Lemon Curd Cheesecake

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A lemony cheesecake with a shortbread crust and lemon curd topping.

Submitted by MrsWilliams
Updated on November 7, 2021
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Additional Time:
3 hrs
Total Time:
4 hrs 30 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

Original recipe (1X) yields 12 servings

Crust:

  • 2 cups crushed shortbread cookie crumbs

  • 4 tablespoons unsalted butter, melted

Filling:

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • ¼ cup whipping cream

  • 2 large eggs

  • 1 large egg yolk

  • 2 tablespoons all-purpose flour

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • ½ teaspoon lemon extract

Topping:

  • 1 (11 ounce) jar prepared lemon curd

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

  2. Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.

  3. Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.

  4. Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.

  5. Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.

  6. Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

  7. Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.

  8. When ready to serve, spread top with lemon curd.

Nutrition Facts (per serving)

608 Calories
37g Fat
63g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 608
% Daily Value *
Total Fat 37g 47%
Saturated Fat 19g 96%
Cholesterol 154mg 51%
Sodium 372mg 16%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 3%
Protein 8g 16%
Potassium 125mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.