lemon curd cheescake

Most houses where I grew up in Sydney had a lemon tree in the backyard. We used lemon in so many things both sweet and savory. So it’s no surprise that I love lemon in many of the recipes I cook. I especially love lemon curd. In desserts, or spread on buttered toast for breakfast, it conjures up lovely childhood memories. For those of you who’ve never had lemon curd I insist you try it. At least try this recipe with buttery lemon curd swirled through creamy cheesecake. I know a lovely, lemony dessert recipe seems quite spring-like but looking out at the 4 feet of snow we have in our yard, I need a little springtime in my life right now.


lemon curd cheesecake

lemon curd cheesecake

This recipe has become one of my go-to desserts because I can make it a day ahead and quite frankly it’s really good.  Please make sure you use fresh lemon juice though, do not even consider that stuff in the bottle, this will not make good lemon curd, for this you need the real deal.

lemon curd cheesecake


  • 3 oz (90g) butter
  • 1/2 cup sugar
  • 1/2 cup fresh lemon juice
  • 2 eggs


  • 8 oz (250g) plain vanilla cookies
  • 3/4 cup ground almonds (almond meal)
  • 1/2 cup melted butter


  • 3 x (8 oz/250g) packages cream cheese, softened
  • 3/4 cup sour cream
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  1.  To make the lemon curd, place butter, sugar and juice in a small saucepan over low heat. Stir until butter is melted and sugar is dissolved; remove from heat. Whisk in eggs. Stir constantly over low heat for 8 to 10 minutes or until thickened. Strain if necessary. Cover and chill.
  2.  To make the base, preheat oven to 325°F (160°C). Grease and line a 9 x 13-inch (23 x 33cm) baking pan with parchment paper. In a food processor, process cookies, ground almonds and butter until fine crumbs. Press mixture over base of pan (a flat bottom glass works good for this); chill until ready to use.
  3.  To make the filling, in a food processor, process all ingredients for filling until smooth. Spread over crumb base. Dollop lemon curd over filling and lightly swirl through filling using a flat-bladed knife. Bake for 35 minutes or until set. Cover and chill 8 hours or overnight. Cuts into 24 pieces.
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