Cheesecake with a Lemon Curd Glaze

This Cheesecake with a Lemon Curd Glaze features a smooth, velvety cream cheese filling set atop a buttery graham cracker crust, crowned with a vibrant, tangy lemon curd topping. It’s a show-stopping dessert that brings together richness and brightness in every bite.

Why You’ll Love This Recipe

Combining the classic decadence of baked cheesecake with a refreshing lemon curd glaze, this dessert delivers the perfect balance of creamy and zesty. The textures contrast beautifully—from the crisp crust to the silky filling and glossy citrus topping. Ideal for spring celebrations, holidays, or dinner parties, this cheesecake impresses with both flavor and elegance.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• graham cracker crumbs
• granulated sugar
• melted butter

For the Cheesecake Filling:

• cream cheese, softened
• granulated sugar
• eggs
• vanilla extract
• sour cream
• all-purpose flour

For the Lemon Curd Glaze:

• fresh lemon juice
• lemon zest
• granulated sugar
• egg yolks
• unsalted butter, cubed

Directions

1. Prepare the Crust:
   Preheat oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add eggs one at a time, mixing well after each. Blend in the vanilla, flour, and sour cream until fully incorporated.
3. Bake the Cheesecake:
   Pour the batter over the cooled crust. Smooth the top with a spatula. Bake for 50–60 minutes, or until the center is just set and slightly wobbly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove and let cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
4. Prepare the Lemon Curd Glaze:
   In a medium saucepan, whisk together lemon juice, lemon zest, sugar, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 7–10 minutes. Remove from heat and stir in cubed butter until smooth. Let cool to room temperature.
5. Assemble the Cheesecake:
   Once the cheesecake is thoroughly chilled, spread the cooled lemon curd evenly over the top. Refrigerate until ready to serve.

Servings and Timing

Servings: 10 slices
Prep Time: 25 minutes
Cooking Time: 60 minutes
Total Time: 6 hours (includes chilling)
Calories per serving: Approximately 410 kcal

Variations

• Lemon-Lime Curd: Use half lemon juice and half lime juice for a citrus twist.
• Berry Garnish: Add fresh raspberries, blueberries, or strawberries on top of the lemon glaze for visual appeal and added flavor.
• Crust Alternatives: Use crushed vanilla wafers or digestive biscuits instead of graham crackers for a different base.
• Mini Cheesecakes: Make individual portions using a muffin tin and paper liners for easier serving.
• Lighter Option: Use light cream cheese and Greek yogurt in place of sour cream for a slightly lower-fat version.

Storage/Reheating

Store the cheesecake in the refrigerator, covered, for up to 4 days.
To freeze, wrap slices tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Avoid microwaving to preserve the texture.

FAQs

Can I make the cheesecake ahead of time?

Yes, it can be prepared a day or two in advance. Chill fully and add the lemon curd topping just before serving for the best presentation.

Do I need a water bath for baking?

A water bath is optional. This recipe yields a smooth texture without one, but a water bath can help prevent surface cracks.

What’s the best way to avoid cracks in the cheesecake?

Avoid overmixing the batter, don’t overbake, and allow the cheesecake to cool slowly in the oven with the door ajar.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice may be used in a pinch if unsweetened and of high quality.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight wobble. It will continue to set as it cools.

Can I use store-bought lemon curd?

Yes, but homemade lemon curd provides fresher flavor and better consistency for topping.

Is it necessary to use flour in the filling?

Flour helps stabilize the batter and improve texture, but can be omitted for a slightly denser consistency.

Can I use a different pan size?

A 9-inch springform pan is ideal. If using a different size, adjust baking time accordingly and monitor doneness carefully.

What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped dry between slices for clean, smooth cuts.

Can I double the lemon curd for a thicker layer?

Yes, but be sure to allow additional time for cooling and setting if applying a thicker glaze.

Conclusion

Cheesecake with a Lemon Curd Glaze is a stunning dessert that balances creamy indulgence with bright citrus tang. From the classic graham cracker crust to the glossy topping, every layer contributes to its luxurious texture and taste. Whether served at a holiday feast or special gathering, this cheesecake is sure to be remembered and requested again.

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