Lemon Curd Cheesecake

What’s more, this recipe is wonderfully simple. It’s a no-bake wonder, meaning you can create this citrusy masterpiece without any fuss in the oven. Whether you’re a seasoned baker or a newbie in the kitchen, this Lemon Curd Cheesecake is bound to impress with its balance of flavors and effortless preparation. Get ready to dazzle your taste buds with a dessert that’s as pleasing to the palate as it is easy to make!

Lemon Curd Cheesecake Step-by-Step Preparation Guide

1. Graham Cracker Crust:

• Start by mixing crushed graham crackers with melted butter. This forms the crust’s foundation. Press this mixture firmly into the bottom of your springform pan to create a firm, even layer. Chill it in the fridge while you prepare the filling.

2. Creamy Cheesecake Filling:

• Blend cream cheese until smooth. Add sugar and a dash of vanilla extract for sweetness and flavor. For the lemony essence, mix in lemon zest and lemon juice. The key here is to achieve a silky-smooth texture.

3. Folding in Lemon Curd:

• Gently fold in homemade or store-bought lemon curd into the cream cheese mixture. This infuses the cheesecake with a vibrant lemon flavor and adds a lovely tartness.

4. Assembling:

• Pour the lemony cheesecake filling over the chilled crust. Smooth the top with a spatula. For a perfect finish, drop spoonfuls of lemon curd on top and gently swirl with a toothpick or knife to create a marbled effect.

5. Chilling:

• Refrigerate the cheesecake for at least 4-6 hours, or ideally overnight. This step is crucial for the cheesecake to set properly and develop its flavors.

6. Serving:

• Once set, release the cheesecake from the springform pan. Slice and serve chilled. Garnish with lemon slices or zest for an extra touch of elegance.

By following these straightforward steps, you’ll create a Lemon Curd Cheesecake that’s not only a feast for the eyes but also a delight for the palate. Its perfect blend of tangy lemon and sweet, creamy cheesecake is sure to win over anyone who takes a bite!

INGREDIENTS

Lemon Curd (about 1 cup)

• ⅔ cup granulated sugar
• 1 large egg
• 2 large egg yolks
• ⅓ cup freshly squeezed lemon juice
• Zest of 1 lemon
• ⅛ teaspoon sea salt
• ⅓ cup unsalted butter, cold and cubed

Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted and cooled to room temperature
• ⅛ teaspoon sea salt

Filling

• ¾ cup cold heavy whipping cream
• ½ cup granulated sugar
• Zest of 1 lemon
• 24 oz softened cream cheese
• ½ cup prepared lemon curd
• 1 tablespoon freshly squeezed lemon juice

INSTRUCTIONS

Lemon Curd (about 1 cup)

1. In a non-metal saucepan, whisk together sugar, egg, and egg yolks. Add lemon juice, zest, and salt.
2. Cook on medium-low heat until simmering and thickened, stirring frequently.
3. Pour into a non-metal container. Add cubed butter, stir until melted and smooth.
4. Cover with plastic wrap or parchment paper directly on the surface. Refrigerate until chilled.

Crust

1. Grease a 9″ springform pan and line with parchment paper.
2. Mix graham cracker crumbs, sugar, salt, and melted butter.
3. Press into the pan, forming a crust. Set aside.

Filling

1. Whip cold cream to stiff peaks. Refrigerate.
2. Blend lemon zest and sugar until fragrant.
3. Add cream cheese, blend until creamy.
4. Incorporate lemon curd and lemon juice.
5. Fold in whipped cream gently.
6. Transfer into crust, smooth the top. Chill for at least 8 hours or overnight.

To Serve

1. Spread remaining lemon curd on top.
2. Garnish with lemon slices, slice, and serve.

NOTES

Make ahead & storage:

• Cheesecake: Store in fridge (4 days) or freezer (3 months).
• Lemon curd: Refrigerate (1 week) or freeze (3 months).

Tips for success:

• Whip cream to stiff peaks in a cold bowl.
• Use full-fat, brick-style cream cheese (e.g., Philadelphia).
• Chill cheesecake for at least 8 hours.
• Freeze briefly for clean slices, wiping knife after each cut

Tips for Perfect Lemon Curd Cheesecake

1. Quality Ingredients Matter:

• Choose high-quality cream cheese for a smoother, richer texture. Full-fat, brick-style varieties like Philadelphia are ideal. Freshly squeezed lemon juice and fresh zest make a noticeable difference in flavor compared to bottled juice.

2. Precision in Lemon Curd:

• When making the lemon curd, maintain a gentle simmer and constant stirring to avoid curdling. A non-metal pan is crucial to prevent a metallic taste. The curd should be thick enough to coat the back of a spoon.

3. Crust Consistency:

• For the crust, ensure the graham cracker crumbs are finely crushed for a uniform texture. The butter should be evenly mixed to avoid a crumbly base.

4. Cold Ingredients for Whipping Cream:

• Whip the heavy cream in a cold bowl until stiff peaks form. This helps in keeping the cheesecake mixture light and airy.

5. Smooth Cheesecake Filling:

• Blend the cream cheese until it’s completely smooth before adding other ingredients. Any lumps can affect the final texture of your cheesecake.

