Welcome to the World of Lemon Curd Cheesecake Recipes
Hey there, fellow dessert enthusiasts! Are you in search of a heavenly sweet treat that perfectly balances the tanginess of lemon with the creaminess of cheesecake? Look no further! In this article, we bring you a collection of 7 mouthwatering lemon curd cheesecake recipes that will leave your taste buds dancing with delight. Whether you’re a seasoned baker or a novice in the kitchen, these recipes are sure to impress. So, grab your apron and get ready to embark on a tantalizing culinary journey!
Introduction
When it comes to blissful desserts, lemon curd cheesecake stands in a league of its own. The zesty lemon flavor combined with the velvety texture of cheesecake creates a delightful symphony of taste and texture. With its luscious lemon curd topping and buttery graham cracker crust, this dessert is a true crowd-pleaser. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, a lemon curd cheesecake will never fail to impress. Let’s delve into 7 different recipes that will satisfy your cravings and make you the star of any gathering.
1. Classic Lemon Curd Cheesecake Recipe 🍋
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ½ cups graham cracker crumbs | – 32 oz cream cheese, softened | – 1 cup lemon juice |
| – ½ cup melted butter | – 1 cup granulated sugar | – 1 cup granulated sugar |
| – ¼ cup granulated sugar | – 4 large eggs | – 1 tablespoon lemon zest |
| – 2 teaspoons vanilla extract | – 4 tablespoons cornstarch | |
| – 1 cup sour cream | – ¼ teaspoon salt |
Combine the graham cracker crumbs, melted butter, and sugar for the crust in a bowl. Press the mixture firmly into the bottom of a greased springform pan. Bake it for 10 minutes at 350°F (175°C) and let it cool. In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add in the eggs, one at a time, beating well after each addition. Fold in the sour cream and pour the filling over the crust. Bake the cheesecake at 325°F (160°C) for 50-55 minutes or until the center is set. Meanwhile, prepare the lemon curd topping by whisking together lemon juice, sugar, lemon zest, cornstarch, and salt in a saucepan. Cook the mixture over medium heat until it thickens. Let it cool, then spread it over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours before serving. Enjoy every tangy and creamy bite!
2. No-Bake Lemon Curd Cheesecake Recipe 🍋
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ½ cups crushed digestive biscuits | – 16 oz cream cheese, softened | – 1 cup lemon curd |
| – 6 tablespoons melted butter | – ½ cup granulated sugar | |
| – ¼ cup granulated sugar | – 1 teaspoon vanilla extract |
Create the crust by mixing crushed digestive biscuits, melted butter, and sugar in a bowl. Press the mixture into the bottom of a greased springform pan and refrigerate it for about 30 minutes. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Spread half of the cream cheese mixture over the crust. Spoon dollops of lemon curd onto the cream cheese layer and gently swirl them using a knife. Add the remaining cream cheese mixture and smooth the top. Refrigerate the cheesecake for at least 4 hours or until set. Before serving, spread an additional layer of lemon curd on top as a delicious finishing touch. This no-bake lemon curd cheesecake is a refreshing delight for those hot summer days!
3. Vegan Lemon Curd Cheesecake Recipe 🌱
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ½ cups vegan graham cracker crumbs | – 16 oz vegan cream cheese | – 1 cup lemon juice |
| – 6 tablespoons melted coconut oil | – ¾ cup coconut sugar | – 1 tablespoon lemon zest |
| – ¼ cup coconut sugar | – 1 teaspoon vanilla extract | – 3 tablespoons cornstarch |
| – ½ cup full-fat coconut cream | – ¼ teaspoon salt |
Mix the vegan graham cracker crumbs, melted coconut oil, and coconut sugar for the crust in a bowl. Press the mixture into the bottom of a greased springform pan and refrigerate it while preparing the filling. For the filling, blend the vegan cream cheese, coconut sugar, vanilla extract, coconut cream, cornstarch, and salt in a blender until smooth and creamy. Pour the filling onto the crust and spread it evenly. Bake the cheesecake at 350°F (175°C) for 45-50 minutes or until the edges are slightly golden. Remove it from the oven and let it cool to room temperature, then refrigerate for at least 4 hours. Finally, prepare the lemon curd topping by whisking together lemon juice, lemon zest, coconut sugar, cornstarch, and salt in a saucepan. Cook the mixture over medium heat until it thickens. Allow it to cool before pouring it over the chilled cheesecake. This vegan lemon curd cheesecake is a delectable plant-powered delight!
