Lemon Cheesecake Curd Crust (Printable Version)
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Filling
03 -
24 oz full-fat cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 tbsp lemon zest
06 -
1 tsp vanilla extract
07 -
1/4 cup freshly squeezed lemon juice
08 -
3 large eggs, room temperature
09 -
1/2 cup heavy cream
→ Topping
10 -
3/4 cup lemon curd, homemade or store-bought
11 -
Lemon slices, for garnish (optional)
# Step-by-Step Directions:
01 -
Mix graham cracker crumbs with melted butter and press into a 9-inch springform pan to form an even layer.
02 -
Preheat the oven to 325°F (160°C).
03 -
Beat cream cheese, sugar, and lemon zest until smooth. Add vanilla and lemon juice, then mix in eggs one at a time. Slowly incorporate heavy cream.
04 -
Pour filling into crust. Place pan in a larger pan and fill outer pan halfway with hot water. Bake for 75 minutes until edges are set and center is slightly jiggly.
05 -
Let cheesecake cool at room temperature for 1 hour.
06 -
Spread lemon curd evenly on top. Refrigerate at least 5 hours or overnight.
07 -
Garnish with lemon slices if desired. Slice and serve chilled.
# Helpful Notes:
01 -
Ensure all dairy ingredients are at room temperature for a smoother batter and better texture.
02 -
Avoid overmixing to prevent air bubbles that may cause cracks during baking.
03 -
For extra citrus flavor, consider adding a touch of lemon extract or using lemon zest in the crust.
04 -
A cracked top is not a problem—lemon curd topping conceals imperfections beautifully.
05 -
Allow ample chilling time to ensure proper set and flavor development.