Lemon Curd Cheesecake

This cheesecake doesn’t whisper... it moans. Creamy, silky-smooth filling meets the zing of fresh lemon zest and juice, all on a buttery cookie crumb crust. But the star? A glossy crown of homemade lemon curd that’s as bold and bright as summer itself. Whether you’re baking for a celebration or simply because you deserve something divine, this Lemon Curd Cheesecake is guaranteed to turn heads—and spoons.

Just a perfectly set, luscious bite every time. And yes, it’s even better the next day (if it lasts that long).

Ingredients

Cookie-Crumb Crust

• 140 g animal crackers or tea biscuits or digestives (about 5 oz)

• 38 g granulated sugar (3 tbsp)

• 57 g unsalted butter, melted and warm (4 tbsp)

Filling

• 250 g granulated sugar (1¼ cups)

• 1 tbsp finely grated lemon zest

• 60 ml lemon juice (¼ cup)

• 680 g cream cheese, room temp, cut into chunks (1½ lb / three 8-oz pkgs)

• 4 large eggs, room temp

• 2 tsp vanilla extract

• ¼ tsp fine salt

• 120 ml heavy cream (½ cup)

Lemon Curd

• 80 ml lemon juice (⅓ cup)

• 2 large eggs

• 1 large egg yolk

• 100 g granulated sugar (½ cup)

• 28 g unsalted butter, cold and diced (2 tbsp)

• 15 ml heavy cream (1 tbsp)

• ¼ tsp vanilla extract

• Pinch of salt

Method

Cookie-Crumb Crust

• 140 g animal crackers or tea biscuits (about 5 oz)

• 38 g granulated sugar (3 tbsp)

• 57 g unsalted butter, melted and warm (4 tbsp)

Preheat oven to 165°C (325°F).

Blitz your cookies to crumbs in a food processor (you’ll get about 1 cup).Pulse in the sugar, then drizzle in melted butter while pulsing again until the texture feels like wet sand. You can always use a plastic storage bag and rolling pin to smash them ;) Press the mixture into the bottom of a 23 cm (9-inch) springform pan using a flat-bottomed cup.Bake for 15–18 minutes until golden and fragrant. Cool completely on a wire rack — then wrap the pan’s outside in heavy-duty foil for its upcoming water bath spa day.

Filling

• 250 g granulated sugar (1¼ cups)

• 1 tbsp finely grated lemon zest

• 60 ml lemon juice (¼ cup)

• 680 g cream cheese, room temp, cut into chunks (1½ lb / three 8-oz pkgs)

• 4 large eggs, room temp

• 2 tsp vanilla extract

• ¼ tsp fine salt

• 120 ml heavy cream (½ cup)

Now the filling 💛 Preheat oven to 165°C (325°F)**

In the food processor, blend 60 g (¼ cup) sugar with the lemon zest for 15 seconds. Stir this lemony sugar into the remaining 200 g (1 cup) sugar. In a stand mixer with the paddle, beat the cream cheese briefly, then stream in the lemon sugar mix.Beat until smooth and creamy (about 3 minutes).Add the eggs two at a time, scraping down the bowl after each set. Now pour in the lemon juice, vanilla, and salt.Mix in the cream until just combined.Give it a final stir, then pour it into your cooled crust.

**Protect the springform pan, warp the outside & bottom in aluminum foil to create a seal and prevent water leaking in.

Pop the pan into a roasting tray and fill the tray with hot water halfway up the sides. Bake for 55–60 minutes, until puffed and just set with a gentle jiggle in the center (150°F / 65°C internal temp).Turn off the oven, crack the door, and let it relax in there for 1 hour.Remove and cool fully on a rack. Run a knife around the edge to loosen it from the pan.

Lemon Curd

• 80 ml lemon juice (⅓ cup)

• 2 large eggs

• 1 large egg yolk

• 100 g granulated sugar (½ cup)

• 28 g unsalted butter, cold and diced (2 tbsp)

• 15 ml heavy cream (1 tbsp)

• ¼ tsp vanilla extract

• Pinch of salt

Let’s make lemon curd! 🍋Warm the lemon juice in a small non-reactive pan (don’t let it boil).In a bowl, whisk the eggs and yolk, then whisk in the sugar.Slowly whisk in the warm lemon juice. Return it all to the pan.Stir constantly over medium heat with a wooden spoon until it thickens and reaches 77°C (170°F), about 3 minutes.Take it off the heat. Stir in the butter, then the cream, vanilla, and salt.Strain through a fine sieve into a clean bowl, press plastic wrap directly onto the curd’s surface, and refrigerate.

Final flourish ✨Once your cheesecake is fully cooled, spread the lemon curd over the top with an offset spatula. Chill the whole thing at least 4 hours (or overnight).Remove the springform ring, slice, and serve with extra lemon zest or cream if you fancy.

Please watch the video below. Enjoy your adventure time in the kitchen.

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