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    Home » Dessert Recipes » Cheesecake Recipes

    Lemon Curd Swirl Cheesecake

    Published: Mar 21, 2023 Last updated: Mar 21, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A baked cheesecake with a homemade lemon curd swirl! This delicious lemon swirl cheesecake is perfect for spring and is great for Easter, Mother's Day, Baby Showers, and more!
    Lemon Curd Cheesecake Featured Image.
    Pin image for lemon curd swirl cheesecake.

    This Lemon Curd Swirl Cheesecake recipe is a creamy vanilla flavored cheesecake with a homemade lemon curd swirl baked into the cheesecake. It is the best cheesecake and is perfect for Easter dinner, mother's day, or any other spring or summer celebration.

    Lemon Swirl Cheesecake.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with..
    • The Last Word
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Low fat recipe: Made with reduced fat and fat free cream cheese, you have a rich baked cheesecake with less fat.

    Citrus flavors: bright lemon flavor shines through in this lemon swirl cheesecake.

    Easter dessert: it is the perfect cheesecake for Easter dessert. It is also great for mother's day, baby showers, and bridal showers.

    Ingredients for lemon curd cheesecake.

    🥘 Ingredients

    All-purpose flour

    Granulated sugar

    Unsalted butter

    Ice water

    Cooking spray

    Fat-free cream cheese

    Reduced fat fat cream cheese

    Fresh lemons: will use both the juice and the lemon zest.

    Vanilla extract

    Salt

    Large eggs

    Lemon zest in a white bowl with a microplane zester and lemons in the background

    🔪 Instructions

    For the lemon curd

    1. In a large saucepan over medium heat, combine the sugar, egg yolks, and lemon rind using a hand whisk.
    2. Cook for 3 minutes, until sugar dissolves and mixture is pale yellow
    3. 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.
    4. Transfer lemon curd to a large bowl and cover the top of the curd with plastic wrap. Cool completely.
    5. Chill lemon curd until ready to use.
    Lemon curd in a glass bowl with plastic wrap pressed into the curd.

    To prepare the crust

    1. Preheat oven to 400°.
    2. Place ⅔ 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.
    3. With food processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
    4. Transfer shortbread crumbs to 9-inch springform pan coated with cooking spray. Firmly press mixture into bottom of pan.
    5. Place in oven and bake 10 minutes, until lightly golden around the edges. Cool on a wire rack.
    6. Reduce oven temperature to 325.
    Shortbread crust pre-baked in a springform pan.

    To prepare the filling

    1. In a large bowl, using a electric mixer, beat cream cheese at high speed until smooth.
    2. Add sugar, flour, lemon zest, and salt to the cream cheese. Mix until well combined.
    3. Add eggs, 1 at a time to the cream cheese mixture, beating well after each addition.
    4. Pour the cheesecake batter into prepared pan.
    5. Spoon mounds of chilled lemon curd over top of cheesecake batter.
    6. Swirl curd and cheesecake batter using the tip of a knife.
    Unbaked Cheesecake in a springform pan.

    To bake the cheesecake

    1. Bake 1 hour and 15 minutes or until cheesecake is almost set.
    2. Remove cheesecake from oven, and cool to room temperature.
    3. Cover and chill for at least 8 hours.

    🥄 Equipment

    Large saucepan

    Mixing bowls

    Spring form pan: use a 9" pan, and spring form is best as the sides will release, making it easy to serve the cheesecake.

    Electric mixer

    Food processor (or pastry blender)

    Tablespoon

    Microplane zester

    Citrus juicer

    Offset spatula

    Small knife

    🥫Storage

    Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

    Freeze: store in a freezer safe airtight container up to 3 months.

    Lemon Swirl Cheesecake slice on a plate with a whole cheesecake in the background.

    📖 Variations

    • Make a graham cracker crust to use in place of the shortbread crust.
    • You can skip making the lemon curd and purchase a good lemon curd to use in it's place.
    • Substitute strawberry curd for the lemon curd
    • Make homemade whipped topping by blending ½ cup heavy cream and 1 tablespoon powdered sugar together in a blender until stiff peaks form. Top with whipped cream and garnish with a lemon wheel or zest.

    💭 Tips

    • Make lemon curd a day ahead if possible to give it time to set up and thicken.
    • Once cooked, press clear plastic wrap tight to the lemon curd to prevent a skin from forming on top of the curd.
    • For best results, refrigerate the cheesecake overnight.
    • If desired, line the bottom of the springform pan with parchment paper for easier removal of the cheesecake from the bottom of the pan.

    📚 Related Recipes

    Lemon Drop Martini are a delicious and bright adult spring and summer beverage.

