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Cheesecake with a Lemon Curd Glaze

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  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 6 hours (includes chilling)
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A rich and creamy classic cheesecake with a buttery graham cracker crust, finished with a glossy and tangy homemade lemon curd glaze—perfect for lemon lovers and special occasions.

Ingredients

Units Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup melted butter
  • For the Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp all-purpose flour
  • For the Lemon Curd Glaze:
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup granulated sugar
  • 3 egg yolks
  • 1/4 cup unsalted butter, cubed

Instructions

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  3. Mix in vanilla, flour, and sour cream until just combined. Do not overmix.
  4. Pour the filling over the crust and smooth the top. Bake for 50–60 minutes, until the center is just set and slightly jiggly.
  5. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. To make lemon curd: whisk lemon juice, zest, sugar, and egg yolks in a saucepan over medium-low heat until thickened (about 7–10 minutes). Remove from heat and stir in butter until smooth. Let cool.
  7. Spread cooled lemon curd evenly over the chilled cheesecake before serving.

Notes

  • Use full-fat cream cheese and sour cream for best texture and richness.
  • To prevent cracking, avoid overmixing the batter and don’t open the oven door during baking.
  • Make lemon curd in advance and refrigerate until ready to use.
  • Run a warm knife around the edge of the cheesecake before releasing from the springform pan.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410 kcal
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 140mg

Find it online: https://recipes.mbeams.com/cheesecake-with-a-lemon-curd-glaze/