Lemon Curd Swirled Cheesecake

5 from 2 votes

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!

Course Dessert

Cuisine American

Keyword Lemon Swirled Cheesecake

Prep Time 30

Cook Time 1 5

Total Time 1 6

Servings

Calories 357kcal

Author Shelby Law Ruttan

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.

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