My recipe for lemon cheesecake with lemon curd has a crunchy graham cracker crust beneath the smooth, tangy cheesecake filling with tons of flavor. Once the baked cheesecake cools, it's finished with a glossy layer of homemade lemon curd (or store-bought) and whipped cream. The contrast of creamy, tart curd and soft cheesecake with a bit of crunchy crust is such a satisfying texture. For best results, chill it overnight for clean slices and maximum flavor.
I recently updated my recipe for homemade lemon curd. I prefer a tangy not overly sweet lemon curd, sometimes store-bought can be sickly sweet not to mention filled with a bunch of junk so homemade it is.
While deciding what I wanted to do with the lemon curd I remembered the recipe I made with lemon curd on cheesecake I made for my
For me, a dessert, or any food for that matter, is all about contrasting textures, this baked lemon curd cheesecake recipe is just that. A crunchy graham cracker crust is filled with a thick creamy cheesecake topped with smooth and tangy lemon curd and finally light as air whipped cream.
As with most cheesecake recipes I recommend making the cheesecake the day before you want to serve it. Cheesecake needs plenty of time to chill in the fridge so I find overnight the easiest. Plus, you have less to do on the day you want to serve it, overnight cheesecake recipe for the win! Here are all my foolproof cheesecake recipes.
The Flavor Team (Crust, Filling & Curd)
- Graham Cracker Crust (crumbs, butter, sugar): provides a firm, slightly crunchy base that holds up under the filling.
- Cream Cheese, Sugar, Heavy Cream, Lemon Zest & Juice, Eggs: the core of the cheesecake filling; mixing low and avoiding over-beating helps prevent cracks.
- Lemon Curd (homemade or store-bought): layered on top for intense, bright lemon flavor; chill before spreading so it doesn't run off.
- Whipped Cream & Zest for Topping: lightens the finish and adds garnish contrast.
Featured Review
"This dessert was phenomenal. When I bake for loved ones, I listen for the moments of silence. When they get quiet is when I know it's good. Thank you for sharing this recipe. I will definitely make it again!"
Darlene
Build the Crust, Mix the Filling, Layer the Curd
Make sure
Check out all my cheesecake baking tips here.
If you are feeling good about baking cheesecakes try this creamy mascarpone cheesecake next!
Liz's Expert Tips
- Use room temperature ingredients to ensure a smooth, lump free cheesecake!
- Don't skip the water bath
- Don't skip the long cooling process
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Baked Lemon Cheesecake with Lemon Curd
My recipe for lemon cheesecake with lemon curd has a crunchy graham cracker crust beneath the smooth, tangy cheesecake filling with tons of flavor. Once the baked cheesecake cools, it's finished with a glossy layer of homemade lemon curd (or store-bought) and whipped cream. The contrast of creamy, tart curd and soft cheesecake with a bit of crunchy crust is such a satisfying texture. For best results, chill it overnight for clean slices and maximum flavor.
- Total Time: 7 Hours 30 Minutes
- Yield: 8-10 Slices 1x
Ingredients
Crust
- 1 cup Graham Cracker Crumbs
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 16oz Cream Cheese, very soft at room temperature
- 150 grams (¾ Cup) Granulated Sugar
- 2 oz (4 Tablespoons) Heavy Cream
- 1 Tablespoon Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 3 Large Eggs, at room temp.
Topping
- 3-4oz Lemon Curd Homemade or Store-bought
- 1 cup Whipped Cream Homemade or Store-bought
- Zest of 1 Lemon
Instructions
Crust
- Grease a 6-inch at least 3-inches tall springform pan (affiliate link) set aside. Preheat oven to 325F. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter and press into the bottom and slightly up the upsides of the prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 2 minutes on medium to high speed. Add granulated sugar and beat for another 2 minutes. Add heavy cream, lemon juice, and lemon zest mixing until fully combined. Add in eggs and mix until just combined, do not over-mix. You should have a creamy batter with no lumps.
- Pour into prepared pan. Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place the cake pan in the roasting pan (and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let cool in the oven for 1 hour then take out of the roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
Topping
- Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
- Place lemon curd on top of the cheesecake and use an offset spatula to gently push it so the curd is an even layer. Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a lemon zester to sprinkle more lemon zest on top. Store in the fridge for up to 5 days.
Notes
*Total Time includes Chill Time
- Prep Time: 15 Minutes
- Cook Time: 75 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Charlene says
The recipe was spot-on an easy to follow .The curd with the cheesecake taste is absolutely amazing!
Elizabeth Waterson says
Thank you so much for the lovely comment, Charlene. I appreciate the feedback so much. I am so happy you loved this cheesecake as much as I do!! Take care XX Liz
Sara says
CAn you make and freeze? Thx!
Elizabeth Waterson says
Hi Sara, you can bake the cheesecake cool it completely, then wrap it in plastic wrap twice and freeze. To thaw let it sit in the fridge overnight. I would add the lemon curd and whipped cream before you are going to serve it, I do not recommend freezing the toppings. Please let me know if you have any further questions. Thanks for asking! XX Liz
Ashley says
Can you cut down 18oz to 8.9oz just one pack of philadelphia creamchesse?
