Lemon Curd Cheesecake with Shortbread Crust

If you’re looking for a dessert that perfectly balances creamy richness with zesty brightness, you’ve landed in the right place. My Lemon Curd Cheesecake with Shortbread Crust is not just a recipe; it’s a delightful experience that can elevate any occasion. Whether you’re hosting a family gathering, celebrating a special milestone, or just indulging on a cozy weeknight, this cheesecake will bring smiles to every face around the table.

What makes this cheesecake truly special is its light yet luscious texture, complemented by the vibrant flavor of homemade lemon curd. It’s the perfect treat for lemon lovers and those who appreciate a little sweetness in life!

Why You’ll Love This Recipe

• Deliciously Zesty: The combination of lemon curd and cream cheese creates a refreshing taste that brightens up any dessert spread.
• Easy to Prepare: With simple steps and straightforward ingredients, even novice bakers can whip this up with confidence.
• Make-Ahead Convenience: This cheesecake needs time to chill, making it an ideal make-ahead dessert for busy days.
• Versatile Topping Options: Top it with whipped cream or fresh fruit for added flair and flavor.
• Family-Friendly Treat: Everyone loves cheesecake! This recipe is sure to be a hit with kids and adults alike.

Ingredients You’ll Need

To create this scrumptious Lemon Curd Cheesecake with Shortbread Crust, you’ll need some simple and wholesome ingredients. These are easy to find and come together beautifully to create the ultimate indulgence.

For the Lemon Curd

• 1 1/2 tsp lemon zest
• 6 Tbsp lemon juice
• 1/2 cup granulated sugar
• pinch of salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter, cut into small pieces

For the Shortbread Crust

• 2 cups shortbread cookie crumbs (315 grams, pulsed)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tsp lemon zest
• 5 Tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz full fat cream cheese, cubed, softened
• 1 cup granulated sugar
• 2 tsp arrowroot starch
• 1/4 tsp salt
• 1 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 4 large eggs, at room temperature

For the Whipped Cream Topping

• 1 cup cold heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Variations

One of the best things about this cheesecake is its flexibility. Feel free to get creative and make it your own!

• Add Fresh Berries: Top your cheesecake with strawberries or blueberries for an extra burst of flavor and color.
• Infuse Other Flavors: Try adding a hint of lavender or rosemary to your lemon curd for an aromatic twist.
• Change the Crust Base: Swap out shortbread cookies for graham crackers or chocolate cookies for a different flavor profile.
• Make It Gluten-Free: Use gluten-free cookies for the crust while keeping all other ingredients the same.

How to Make Lemon Curd Cheesecake with Shortbread Crust

Step 1: Prepare the Lemon Curd

Start by whisking together lemon zest, lemon juice, sugar, salt, and eggs in a heavy saucepan over moderate low heat. Keep whisking constantly until it thickens slightly. This process ensures that your curd has that rich texture we all love! Once thickened, add butter gradually until melted. Straining it through a fine mesh sieve helps achieve that silky smooth finish.

Step 2: Chill the Lemon Curd

After straining the curd into a bowl, press plastic wrap directly onto its surface to prevent a skin from forming. Chill in the refrigerator until it’s cold — at least one hour. This step allows the flavors to meld together beautifully.

Step 3: Prepare Your Springform Pan

Preheat your oven to 350°F (175°C). Brush your springform pan with softened butter and line it with parchment paper. This will prevent sticking and ensure easy removal once baked!

Step 4: Make the Shortbread Crust

In a medium bowl, combine shortbread cookie crumbs with sugar, salt, and lemon zest. Add melted butter until everything is incorporated — it should resemble wet sand. Press this mixture firmly into the bottom and slightly up the sides of your prepared pan so you have a sturdy base for your cheesecake.

Step 5: Bake the Crust

Bake your crust for about 10-12 minutes until lightly golden and set. Let it cool on a wire rack while reducing your oven temperature to 300°F (150°C). Cooling prevents sogginess later on!

Step 6: Create the Cheesecake Filling

In another bowl, mix softened cream cheese with sugar, arrowroot starch, and salt on low speed. Scrape down the sides often — you want everything well combined! Gradually add sour cream along with vanilla extract and lemon juice before mixing in eggs one at a time. This ensures a creamy filling without overmixing.

Step 7: Pour Filling Over Crust

Pour your creamy cheesecake batter over the cooled crust and gently smooth out the top using an offset spatula. This layer will rise beautifully during baking!

Step 8: Bake the Cheesecake

Bake at 300°F (150°C) for about 60-65 minutes until edges are set but center remains slightly wobbly. This gentle cooking method helps prevent cracks in your lovely cheesecake.

Step 9: Cool Gradually

Once baked, turn off the oven and prop open its door using a wooden spoon — let it cool inside for about 75 minutes. This gradual cooling helps maintain that perfect texture.

