A lemon curd cheesecake recipe that’ll delight lemon and cheesecake lovers alike: creamy vanilla bean cheesecake is mixed with fresh lemon curd for a sharp, sweet & very lemony taste. A layer of lemon curd on top of this lemon curd cheesecake ensures you won’t miss it.
A lemon curd cheesecake recipe that’ll delight lemon and cheesecake lovers alike: creamy vanilla bean cheesecake is mixed with fresh lemon curd for a sharp, sweet & very lemony taste. A layer of lemon curd on top of this lemon curd cheesecake really drives home the bright citrus flavor.
This lemon curd has inspired a lot of recipes this year: Lemon Meringue Bars, Lemon Curd Stuffed Cookies, an encore of Lemon Meringue Strawberry Shortcakes and now this wonderful cheesecake. I didn’t just want some curd on top, I wanted this cheesecake to explode with both creamy vanilla cheesecake and sharp, lush curd at once, so I mixed them together. The result is unreal.
Ever wondered how to make a cheesecake more lemony? The answer, I discovered, is to drop a full cup of fresh lemon curd right into the filling. And then add some more on top. It’s the lemoniest cheesecake, unmatched by any other.
Lemon Curd: You’ll find my recipe for lemon curd on this page . It’s a bright, sharp, very, very lemony curd and comes through wonderfully here. You could only make half if you wanted only enough for this cheesecake.
Cream Cheese: Two bricks of firm cream cheese (not the softened one in tubs). It’s super important that the cream cheese is at room temperature and softened before making the filling so that
Digestive biscuits: These are a crumbly, semi-sweet cookies that are on the dry side and they make a wonderful base for tarts and cheesecakes. I find them in the ‘international’ section of the grocery store (or at world market). Alternatively use graham crackers or vanilla wafers. An oreo crust would work well too (but omit the cream!).
Eggs: Large eggs, bring them to room temperature first. You can do this quickly by placing them in a bowl of warm water before cracking.
Vanilla Bean: You’ll see speckles in my filling, they are the seeds of a freshly scraped vanilla bean. It brings such wonderful flavor and sweetness. You can use vanilla bean paste or pure vanilla extract instead (2 teaspoons).
Because I bake directly in a water bath, and can’t be fussed with wrapping a springform pan (I have a lot of distrust issues from previous experiences), I use a tall metal cake pan: 8 or 9” round and 3” tall (the height more important if you are using the 8”), grease it slightly then place a sheet of parchment paper inside.
You’ll crease it as you get it to fit into the pan, use metal clips to hold it in place. The edges will be craggy and imperfect but the whole cake that much more charming because of it.
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