Friday, September 30, 2022
HomeDessertLemon Cheesecake - Sugar Spun Run

Lemon Cheesecake – Sugar Spun Run


This extremely requested Lemon Cheesecake makes use of home made lemon curd for a vivid and sunny taste. My recipe is easy and makes use of NO water tub with stunning, clean outcomes. Watch the how-to video earlier than baking for greatest outcomes!

slice of lemon cheesecake topped with whipped cream and sliced lemon wedges

Pretty & Oh So Lemony Cheesecake

This lemon cheesecake has a sunny, completely tart taste and a clean, candy custard filling set with out a water tub (the one manner we do cheesecake round right here!). It’s accented by a crisp graham cracker crust and plush home made whipped cream for a superbly balanced dessert any cheesecake lover will completely adore.

I’ve obtained loads of requests for a lemon model of my traditional cheesecake. I attempted many strategies to realize this, like including lemon juice, zest, and even extract to the batter–however every thing yielded flat-tasting, so-so outcomes.

Lastly, I had a breakthrough whereas making my lemon frosting; maybe one of the simplest ways to make lemon cheesecake was to construct it on a lemon curd base! That methodology was a transparent winner, and it’s the one I’m sharing with you at the moment. It produces a brightly flavored lemon cheesecake with the proper degree of tartness and sweetness–precisely what I used to be in search of, and hopefully what you’re in search of too!

What You Want

overhead view of ingredients including cream cheese, lemons, eggs, and more

Even with the additional step of creating your individual lemon curd, there should not many elements wanted to make this lemon cheesecake; listed here are just a few of the vital ones:

  • Lemon juice. Recent squeezed is greatest. I sometimes want about three lemons, however you could want kind of relying on the dimensions of yours.
  • Egg yolks. You’ll want solely the yolks on your lemon curd, so save your egg whites for Oreo cupcakes or confetti cupcakes–each use precisely three egg whites!
  • Gentle brown sugar. I exploit a mix of granulated and lightweight brown sugar in my crust for a richer taste. You need to use dark-brown sugar in a pinch (or home made brown sugar), however simply know it’s going to impart a stronger taste.
  • Cream cheese. I solely advocate utilizing full-fat, brick model cream cheese. Anything (tub-style, low-fat, and so on.) gained’t work the identical and your cheesecake might not set correctly.

One ingredient you’ll discover we’re not utilizing at the moment is vanilla extract. It subdued the lemon taste of the cheesecake an excessive amount of, so we’ll go away it out!

SAM’S TIP: You might discover the crust I’m utilizing at the moment has slightly bit much less butter than ordinary. That is intentional! The batter for this lemon cheesecake is considerably wetter than the one for my traditional cheesecake, so I diminished the butter within the crust only a tad to stop a soggy crust and any leaks whereas within the oven.

Bear in mind, that is simply an outline of the elements I used and why. For the total recipe please scroll right down to the underside of the submit!

The way to Make Lemon Cheesecake

collage of two photos showing how to make lemon curd for adding to cheesecake
  1. Mix all lemon curd elements in a pot and whisk always over medium-low warmth till simply starting to thicken.
  2. Pour the curd via a positive mesh strainer right into a heat-proof bowl and let cool utterly.
collage of two photos showing how to make a graham crack crust for a cheesecake
  1. Mix the graham cracker crumbs and sugars, then add your melted butter and toss with a fork.
  2. Press the crumbs right into a springform pan, ensuring to go up the edges of the pan not less than ⅔ of the way in which.
collage of four photos showing cheesecake batter being combined with lemon curd and added to a graham cracker crust
  1. Mix the cream cheese and sugar till creamy and clean.
  2. Scrape the bowl, then slowly drizzle within the cooled lemon curd with the mixer on low pace.
  3. Add the eggs one after the other, then scrape the bowl and stir once more till clean.
  4. Pour the batter into your ready crust and bake for 45-60 minutes. Cool to room temperature, then chill utterly earlier than adorning, slicing, and serving.

SAM’S TIPS FOR AVOIDING CRACKS: Since we aren’t utilizing a water tub at the moment, ensure you’re taking precautions to keep away from cracks, like not over-beating the batter (incorporating an excessive amount of air) and never over-beating the eggs (could make the feel of the cheesecake humorous). I’ve additionally discovered that in the event you press the crust up greater than the cheesecake batter will attain, the crust will shrink with the cheesecake because it cools and can hold your cheesecake from cracking.

overhead view of a whole lemon cheesecake decorated with whipped cream and lemon slices

Steadily Requested Questions

Can I exploit store-bought lemon curd as a substitute?

Whereas making your individual lemon curd is an additional step, it provides the correct taste and texture to the cheesecake that may’t be assured with store-bought. I extremely recommend you make your individual for the very best lemon cheesecake!

When you’re persistent and nonetheless need to strive substituting store-bought, you’ll want about ½ cup.

