“This cheesecake is better than Juniors!” Those are the words I heard when I first baked this cheesecake for an event I was attending. Full of lemon flavor with the hit of tangy lemon curd swirled in and a thin layer of shortbread crust, this Lemon Swirled Cheesecake is our favorite cheesecake recipe in the Grumpy house.
Because this is our favorite cheesecake recipe EVER, I made it to celebrate my brother’s birthday. I am so lucky to have such a great brother. He has a lovely home, wonderful wife and two handsome sons! The only problem is I only see him a few days out of the year due to the miles between us.
Steve is the official Apple Dumpling maker and I rarely make them myself because he does such a good job, it’s hard to do better than him! I really wish I could be closer. I would happily share some of my cheesecake with him in exchange for some of his apple dumplings!
For this recipe, I made my own lemon curd. I love this stuff! The sweet tang is so delicious that I can just eat it by the spoonful! Lemon Curd is very simple with only 4 ingredients – Lemon Juice (and zest), butter, sugar, and eggs!
I love the bright citrus scent of the lemon. It literally makes you feel sunshine! I believe this is the biggest reason citrus (lemons especially) is big in the spring. It invokes the feeling of sunshine, brightness, and life!
When the lemon curd is done I always top it with some plastic wrap to prevent a “skin” forming over top of the curd. Once it has cooled enough, I put it in the refrigerator to get cold. The curd thickens up more as it chills. It is perfect for swirling into this cheesecake!
The crust for this cake is a shortbread type crust and is very thin. I love this because I’m looking for cheesecake when I eat cheesecake, not the crust!
I feel bad my brother isn’t here to share this with us….seriously. It makes a lot of cheesecake!
While the recipe is a tiny bit time consuming, it really is not hard to make at all. If you don’t want to make your own lemon curd, it can be easily bought at the store. Be sure to use the size 9 inch springform pan suggested. If you use anything smaller, your cheesecake will rise up taller than it should and you take the chance of a spillover. Also, a springform pan is best to use because the sides will remove once the cheesecake is chilled and you will not have to worry about how you’re going to cut a slice to come perfectly out of the pan!
Lemon Swirled Cheesecake
Author: Grumpy’s Honeybunch
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled butter, cut into small pieces
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
To prepare the crust,
Preheat oven to 400°. Lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 for 10 minutes; cool on a wire rack.
Reduce oven temperature to 325.
To prepare the filling,
Beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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