Name: Lemon Cheesecake with Tangy Lemon Curd Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 9 h 30 min
Cuisine: American
Ingredients: 5 ounces animal crackers; 3 tablespoons sugar; 4 tablespoons unsalted butter, melted and kept warm; 1 1/4 cups (8 3/4 oz.) sugar; 1 tablespoon grated lemon zest; 1/4 cup lemon juice (from 1-2 lemons); 1 1/2 pounds (3-8 oz. packages) cream cheese, cut into 1 inch chunks, at room temperature; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 cup heavy cream; 1/3 cup lemon juice (from about 2 lemons); 2 large eggs plus 1 large egg yolk; 1/2 cup (3 1/2 oz.) sugar; 2 tablespoons cold butter, cut into 1/2-inch cubes; 1 tablespoon heavy cream; 1/4 teaspoon vanilla extract; Pinch of salt

Jump to Recipe· 4.1 from 13 reviews

If you are a fan of bright, zesty desserts that still deliver that creamy richness everyone craves, you are going to adore this Lemon Cheesecake with Tangy Lemon Curd Recipe. This stunning dessert perfectly balances the luscious smoothness of classic cheesecake with the vibrant punch of fresh lemon curd, creating a flavor experience that is both refreshing and indulgent. Whether it’s a special occasion or a weekend treat, this cake brings sunshine to the table and invites smiles with every bite.

Ingredients You’ll Need

The image shows two stages of making a dessert. On the left, there is a clear glass bowl filled with smooth, creamy, pale yellow batter being stirred with a wooden spatula. On the right, the same creamy pale yellow mixture is being poured from a white container into a round baking pan lined with a golden brown crumb crust. The pan sits on a white marbled surface, with the creamy batter flowing thickly over the crust. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward ingredients you likely already know and love. Each component plays a vital role in building layers of flavor and texture — from the buttery, crumbly crust to the luxuriously creamy filling and that irresistibly tangy lemon curd topping.

Animal crackers (5 ounces): These create a slightly sweet, crunchy base perfect for the crust.
Sugar (3 tablespoons plus 1 1/4 cups and 1/2 cup): Sweetens both crust and filling while balancing lemon’s tartness.
Unsalted butter (4 tablespoons melted + 2 tablespoons cold): Adds richness to the crust and smoothness to the lemon curd.
Grated lemon zest and lemon juice: Brightens every layer with fresh citrus intensity.
Cream cheese (1 1/2 pounds): The star of the filling for its creamy, tangy goodness.
Large eggs (7 total, including 1 yolk): Provide structure and silkiness to both cheesecake and curd.
Vanilla extract (2 1/4 teaspoons): Enhances flavors with a warm, sweet note.
Salt (1/4 teaspoon plus a pinch): Balances sweetness and heightens all flavors.
Heavy cream (1/2 cup + 1 tablespoon): Brings luxurious creaminess to the filling and curd.

How to Make Lemon Cheesecake with Tangy Lemon Curd Recipe

Step 1: Preheat and Prepare Your Oven

Start by placing the oven rack in the lower half and preheating your oven to 325°F. Setting the right temperature and rack position ensures your cheesecake bakes evenly with the perfect crust texture.

Step 2: Create the Crust

Using a food processor, pulse the animal crackers until they’re fine crumbs. Add sugar, pulse again, then stream in the melted butter while pulsing until the mixture just begins to come together. This forms the buttery base that will give your cheesecake a wonderful crunch and subtle sweetness.

Step 3: Bake the Crust

Press the crumb mixture evenly into the bottom of a 9-inch springform pan and bake for about 13-15 minutes until golden. Let it cool, then wrap the pan with foil and place it in a roasting pan for a water bath during baking. This extra step protects your crust and helps the cheesecake bake gently.

Step 4: Prepare the Filling

Begin by combining lemon zest with a portion of sugar in the food processor until fragrant and yellow. This zest-infused sugar really amplifies the lemon flavor. Beat the cream cheese briefly, then slowly incorporate this lemon sugar and the rest of the sugar until creamy. Add eggs two at a time for a velvety texture, then mix in fresh lemon juice, vanilla, salt, and heavy cream.