Would I have to portion down all my other ingrients?
Elizabeth Waterson says
Hi Ashley, the cream cheese is the bulk of what makes the cheesecake so you cannot cut it down without also cutting down the rest of the ingredients. If you cut it down to 8.9oz then the cheesecake would be extremely thin, I would advise against it. Please let me know if I can help with anything else. XX Liz
Janet says
I have a 6” springform pan but I didn’t realize that you use a 3” high pan, so the filling did not fit in my pan. I fit about half and will make a second one once this one is cooled and out of the springform. I hope it works! I would suggest that you add a note about the height of the pan required to fit the volume of filling!
Elizabeth Waterson says
Thanks Janet, I will be sure to add that! I hope you enjoyed the cheesecake! Take care. XX Liz
Justine says
Can this be made without a springform pan? Say, in just a regular cake pan? Thanks!
Elizabeth Waterson says
Hi Justine, I would advise against it since in a regular cake pan it will be extremely hard to take the cheesecake out without it being dented in some way since its deeper. If I had to bake it in a cake pan I would try lining the pan with heavy-duty foil so it overhangs on the sides, then line it with parchment paper. The foil will act as the strength to help pull the cheesecake out of the pan (like you might do with brownies) and the parchment prevents the cheesecake from sticking and baking into the foil. I have never done this before myself so it's only a guess! Sorry, I don't have a better option for you. Please do let me know if you try this recipe or if you have any other questions. Thanks for reaching out. XX Liz
Justine says
Good suggestion! I would not have thought of using the foil. That would really help instead of just using parchment paper. Will let you know if this works. Thanks!
Lori says
I wanted to let you know when you use the multiplier for this recipe (2x, 3x) it increases the amount of everything EXCEPT the cream cheese. Looking forward to trying this recipe!
Elizabeth Waterson says
Hi Lori, thanks so much for letting me know, I just fixed it! I truly appreciate your help!! Please let me know if you ever try baking a recipe, I Would love to know what you think! XX Liz
Ben says
Putting the cake in two pans did not work. The outer one leaked, then the inner one did, too. My crust is now soggy and gross.The cake itself is good, so next time I'll just use foil. Honestly, wrapping a pan in foil is not hard (estimating how much foil I need for slices of leftover pizza, now that's a challenge!)
Elizabeth Waterson says
Hi Ben, so sorry to hear that your crust is soggy! That is the worst. I place my springform pan in a larger cake pan and then place the cake pan inside the roasting pan so theoretically if your cake pan has no cracks there shouldn't be any leaks, there should be no way water gets in unless the water bath is high and it spills over into the cake pan from the top. I agree wrapping a pan in foil is not hard, I just have had 10000% success every single time I place my springform pan inside a larger cake pan so to me I prefer not to use the foil. Again, I am truly sorry it didn't work for you. But I am so pleased to hear you enjoyed the flavor of the cheesecake!! Please feel free to reach out if you ever have any questions!! Thank you!! XX Liz
Merrill says
Really delicious cheese cake. The curd recipe is wonderful too. I used an 8" springform pan and cut the baking time by a few minutes. Thanks.
Elizabeth Waterson says
Thank you so much for coming back to leave a star rating and review Merrill, so pleased you enjoyed the recipe!! Hope you have a lovely week! XX Liz
Kevin Rey says
Fab
Elizabeth Waterson says
Thank you so much for the star rating and review Kevin! I truly appreciate it! So glad you liked the cheeseckae. Take care. XX Liz
Kayla says
Best thing I’ve ever made!! This cheesecake is unreal. Already have requests to bake some for Easter!
Darlene S., Dayton OH says
This dessert was phenomenal. When I bake for loved ones, I listen for the moments of silence. When they get quiet is when I know it's good. Thank you for sharing this recipe. I will definitely make it again!
Elizabeth Waterson says
Thank you so much Darlene for sharing this with me. Seriously it makes me so happy to share through baking with so many across the world. Truly thank you!! XX Liz
Alicia says
Recipe calls for a 6 inch pan, is this a mini cheesecake? Do you have a version for a 10" pan (it is the only size I own)
Elizabeth Waterson says
Hi Alicia, if you press the 2x button on the recipe card it will double the ingredient quantities that should be perfect for your 10" pan, I wouldn't expect the cook time to differ too much though. Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Rosemarie Grover says
Can this recipe be doubled?
Elizabeth Waterson says
Hi Rosemarie, you can totally double the recipe. Bake it in a deep 9-inch springform pan! Please let me know if you have any other questions or if you try teh recipe! XX Liz
Mel Gayle says
Looks great but I have not made it yet y
Elizabeth Waterson says
Hi Mel, I hope you try the cheesecake, we love this one! XX Liz
Naomi says
What size pan for doubling recipe? Tripling?
Elizabeth Waterson says
I would use a 9 inch spring form pan for doubling the recipe! I have never tripled it but I Would think you would need at least a 11 inch springform pan. Hope that helps! XX Liz