6. Gentle Folding:

• When combining the whipped cream with the cream cheese mixture, fold gently to keep the air in the whipped cream. This contributes to the lightness of the cheesecake.

7. Patience is Key:

• Allow the cheesecake to chill for at least 8 hours, preferably overnight. This patience rewards you with a firmer texture and enhanced flavors.

8. Clean Slices:

• For neat slices, dip your knife in hot water and wipe it clean after each cut. If possible, freeze the cheesecake briefly before slicing.

9. Final Touches:

• Add the lemon curd topping just before serving to maintain its bright, fresh flavor. Garnish with lemon zest or slices for an extra zing and visual appeal.

Mistakes to Avoid

1. Overmixing the Batter:

• Mixing the cheesecake batter too much can incorporate excess air, leading to cracks during chilling. Mix just until ingredients are combined.

2. Skipping the Crust’s Pre-Chill:

• Don’t rush the crust preparation. Chilling it before adding the filling helps it set properly and prevents crumbling when serving.

3. Not Using Room Temperature Ingredients:

• Ensure ingredients like cream cheese are at room temperature. Cold ingredients can result in a lumpy batter.

4. Overcooking the Lemon Curd:

• Lemon curd can easily overcook and become egg-like. Cook it until just thickened, and it coats the back of a spoon.

5. Forgetting to Scrape the Bowl:

• Regularly scrape down the sides of the mixing bowl to ensure all ingredients are evenly incorporated, preventing lumps.

6. Rushing the Chilling Process:

• The cheesecake needs ample time to set, ideally overnight. Rushing this process can result in a runny or unformed cheesecake.

7. Ignoring the Whip Cream Texture:

• Whip the cream to stiff peaks but not beyond. Over-whipped cream turns grainy and can spoil the texture of the filling.

8. Cutting the Cheesecake When It’s Too Soft:

• Wait until the cheesecake is thoroughly chilled before slicing. If it’s too soft, it won’t hold its shape.

9. Excessive Lemon Curd Topping:

• While tempting, too much lemon curd on top can overpower the delicate balance of flavors. Use a moderate amount for the perfect tang.

By steering clear of these common pitfalls, you can ensure your Lemon Curd Cheesecake turns out beautifully creamy, with just the right balance of sweetness and tartness.

Why You Will Love This Recipe

1. Ultra Creamy Texture:

• Indulge in the luxurious, mousse-like creaminess of this cheesecake. Its velvety smoothness melts in your mouth, offering an indulgent experience that’s hard to resist.

2. Double the Lemon Curd Delight:

• This recipe cleverly incorporates lemon curd both in the filling and the topping, doubling the joy for lemon lovers. The result? A rich, creamy, and perfectly tart lemon flavor that’s evenly distributed in every bite.

3. Effortlessly Easy:

• Say goodbye to the complexities of baking! This is a no-bake, gelatin-free cheesecake, making it incredibly straightforward to prepare. It’s especially ideal during summer, when the idea of turning on the oven is less than appealing. Cool, refreshing, and simple to make, this Lemon Curd Cheesecake is perfect for both beginners and experienced bakers.

In summary, this Lemon Curd Cheesecake is a dream dessert for anyone who loves the combination of easy preparation and sophisticated flavor. It’s the perfect sweet treat to enjoy on a warm summer day or to impress guests at any gathering.

Nutritional Profile of Lemon Curd Cheesecake

Caloric Content:

• A typical serving of Lemon Curd Cheesecake contains a significant amount of calories due to ingredients like cream cheese, sugar, and heavy cream.

Fat and Cholesterol:

• This dessert is high in fat, particularly saturated fat, owing to the cream cheese, butter, and heavy whipping cream. It also contains cholesterol from these dairy ingredients.

Sugars and Carbohydrates:

• The cheesecake has a considerable amount of sugars and carbohydrates, primarily from the crust’s graham crackers and the added granulated sugar.

Proteins:

• There is a moderate amount of protein in this dessert, contributed by the cream cheese and eggs.

Vitamins and Minerals:

• The lemon juice and zest provide some vitamin C and other micronutrients, although they are present in smaller quantities compared to other ingredients.

Health Benefits

1. Energy Boost:

• Due to its high calorie and sugar content, this cheesecake can provide a quick energy boost.

2. Protein Content:

• The cream cheese and eggs offer a moderate amount of protein, essential for muscle repair and growth.

3. Vitamin C:

• Lemons are a good source of vitamin C, which is vital for immune function and skin health, although the amount in this dessert is relatively small.

Storage and Reheating Tips

Refrigeration:

• Store the cheesecake in the refrigerator in an airtight container. It typically stays fresh for up to 4 days.

Freezing:

• For longer storage, freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in foil to preserve its taste and texture.

Thawing:

• Thaw frozen cheesecake in the refrigerator overnight. Avoid microwaving as it can affect the texture.

Serving:

• Serve the cheesecake chilled. If it has been frozen, let it sit at room temperature for a few minutes before serving for the best texture.

It’s important to note that while Lemon Curd Cheesecake is a delightful treat, it should be enjoyed in moderation due to its high calorie, sugar, and fat content.

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