My Lemon Curd Cheesecake is the rich, creamy cheesecake of your lemon-flavoured dessert dreams!
With a luscious, fluffy vanilla cheesecake filling sitting inside a simple biscuit crust, then topped with a thick layer of tangy lemon curd, this easy lemon cheesecake recipe will have guests wanting more.
Full disclosure, I have used lemon curd from a jar for this recipe. By all means you can make your own for this lemon curd cheesecake but I have gone the store-bought (easy, no fuss) route. Making homemade lemon curd means using egg yolks, and I don't have a cooking use for the leftover whites so rather than waste them it suits my purposes to use a jar when I'm making lemon curd desserts.
Table of Contents
Why you will love this lemon curd cheesecake recipe
- easy recipe
- no water bath
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- plain sweet biscuits/cookies - I used Arnott's Marie biscuits, some options for other countries are Digestive biscuits or Graham crackers
- salted butter
- full-fat cream cheese
- plain flour - all-purpose flour
- salt
- caster sugar
- sour cream
- vanilla extract
- eggs
- lemon curd - I used store-bought
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make lemon curd cheesecake
- Combine melted butter and biscuit crumbs.
- Press the crumb mixture into a greased and lined spring-form tin to form the base, then place it in the fridge.
- Add cream cheese, flour and salt to a large bowl.
- Mix until just incorporated.
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- Add sour cream, sugar and vanilla.
- Mix again until just smooth.
- Incorporate eggs one at a time.
- Pour cheesecake batter into the base, give it a few gentle taps on the counter and bake.
Top tips for the best result
- Lining the tin - the base of a springform pan has a lip/rim around the edge to fit into a corresponding groove in the outer ring. I flip the base of the tin over and put it back in upside down for easy removal and slicing. You can watch me do it in the video in the recipe card.
- When mixing the batter, the object is to incorporate as little air as possible in the mixture. Air bubbles in the mix can cause cracks to form.
- The taps on the counter bring bubbles to the surface, then use a toothpick to pop them.
- I don't think small cracks are a problem, but if you get some remember we are covering the top with lemon curd so no one will see them!
Storage
This lemon curd cheesecake can be stored in an airtight container in the fridge for 4 to 5 days.
If you want to make it ahead of time, store it without the layer of lemon curd on top then spread it on top to serve.
Other recipes you may enjoy
Lemon Loaf - a delicious quick bread bursting with lemon flavour. With hardly any prep time, this lemon loaf has a rich, moist texture with a zingy lemon glaze.
Lemon Drizzle Cupcakes - gorgeous little cakes with lemon zest and a sweet lemon juice drizzle.
Chocolate and Caramel Slice - this is one for the caramel lovers! An easy no-bake slice using a block of caramel-filled chocolate.
📖 Recipe
Lemon Curd Cheesecake
Ingredients
- 250 g plain sweet biscuits (I used Arnott's Marie) crushed
- 140 g salted butter melted
- 500 g cream cheese full fat
- 2 tablespoons plain (all-purpose) flour sifted
- ¼ teaspoon salt
- 125 g sour cream full fat
- 270 g caster sugar
- 1 tablespoon vanilla extract
- 3 eggs
- ¾ cup lemon curd
Watch me make this recipe
Instructions
- Preheat oven to 140c (fan forced).
To line the tin
- Take a 20cm (8") spring form pan, remove the base and flip it upside down then grease the base with butter.
- Place a square of baking paper on top of the base (there will be some overhanging the sides), clip the outer ring back on over the top of the baking paper, then grease and line the sides.
Base
- In a bowl combine butter and biscuit crumbs, mixing to incorporate.250 g plain sweet biscuits (I used Arnott's Marie)140 g salted butter
- Press the crumb mixture firmly into the base and up the sides of the tin using a glass (or something with a flat base and sides) to compact. The mixture should come roughly to the top of the tin.
- Place in the fridge to firm up while you continue with the filling.
Filling
- In a large bowl combine cream cheese, flour and salt. Using a handheld or stand mixer, mix until just combined.500 g cream cheese2 tablespoons plain (all-purpose) flour¼ teaspoon salt
- Add sour cream, sugar and vanilla, mixing again until just smooth.270 g caster sugar125 g sour cream1 tablespoon vanilla extract
- Incorporate eggs one at a time, mixing with each addition.3 eggs
- Pour cheesecake batter into the base, give it a few gentle taps on the counter and pop any air bubbles that rise to the surface.
- Bake for 55 minutes or until it's lightly browned and the centre is set but still has a slight wobble when you shake the pan.
- Turn the oven off, then leave the oven door ajar 10 to 20 cm to allow the cheesecake to slowly cool in the oven.
- Once cool, place in the fridge (in the tin) for 4 hours to set.
Lemon curd layer
- Whisk the lemon curd so that it's smooth, then spoon it on top of the cheesecake using a small spatula to spread it into an even layer.¾ cup lemon curd
- Slice and serve.
Notes
- The base of a springform pan has a ridge around the edge to fit into a corresponding groove in the outer ring. I flip the base of the tin and put it upside down for easy removal of the cheesecake from the base. Watch the video if you need a demonstration.
- Don't overmix, the cheesecake filling doesn't need to be aerated. Air bubbles in the mix can cause cracks to form as well. I don't think small cracks are a problem, but if you get some remember we are covering the top with lemon curd so no one will see them!
- The taps on the counter bring bubbles to the surface, then use a toothpick to pop them.
Want to save this recipe?
Email yourself a link to this page and come back later.
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