Do I would like to make use of a water tub for lemon cheesecake?

I by no means use a water tub when making my cheesecakes and have discovered it to be pointless. So long as you comply with my tricks to stop cracks, you have to be positive!

Can I add lemon zest?

When you’d wish to garnish your lemon cheesecake with some freshly grated lemon zest or fold it into the batter, that’s completely positive.

Can I freeze lemon cheesecake?

Sure! Chill your cheesecake within the fridge as instructed, then totally wrap it in plastic wrap and a remaining layer of foil earlier than freezing. Your cheesecake will hold within the freezer for a number of months this manner. Whenever you’re able to get pleasure from it, merely let it thaw within the fridge in a single day.

forkful of cheesecake resting on a plate beside the remaining slice topped with whipped cream and lemon wedges

I do know so lots of you might have been anticipating this one, and I hope it exceeds your expectations. 💛

Take pleasure in!

Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! When you do that recipe, be sure you tag me on Instagram, and you can too discover me on YouTube and Fb

slice of lemon cheesecake topped with whipped cream and sliced lemon wedges

Lemon Cheesecake

This extremely requested lemon cheesecake makes use of home made lemon curd for a vivid and sunny taste. My recipe is easy and makes use of NO water tub with stunning, clean outcomes. Watch the how-to video earlier than baking for greatest outcomes!


Course: Dessert

Delicacies: American

Prep Time: 35 minutes

Cook dinner Time: 45 minutes

Cooling Time: 7 hours

Complete Time: 8 hours 20 minutes

Servings: 12 servings

Energy: 421kcal

Forestall your display screen from going darkish



  • Put together curd first so it has time to chill. In a small saucepan, whisk collectively lemon juice, 3 egg yolks, ¼ cup (50g) sugar, and salt till mixed.

  • Add butter and switch saucepan to stovetop over medium-low warmth. Stir or whisk always till butter is totally melted.

  • As soon as butter is melted, proceed to stir always and watch the combination till it thickens barely and turns into extra opaque. The combination will even probably start to simmer just under the floor as soon as prepared. Take away from warmth and instantly pour curd via a positive mesh strainer right into a heatproof bowl.

  • Permit curd to chill utterly earlier than including to cheesecake batter (detailed under). To hurry up the method, you may place a chunk of wax paper in opposition to the floor of the curd (to stop a pores and skin from forming) and refrigerate, this sometimes takes about half-hour to chill. In the meantime, preheat oven to 325F (160C) and put together crust.


  • In a medium-sized bowl, use a fork to combine collectively graham cracker crumbs, sugar, and brown sugar.

  • Add melted butter and use your fork to toss every thing collectively till all of the crumbs are moistened. Press crumbs evenly into the underside and up the edges of a springform pan (as excessive as you may, this crust ought to attain not less than ⅔ manner up the edges of the pan). I like to make use of a measuring cup or clear glass to press the crumbs into the pan. Put aside and put together cheesecake filling.

Cheesecake batter

  • (Be aware that your oven ought to be preheating to 325F/160C at this level) In a big bowl (or the bowl of a stand mixer), mix softened cream cheese and ¾ cup (150g) sugar and beat till creamy and clean. Scrape the edges and backside of the bowl with a spatula.

  • With mixer on low-speed, regularly drizzle in lemon curd and stir till utterly mixed.

  • Add eggs, one after the other, stirring till just-combined after every addition.

  • Scrape sides and backside of bowl once more and stir till batter is uniform and clean and pour cheesecake batter into ready crust.

  • Switch to heart rack of 325F/165C preheated oven and bake for 40-45 minutes. The middle of the cheesecake ought to be nearly set however will nonetheless barely jiggle within the heart when jostled as soon as the cheesecake is completed baking.

  • Permit to chill to room temperature for 30-60 minutes then switch to fridge to sit back for not less than 5-6 hours earlier than serving (I don’t take away the collar from the springform pan till I’m able to serve).

  • Serve topped with home made whipped cream, if desired. I made a half batch of my home made whipped cream and used an Ateco 848 piping tip to pipe across the fringe of the lemon cheesecake.


Substituting retailer purchased curd

I don’t actually advocate substituting retailer purchased lemon curd as it might include completely different elements or extra sugar and the style and final result might not be fairly the identical. Nevertheless, in case you are decided to strive you will want about ½ cup of curd.


Retailer within the fridge for as much as 5 days. I retailer my cheesecake within the springform pan it was baked in and canopy with foil or plastic wrap.


Serving: 1serving | Energy: 421kcal | Carbohydrates: 32g | Protein: 6g | Fats: 31g | Saturated Fats: 18g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 156mg | Sodium: 310mg | Potassium: 123mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1130IU | Vitamin C: 4mg | Calcium: 77mg | Iron: 1mg

Dietary data is predicated on third-party calculations and ought to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.




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