    Easy Lemon Bars with Shortbread Crust, everyone will love these tangy bars!

    New York Style Cheesecake pure, unadulterated cheesecake!

    Rhubarb Cheesecake sweet, tart, creamy, and delicious!

    Lemon Cheesecake Muffins are a delicious texture packed with lemon flavor.

    Glazed Lemon Cookies a shortbread cookie with a light lemon glaze.

    Lemon Swirled Cheesecake
    Lemon Swirl Cheesecake makes the perfect Easter dessert!

    🍽 Serve with..

    Serve cheesecake with a dollop of sweetened whipped cream and a tablespoon of lemon curd. Garnish with lemon slices if desired.

    The Last Word

    Many bake their cheesecakes using a water bath by wrapping the cheesecake pan with aluminum foil and placing it in a larger baking pan filled with water. The steam created by this can help prevent cracks in the cheesecake.

    I personally do not do this with this cheesecake and have had no issues with cracks in the top of my cake. However, if you prefer to not take the chance of the cheesecake cracking, feel free to do the water bath.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Lemon Curd Cheesecake Featured Image.

    Lemon Curd Swirled Cheesecake

    Shelby Law Ruttan
    A baked cheesecake with a homemade lemon curd swirl! This delicious lemon swirl cheesecake is perfect for spring and is great for Easter, Mother's Day, Baby Showers, and more!
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 6 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 357 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the crust

    • ⅔ cup flour
    • 2 tablespoons sugar
    • 2 tablespoons butter , chilled, cut into small pieces
    • 1 tablespoon ice water
    • Cooking spray

    For the filling

    • 24 ounces fat-free cream cheese (3- 8 oz blocks), softened
    • 16 ounces ⅓ less fat cream cheese (2-8 oz blocks), softened
    • 1¾ cups sugar
    • 3 tablespoons flour
    • 2½ teaspoons lemon rind , grated
    • 2 teaspoons vanilla extract
    • ¼ teaspoons salt
    • 5 large eggs
    • 1 cup Lemon Curd

    For the lemon curd

    • ¾ cup sugar
    • 1 tablespoon grated lemon rind
    • 2 large eggs
    • ⅔ cup fresh lemon juice about 3 large lemons
    • 2 tablespoon butter

    Instructions
     

    For the lemon curd

    • In a large saucepan over medium heat, combine the sugar, egg yolks, and lemon rind using a hand whisk.
    • Cook for 3 minutes, until sugar dissolves and mixture is pale yellow. 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.
    • Transfer lemon curd to a large bowl and cover the top of the curd with plastic wrap. Cool completely. Chill lemon curd until ready to use.

    To prepare the crust

    • Preheat oven to 400°. Place ⅔ 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 food processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Transfer shortbread crumbs to 9-inch springform pan coated with cooking spray. Firmly press mixture into bottom of pan.
    • Place in oven and bake 10 minutes, until lightly golden around the edges. Cool on a wire rack.
    • Reduce oven temperature to 325.

    To prepare the filling

    • In a large bowl, using a electric mixer, beat cream cheese at high speed until smooth. Add sugar, flour, lemon zest, and salt to the cream cheese. Mix until well combined.
    • Add eggs, 1 at a time to the cream cheese mixture, beating well after each addition.
    • Pour the cheesecake batter into prepared pan. Spoon mounds of chilled lemon curd over top of cheesecake batter. Swirl curd and cheesecake batter using the tip of a knife.
    • Bake 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.

    Nutrition

    Calories: 357kcalCarbohydrates: 53gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 102mgSodium: 531mgPotassium: 237mgFiber: 0.3gSugar: 46gVitamin A: 375IUVitamin C: 5mgCalcium: 206mgIron: 1mgNet Carbohydrates: 52g
    Keyword Lemon Swirled Cheesecake
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Cheesecake Recipes

    • Featured image for Rhubarb Cheesecake recipe.
      Rhubarb Cheesecake

    About Shelby Law Ruttan

    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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Linda Parkes

      March 23, 2023 at 11:12 am

      That's a LOT of cream cheese for a 9" pan. Is that the correct amount? That's like 7-8oz bricks of cheese! That's nearly double the amount I've ever used for a large cheesecake.

      Reply
      • Shelby Law Ruttan

        March 23, 2023 at 4:34 pm

        You would need to use a 9" springform pan and the total amount of cream cheese would be (5) 8 ounce blocks.

        Reply
    2. Megan @ MegUnprocessed

      March 30, 2018 at 3:20 pm

      I love a lemon recipe! This sounds so delicious!

      Reply
    3. Claudia Lamascolo

      March 25, 2018 at 9:44 am

      this looks fabulous cant wait to make it for my family

      Reply

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