Lemon Curd Cheesecake

“This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavour.” —Becky West, Statesboro, Georgia

Lemon Curd Cheesecake recipeTaste of Home
Servings Prep Time Cook Time
12servings 40minutes 70minutes
Servings Prep Time
12servings 40minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 325°. 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 centre 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 5 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 170°. 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 zest strips.
Recipe Notes

Nutrition Facts

1 slice: 563 calories, 35g fat (19g saturated fat), 157mg cholesterol, 321mg sodium, 59g carbohydrate (51g sugars, 1g fibre), 7g protein.