4. Gluten-Free Lemon Curd Cheesecake Recipe 🌾
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ¼ cups gluten-free graham cracker crumbs | – 16 oz cream cheese, softened | – 1 cup lemon curd |
| – ¼ cup melted coconut oil | – ½ cup granulated sugar | |
| – 3 tablespoons granulated sugar | – 1 teaspoon vanilla extract |
Combine the gluten-free graham cracker crumbs, melted coconut oil, and sugar for the crust in a bowl. Press the mixture into the bottom of a greased springform pan and refrigerate it while preparing the filling. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Spread the cream cheese mixture over the crust and bake the cheesecake at 325°F (160°C) for about 50 minutes or until set. Once baked, remove it from the oven and let it cool to room temperature. Chill the cheesecake in the refrigerator for at least 4 hours. Before serving, generously spread the lemon curd on top of the chilled cheesecake. This gluten-free lemon curd cheesecake is a delicious delight that everyone can enjoy!
5. Mini Lemon Curd Cheesecakes Recipe 🍰
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ½ cups graham cracker crumbs | – 16 oz cream cheese, softened | – 1 cup lemon curd |
| – ½ cup melted butter | – ½ cup granulated sugar | |
| – ¼ cup granulated sugar | – 1 teaspoon vanilla extract |
Mix the graham cracker crumbs, melted butter, and sugar for the crust in a bowl. Line a muffin tin with paper liners and press a spoonful of the crust mixture into each liner. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until creamy. Spoon the cream cheese mixture over the crust in each liner. Bake the mini cheesecakes at 325°F (160°C) for about 20 minutes or until the edges are set. Cool the cheesecakes to room temperature, then refrigerate them for at least 2 hours. Before serving, generously spoon lemon curd on top of each mini cheesecake. These adorable mini lemon curd cheesecakes are perfect for individual servings and delightful for any occasion!
6. Chocolate Lemon Curd Cheesecake Recipe 🍫
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Curd Topping: |
|---|---|---|
| – 1 ½ cups chocolate cookie crumbs | – 24 oz cream cheese, softened | – 1 cup lemon curd |
| – ¼ cup melted butter | – 1 cup granulated sugar |
In a bowl, combine the chocolate cookie crumbs and melted butter for the crust. Press the mixture into the bottom of a greased springform pan and refrigerate it while preparing the filling. Beat the cream cheese and sugar until smooth and creamy. Pour the cream cheese mixture onto the crust and bake the cheesecake at 325°F (160°C) for about 55-60 minutes or until the center is set. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, spread the lemon curd on top of the cheesecake. Refrigerate the cheesecake for at least 4 hours before serving. The combination of chocolate and lemon in this cheesecake is an irresistible treat for chocolate lovers!
7. Lemon Blueberry Curd Cheesecake Recipe 🍋🫐
Ingredients:
| For the Crust: | For the Filling: | For the Lemon Blueberry Curd Topping: |
|---|---|---|
| – 1 ½ cups graham cracker crumbs | – 24 oz cream cheese, softened | – 1 cup lemon curd |
| – ½ cup melted butter | – 1 cup granulated sugar | – 1 cup fresh blueberries |
| – ¼ cup granulated sugar | – 1 teaspoon vanilla extract |
Combine the graham cracker crumbs, melted butter, and sugar for the crust in a bowl. Press the mixture into the bottom of a greased springform pan and refrigerate it while preparing the filling. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Spread the cream cheese mixture over the crust and bake the cheesecake at 325°F (160°C) for about 55-60 minutes or until the center is set. Remove the cheesecake from the oven and let it cool to room temperature. While the cheesecake is cooling, prepare the lemon blueberry curd topping by gently folding fresh blueberries into the lemon curd. Once the cheesecake has cooled, spread the lemon blueberry curd on top. Refrigerate the cheesecake for at least 4 hours before serving. The burst of citrusy lemon combined with juicy blueberries takes this cheesecake to a whole new level of deliciousness!
FAQs (Frequently Asked Questions)
1. Can I use store-bought lemon curd instead of making it from scratch?
Yes, you can use store-bought lemon curd as a convenient alternative. However, making your own lemon curd allows you to customize the flavor and ensure it pairs perfectly with your cheesecake.
2. Can I substitute the graham cracker crumbs with a different type of crust?
Absolutely! Feel free to experiment with different crust options such as crushed cookies, shortbread, or even a nut-based crust to suit your preferences.
3. Can I freeze the cheesecake for future consumption?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator