Lemon Curd Cheesecake

5 from 2 votes

This Lemon Curd Cheesecake is so refreshing and packed full of fresh lemon flavors and topped with zesty lemon curd. Its so easy to make and doesnt require any baking as this recipe is a no bake lemon cheesecake.

Prep Time30

leave to set for 8 hours but preferably overnight8

Total Time8 30

Course: Dessert

Cuisine: international

Servings: Servings

Calories: 545kcal

Author: Amanda

Equipment

8 Inch springform pan
Stand mixer/electric beaters

Ingredients

Ingredients for cheesecake base

320 grams Graham crackers/Cookies or Digestives (Be sure to use gluten free) I used Gluten free digestives
120 grams Butter

Ingredients for lemon curd cheesecake filling

340 grams Cream cheese *See tips below
300 grams Heavy cream AKA double cream
100 grams Powdered sugar
1 tablespoon Lemon zest
2 teaspoons Lemon juice
2 tablespoons Lemon curd Homemade or store-bought thick lemon curd
1 teaspoon Vanilla extract
¼ teaspoon Salt

Ingredients for lemon cheesecake topping

4 tablespoons Lemon Curd
Whipped cream (Optional)

Instructions

How to make the cheesecake base

Line the bottom and sides of the springform pan with parchment paper.
Place the graham crackers/cookies in a food blender until they resemble fine crumbs. If you don't have a food blender place the graham crackers in a food bag and using a rolling pin or wooden spoon crush them until they resemble crumbs. Add the crumbs into a mixing bowl.
Melt the butter and add to the crumb mixture, Mix well until fully combined. I find it easier to pop the butter in a jug and in the microwave on short bursts.
Pour the mixture into the lined pan, ensuring even distribution, then firmly press down on the crumbs until they form a solid, compact layer on the bottom and around the side of the pan. I like to use a glass to help shape the base around the sides but you can also use the base of a measuring cup (See image 2 )
Chill in the fridge to set while preparing the filling. I suggest letting it set for at least an hour in the refrigerator.

Making the lemon cheesecake filling

In a large bowl, use an electric handheld whisk to whip the heavy cream until it reaches stiff peaks (Refer to image 3). Then, set the bowl aside.
In another bowl, whip the cream cheese until it's soft. Add the powdered sugar and beat until smooth, next add the lemon curd, vanilla, lemon juice, lemon zest, and salt. Continue beating until the mixture is smooth and thick. See the tips below for advice on cream cheese.
Add the whipped cream to the lemon cream cheese and fold in gently until it is fully combined and no streaks appear (See image 5 ).
Transfer the lemon curd cheesecake filling to the pan prepared earlier and spread it evenly and smooth it out on top of the mixture. Place in the fridge to set for at least 8 hours preferably overnight for best results.

Topping the cheesecake

Once the cheesecake has set spread lemon curd evenly over the top of the cheesecake. Finish with whipped cream if desired.

Notes

Cream Cheese

I used Philadelphia full-fat cream cheese as this is my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content.

Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.

Tip #1: Use good quaility ingredients. Fresh unwaxed lemon for the zest and juice, good quaility cream cheese, lemon curd, and vanilla extract will make all the difference in the finished flavors.

Tip #2: I recommend using a springform pan and line the sides and the bottom as this makes for a cleaner finish and easy to release from the pan.

Tip #3: full-fat cream cheese as this is my preferred brand. If in the US be sure to use block cream cheese as the tubs have a higher moisture content. Dry the cream cheese with a clean kitchen towel or paper towel to remove any excess water as the increased moisture will result in a cheesecake filling that won't set well.

Tip #4: I recommend chilling overnight for best results.

Nutrition