Lemon cheesecake

Jul 17, 2013 at 9:00 a.m. ET

There’s nothing better than sinking your teeth into a bite of rich, creamy cheesecake — except when it's topped with tangy lemon curd!

Daily Flavor

Luscious lemon dessert

There's nothing better than sinking your teeth into a bite of rich, creamy cheesecake — except when it's topped with tangy lemon curd!

Lemon cheesecake

Kick your cheesecake up a notch by spiking it with lemon in both the filling and the topping. This is one showstopping dessert.

Lemon cheesecake recipe

Serves 8-10


For the crust

  • 1-1/2 cups vanilla wafers
  • 1/2 cup toasted, chopped almonds
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 teaspoon coarse salt

For the filling

  • 2 pounds cream cheese, room temperature
  • 1-1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, separated
  • 1/2 cup sour cream
  • Zest and juice of 1 lemon

For the lemon curd

  • 1 cup lemon juice
  • 2 cups sugar
  • 8 large egg yolks
  • 2 whole eggs
  • 1 cup (2 sticks) unsalted butter, cut into pieces


For the crust

  1. Preheat oven to 300 degrees F. Wrap the outside of a springform pan in foil so it's watertight. Set a full kettle of water to boil.
  2. In a food processor, pulse vanilla wafers and almonds until the mixture is a fine crumb, then add melted butter, sugar and salt. Pulse to combine.
  3. Press crumb mixture into the bottom of the springform pan.

For the filling

  1. In the bowl of an electric mixer, beat cream cheese and sugar on medium-high until fluffy and smooth. Beat in vanilla. Beat in sour cream, egg yolks, lemon zest and juice.
  2. Transfer the batter to another bowl and wash out the mixer. With the whisk attachment, whip the egg whites in the mixer bowl on high until stiff peaks form.
  3. Gently fold the egg whites into the cream cheese mixture. Pour filling into the crust.
  4. Place the springform pan in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of springform.
  5. Bake until just set in center, about 1 hour 15 minutes. The middle will be slightly jiggly but the top will be set.
  6. Turn off the oven and leave the cheesecake in the oven with the door closed to cool for about 1 hour, then remove and let cool to room temperature. Cover the cheesecake and transfer to the refrigerator to chill overnight.

For the lemon curd

  1. Prepare an ice bath by placing ice cubes and water in a large bowl and then place a slightly smaller bowl in the ice water.
  2. In a medium saucepan over medium heat combine lemon juice, sugar, egg yolks, whole eggs and butter. Whisk continuously until it begins to boil, about 7 minutes.
  3. Once it boils, pour through a fine-mesh strainer into the smaller bowl of the ice bath. Stir it periodically until cooled to room temperature, then cover with plastic wrap and place in the fridge to chill for at least an hour before serving (or overnight).

To serve

  1. Remove cheesecake from springform pan and transfer to a platter.
  2. Spread about half the lemon curd over the top of the cheesecake. Slice and serve cheesecake with extra lemon curd on the side, if desired.

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