Bright & Creamy Lemon Curd Cheesecake

By Elizabeth Waterson // Mar 18, 2019 (Updated Oct 9, 2025) // 30 Comments

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This Lemon Curd Cheesecake layers a crunchy graham cracker crust beneath a smooth, tangy cheesecake filling and finishes with a glossy layer of lemon curd and whipped cream. The contrast of creamy, tart curd and soft cheesecake with a bit of crust gives a satisfying texture in every bite. Chill it overnight for clean slices and full flavor.

overhead shot of lemon curd cheesecake on a white glass cake stand

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 aunty and uncle a few years go.

For me, a dessert, or any food for that matter, is all about contrasting textures, this 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.

Check out my Lemon Blueberry Cheesecake Recipe next!

lemon curd cheesecake cut open on a white glass cake stand

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.

Build the Crust, Mix the Filling, Layer the Curd

graham cracker crumbs and granulated sugar in a glass bowl for a lemon curd cheesecake recipe — Crush graham crackers to a fine crumb, then stir in sugar.

melted butter in graham cracker crust in a glass bowl — Crush graham crackers to a fine crumb, then stir in sugar.

graham cracker crumbs all mixed together — Mix crust ingredients until all crumbs are moistened, it will be like wet sand.

graham cracker crust in a springform pan for a lemon curd cheesecake recipe — Mix crust ingredients until all crumbs are moistened, it will be like wet sand.

Make sure your cream cheese is softened to room temperature, if the cream cheese is not soft enough you will end up with a lumpy cheesecake. When in doubt wait longer for softer cream cheese.

Check out all my cheesecake baking tips here.

cream cheese in a metal mixing bowl with a spatula for a lemon curd cheesecake recipe — Beat the cream cheese for 2 minutes until soft and combined. Then stir in the sugar.

lemon zest and lemon juice and heavy cream added to cream cheese in a metal bowl for a lemon curd cheesecake recipe — Beat the cream cheese for 2 minutes until soft and combined. Then stir in the sugar.

three large eggs added to cheesecake batter for a lemon curd cheesecake recipe — Mix in the eggs, do not over mix, just mix until combined.

lemon cheesecake in a pan inside a large pan on baking tray — Mix in the eggs, do not over mix, just mix until combined.

overhead view of lemon curd recipe in a small bowl — Use store bought or homemade lemon curd.

hand holding angled spatula to spread lemon curd on top of cheesecake — Use store bought or homemade lemon curd.

How do I make a water bath for cooking my cheesecake?

Make a water bath to bake the cheesecake- it will help ensure even cooking and help preven cracks.
- Place the Springform Pan in a large Round Cake tin
- Place the Cake Tin in a Roasting Pan and fill the roasting pan (affiliate link) with hot water, stopping halfway up the side of the cake tin
Let the cheesecake rest in the oven when baked
- When about the inner 2-inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour, I usually prop the oven door open with a wooden spoon for the last 20-30 minutes
Cooling the cheesecake
- Take cake pan out of the roasting pan and let the cheesecake cool further on a wire rack for one hour
- After the cheesecake has cooled wrap it in plastic wrap and let the cheesecake chill overnight or a minimum of 6 hours.

If you love lemon check out my easy lemon olive oil cake or lemon ricotta cake!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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