Step 10: Chill Overnight

After cooling outside of the oven for an hour more on a wire rack, move your cheesecake uncovered into the refrigerator overnight. Chilling overnight allows all those wonderful flavors to deepen.

Step 11: Prepare Whipped Cream Topping

When ready to serve, beat cold heavy cream in a chilled mixer bowl until soft peaks form. Gradually add powdered sugar followed by vanilla extract until stiff peaks develop — this will create an airy topping that’s perfect against your rich cheesecake!

Step 12: Assemble Your Cheesecake

Carefully release your cheesecake from its springform pan using a thin metal spatula around edges if necessary. Spread homemade lemon curd generously over top before piping whipped cream around edges as desired — feel free to add fresh fruit slices too!

Now you’re ready to slice into this crowd-pleaser! Enjoy every bite of this delightful Lemon Curd Cheesecake with Shortbread Crust—you deserve it!

Pro Tips for Making Lemon Curd Cheesecake with Shortbread Crust

Creating the perfect Lemon Curd Cheesecake with Shortbread Crust can be easy and enjoyable with a few helpful tips!

• Use Room Temperature Ingredients: Ensuring your cream cheese, eggs, and sour cream are at room temperature helps them blend smoothly, preventing lumps in your cheesecake.
• Don’t Overmix: When adding eggs to the cheesecake batter, mix just until combined. Overmixing can incorporate too much air, leading to cracks during baking.
• Cool Gradually: After baking, allow the cheesecake to cool slowly in the oven. This step helps prevent sudden temperature changes that can cause cracks.
• Chill Overnight: For the best flavor and texture, let your cheesecake chill overnight. This allows the flavors to meld beautifully and results in a firmer slice.
• Use a Hot Knife for Slicing: Dipping your knife in hot water before slicing creates clean edges. Wipe it dry between slices for a beautiful presentation!

How to Serve Lemon Curd Cheesecake with Shortbread Crust

Serving your Lemon Curd Cheesecake is just as important as making it! Here are some ideas to present this delightful dessert.

Garnishes

• Fresh Berries: Strawberries, blueberries, or raspberries add a pop of color and freshness that complements the tanginess of the lemon curd.
• Mint Leaves: A few sprigs of fresh mint not only look beautiful but also enhance the overall flavor profile of your cheesecake.

Side Dishes

• Fruit Salad: A light fruit salad made with seasonal fruits can balance out the richness of the cheesecake while adding extra vitamins and minerals.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream served alongside provides a delightful contrast in temperature and texture, making every bite satisfying.
• Citrus Sorbet: A refreshing citrus sorbet can cleanse the palate between bites, enhancing the lemony notes of the cheesecake.
• Coffee or Herbal Tea: Offering a warm beverage like coffee or herbal tea rounds out the meal beautifully, providing warmth that pairs well with dessert.

With these serving suggestions and pro tips in mind, you’re all set to impress friends and family with your delicious Lemon Curd Cheesecake with Shortbread Crust! Enjoy every creamy bite!

Make Ahead and Storage

This Lemon Curd Cheesecake with Shortbread Crust is perfect for meal prep! You can easily make it ahead of time for gatherings or simply to enjoy throughout the week.

Storing Leftovers

• Store leftover cheesecake in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• Make sure to cover the cheesecake lightly with plastic wrap if you’re not using a container.

Freezing

• To freeze, wrap the cheesecake tightly in plastic wrap, then in aluminum foil.
• It can be frozen for up to 2 months.
• Thaw the cheesecake in the refrigerator overnight before serving.

Reheating

• This cheesecake is best enjoyed cold; however, if you prefer it slightly warmed, you can let it sit at room temperature for about 30 minutes before serving.
• Avoid reheating it in the microwave as it may alter the texture.

FAQs

Here are some common questions you might have about this delightful dessert!

Can I use store-bought lemon curd for the Lemon Curd Cheesecake with Shortbread Crust?

Absolutely! Store-bought lemon curd can save time and still provide a delicious topping. Just make sure to choose a quality brand for the best flavor.

How do I make sure my Lemon Curd Cheesecake with Shortbread Crust doesn’t crack?

To prevent cracking, ensure that your ingredients are at room temperature and avoid overmixing once you add the eggs. Cooling it gradually in the oven also helps maintain a smooth surface.

Can I substitute sour cream in this recipe?

Yes, Greek yogurt can be used as a substitute for sour cream in this Lemon Curd Cheesecake. It will yield a similar creamy consistency with a slight tang!

How long does it take to prepare the Lemon Curd Cheesecake with Shortbread Crust?

The total time from start to finish is approximately 2 hours and 40 minutes, including chilling time. It’s worth every minute spent!

Final Thoughts

I hope you enjoy making this rich and creamy Lemon Curd Cheesecake with Shortbread Crust! It’s truly a special dessert that brings a burst of citrusy goodness to any occasion. Whether you’re celebrating or just treating yourself, this cheesecake is sure to impress. Happy baking, and I can’t wait for you to try it!