon curd.
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.

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