Step 5: Bake the Cheesecake

Pour the filling onto the baked crust, then place the pan in the prepared roasting pan. Pour hot water carefully to reach halfway up the pan’s sides for a moist baking environment. Bake for 55-60 minutes until the center is slightly jiggly with puffed edges. After turning off the oven, leave the cake inside with the door propped open for an hour, allowing it to cool gently.

Step 6: Cool the Cheesecake

Remove the cheesecake from the water bath and foil, then transfer to a wire rack. Run a knife around the edges and let it sit at room temperature for 2 hours to set perfectly and avoid cracking.

Step 7: Make the Tangy Lemon Curd

While the cheesecake bakes, warm lemon juice just below boiling. Whisk eggs and sugar, then gradually pour in the hot juice while stirring. Cook this mixture until thickened to 170°F, then incorporate cold butter, heavy cream, vanilla, and salt for a silky, tangy finish. Strain if needed for extra smoothness, then refrigerate until ready.

Step 8: Assemble and Chill

Once cooled, spread the lemon curd evenly over the cheesecake surface. Cover tightly and refrigerate for at least 5 hours—24 hours is ideal to let flavors meld into a harmonious masterpiece ready to impress.

How to Serve Lemon Cheesecake with Tangy Lemon Curd Recipe

A slice of lemon cheesecake is displayed on a white plate placed on a white marbled surface. The cheesecake has three visible layers: a crumbly light brown base at the bottom, a thick white creamy middle layer with a slightly textured surface, and a smooth, glossy pale yellow lemon topping with gentle swirls. Around the plate, there are several lemon wedges, some cut in halves and others in quarters, showing their juicy yellow interiors. A silver fork rests on the plate near the cheesecake slice. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

Consider decorating with thin lemon slices, fresh berries like blueberries or raspberries, and a sprinkle of finely grated lemon zest for a pop of color and extra zing. A few mint leaves add a refreshing contrast and elevate the visual appeal.

Side Dishes

This cheesecake shines on its own, but pairing it with light accompaniments such as a crisp fruit salad or a dollop of lightly whipped cream complements the tangy-sweet profile without overpowering it.

Creative Ways to Present

For gatherings, serve individual portions in clear glasses with alternating layers of crumbled crust and curd for a stunning parfait effect. Or jazz up each slice with a drizzle of honey or a dusting of powdered sugar to add a touch of elegance and sweetness.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly with plastic wrap or store in an airtight container to keep out moisture and fridge odors. Properly stored, it stays fresh for up to 5 days, perfect for enjoying several sweet moments after the initial slice.

Freezing

You can freeze this cheesecake for up to 2 months. Wrap it carefully with plastic wrap and aluminum foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to maintain creamy texture and bright flavor.

Reheating

Since this is best served chilled, reheating is not recommended. Instead, let frozen cheesecake thaw slowly in the fridge for the best taste and texture experience.

FAQs

Can I use a different type of crust for this recipe?

Absolutely! Graham cracker crust or digestive biscuits make excellent alternatives to animal crackers and provide slightly different flavor profiles that still marry beautifully with the lemon cheesecake filling.

How do I prevent cracks on the cheesecake surface?

Using a water bath during baking and allowing the cheesecake to cool gradually in the oven with the door open helps minimize cracking by keeping the temperature stable and moisture constant.

Can I make the lemon curd in advance?

Yes, making the lemon curd ahead is encouraged. It can be refrigerated for up to a week, allowing you to save time on the day you assemble your Lemon Cheesecake with Tangy Lemon Curd Recipe.

Is it necessary to use room temperature ingredients?

Using room temperature cream cheese and eggs helps the filling blend smoothly without lumps, resulting in a creamier cheesecake texture you’ll love.

What’s the best way to slice and serve the cheesecake?

Chill the cheesecake thoroughly, then dip a sharp knife in hot water and wipe it clean before each cut. This technique creates smooth, clean slices that look as good as they taste.

Final Thoughts

This Lemon Cheesecake with Tangy Lemon Curd Recipe is truly one of those desserts that feels like a little celebration with every bite. Bright, creamy, and simply exquisite, it’s bound to become a favorite in your recipe collection. So go ahead, gather your ingredients, and treat yourself and your loved ones to something unforgettable. You won’t regret it!