Lemon Curd Cheesecake Recipe

Name: Lemon Curd Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups crushed vanilla wafers (about 55 wafers); 1/4 cup butter, melted; 3 packages (8 ounces each) cream cheese, softened; 1 cup sour cream; 2 cups sugar; 2 teaspoons grated lemon zest; 2 tablespoons lemon juice; 3 large eggs, lightly beaten; 1/2 cup sugar; 1-1/2 teaspoons grated lemon zest; 6 tablespoons lemon juice; 1 large egg; 1 large egg yolk; 2 tablespoons butter, cubed; Lemon peel strips, optional

Servings: persons

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3 large eggs, lightly beaten
1/2 cup sugar
1-1/2 teaspoons grated lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
2 tablespoons butter, cubed
Lemon peel strips, optional

1
Preheat oven to 325u00b0. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan.
2
In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
3
In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4
Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
5
Meanwhile, in a small heavy saucepan, whisk together first five curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170u00b0. Do not allow to boil. Remove immediately to a small bowl; cool completely.
6
Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon peel.

1532

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-3/4 cups crushed vanilla wafers (about 55 wafers), 1/4 cup butter, melted, 3 packages (8 ounces each) cream cheese, softened, 1 cup sour cream, and more.

Yes, Lemon Curd Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Cheesecake

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