This Lemon Curd Cheesecake is the kind of dessert that makes people close their eyes with the first bite. It’s rich, silky, and topped with a lemon curd that’s got just enough tang to keep it from being too sweet. And let’s be honest — anything that lets us skip the water bath but still delivers a creamy center? Count me in. If you’ve tried a few lemon cheesecake recipes before and felt like something was missing — maybe too dense, or the lemon felt like an afterthought — this one fixes all of that. The lemon curd is the star here, layered generously over a smooth cheesecake that’s got a soft vanilla-lemon undertone. Whether you’re making mini cheesecake with lemon curd for a party, or a full-size cheesecake with lemon curd for a weekend treat, this one’s easy to make and a dream to eat. It’s what I bring when I want a dessert that makes people go quiet in the best way.

1) Key Takeaways
2) Easy Lemon Curd Cheesecake Recipe
3) Ingredients for Lemon Curd Cheesecake
4) How to Make Lemon Curd Cheesecake
5) Tips for Making Lemon Curd Cheesecake
6) Making Lemon Curd Cheesecake Ahead of Time
7) Storing Leftover Lemon Curd Cheesecake
8) Try these Desserts next!
9) Lemon Curd Cheesecake Recipe
10) Nutrition

1) Key Takeaways

No water bath needed yet it still turns out rich and creamy
The lemon curd adds a tangy twist that cuts the sweetness
This cheesecake holds up beautifully when made ahead
Simple ingredients, easy steps, and a whole lot of payoff

2) Easy Lemon Curd Cheesecake Recipe

Whenever I make this Lemon Curd Cheesecake, someone always asks for the recipe. It’s got that perfect balance — creamy, tangy, and just sweet enough. We skip the water bath here, and honestly, no one misses it. The cheesecake stays silky in the middle with golden edges that look like you knew what you were doing. The lemon curd on top isn’t just a garnish; it’s the punchy flavor that makes this whole dessert unforgettable.

This is the kind of dessert that earns you a little kitchen cred. It feels polished, but it’s easy. If you’ve ever felt like lemon cheesecake recipes are either too eggy or too plain, you’re not alone. This one’s smooth with just the right amount of brightness. We’re talking full-size cheesecake with lemon curd here, but if you scale down the portions, it makes a killer mini cheesecake with lemon curd recipe too.

Whether it’s a dinner party, a birthday, or you just need something to pull out of the fridge on a hard Wednesday, this cheesecake shows up. Every time. With that thick, dreamy lemon topping and a crust that doesn’t fall apart, you might forget about any other dessert you’ve loved before.

3) Ingredients for Lemon Curd Cheesecake

Graham Cracker Crumbs: These are the base. They soak in that butter and hold everything together without getting soggy. Go for the fine grind, not chunky.

Granulated Sugar: Adds just enough sweetness to the crust and the filling. Too much and it would be candy. Too little and you’d miss the comfort.

Melted Butter: This binds the crust. Warm, melted, and poured slowly while mixing the crumbs by hand works best.

Cream Cheese: Room temperature is key. No lumps, no fuss. Go full-fat. This is cheesecake, not a diet.

Vanilla Extract: Just a splash makes the base taste rounder. It’s subtle, but you’d notice if it weren’t there.

Eggs: Large and room temp again. Cold eggs make the batter chunky and ruin your flow. Add them one at a time.

Sour Cream: This gives it that tang and soft center. It’s the quiet hero in this cheesecake story.

All-Purpose Flour: Just a bit. Helps hold the structure together without turning it dense.

Lemon Zest: Bright and fragrant. It’s a whisper of citrus that hints at the curd on top.

Lemon Curd: This is your topping. You can make your own or buy a good jar. Smooth, tangy, and not overly sweet is the goal.

4) How to Make Lemon Curd Cheesecake

Step 1. Preheat your oven to 325°F. Line the springform pan and give it a quick grease. That’s your insurance policy.

Step 2. Mix graham crumbs, sugar, and melted butter. Press into the pan. Not too thick, not too thin. Just enough to hold a bite together.

Step 3. Beat cream cheese till smooth. Add sugar and vanilla. Cream it all together till fluffy.

Step 4. Add eggs one by one. Don’t rush it. Then stir in sour cream, lemon zest, and flour. Just until combined.

Step 5. Pour the filling over the crust. Tap the pan gently to release any bubbles hiding in there.

Step 6. Bake for 55 to 65 minutes. You’re looking for firm edges and a gentle jiggle in the center.

Step 7. Let it sit in the oven with the door cracked for an hour. Then bring it to room temp before chilling it overnight.

Step 8. Spread lemon curd on top once it’s cold. Thick and even. Slice with a hot knife for clean edges.

5) Tips for Making Lemon Curd Cheesecake

Let’s talk temperature. Cold cream cheese or eggs will wreck the texture. Trust me, I’ve tried shortcuts and paid the price. Room temp everything is the rule. If you forget, give the eggs a warm water bath and the cream cheese a quick counter sit.

If your crust cracks, don’t panic. That lemon curd topping? It’s not just tasty, it’s camouflage. Covers a lot of sins. I’ve hidden some wild baking mishaps under lemon curd and no one ever guessed.

Don’t skip the chill. I know, you’ll be tempted. But the cheesecake sets better, cuts cleaner, and tastes more balanced after a full night in the fridge. It’s worth the wait.

6) Making Lemon Curd Cheesecake Ahead of Time

This is a dream dessert for planning ahead. You can make the cheesecake up to two days early, lemon curd and all. Just keep it chilled and covered. I like to use a cake dome or a loose wrap so it doesn’t trap moisture.

If you’re serving to guests, I actually think it tastes better the next day. The filling settles in, the lemon curd thickens slightly, and the crust firms up just enough.

Want to prep even further ahead? Bake and freeze the cheesecake without the lemon curd. Wrap it tight, then defrost overnight in the fridge before topping it fresh.

7) Storing Leftover Lemon Curd Cheesecake

Got leftovers? Store them in an airtight container in the fridge for up to five days. That’s assuming they last that long. I’ve yet to make one that didn’t mysteriously disappear by day three.

If you’re freezing, skip the curd. Freeze the cheesecake naked. Add the lemon curd after it thaws so it stays bright and fresh. Wrap slices individually for easy snacking later.

When serving cold from the fridge, use a clean knife dipped in hot water for each slice. Makes it smoother, prettier, and way more Instagrammable — if that’s your thing.

8) Try these Desserts next!

9) Lemon Curd Cheesecake Recipe