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    Home » Dessert Recipes

    Lemon Curd Cheesecake

    Published: Mar 25, 2018 Last updated: Mar 18, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious baked cheesecake with a lemon curd swirl.
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    Lemon Curd Cheesecake Featured Image.
    This Lemon Curd Cheesecake recipe is full of bright tangy and delicious lemon flavor with a creamy dense cheesecake texture. This low fat cheesecake recipe is a delicious springtime dessert that is perfect for your Easter table!
     
    Lemon Swirled Cheesecake
     

     

    This is our favorite cheesecake recipe ever. I've been making this recipe for over 18 years now and never ever has one piece gone to waste! That is saying a lot as Grumpy is not a huge fan of lemon, but he will actually request that I make this lemon curd swirl cheesecake recipe!

     

     

    Lemon Curd Swirl Cheesecake

     

    For this recipe, I make 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!

     

    Lemon Curd Swirl Cheesecake

     

    I love the bright citrus scent of the lemon. It literally makes you feel the 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!

     

    Lemon Curd Swirl Cheesecake

     

    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!

     

    Lemon Curd Swirl 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!

     

    Lemon Curd Swirl Cheesecake

     

    This recipe evokes the feeling of happiness, brightness, and hope. Not to mention the love. Making this a perfect recipe for your Easter table dessert. It is gorgeous too and everyone will be so impressed!

     

    Lemon Curd Swirl Cheesecake

     
    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. A springform pan is best to use because the sides will remove easily once the cheesecake is chilled.

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    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

    Lemon Curd Cheesecake Featured Image.

    Lemon Curd Swirled Cheesecake

    Shelby Law Ruttan
    A delicious baked cheesecake with a lemon curd swirl.
    No ratings yet
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 30 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 6 mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 413 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

    • 48 ounces fat-free cream cheese (3- 8 oz blocks), softened
    • 36 ounces ⅓ less fat cream cheese (2-16 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: 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 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 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 ¾ cups sugar and the next 4 ingredients (1 ¾ 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.

    Nutrition

    Calories: 413kcalCarbohydrates: 49gProtein: 21gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 100mgSodium: 1008mgPotassium: 422mgFiber: 1gSugar: 40gVitamin A: 515IUVitamin C: 1mgCalcium: 403mgIron: 1mg
    Keyword Lemon Swirled Cheesecake
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    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. Megan @ MegUnprocessed

      March 30, 2018 at 3:20 pm

      I love a lemon recipe! This sounds so delicious!

      Reply
    2. 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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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    187 shares