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Lemon Curd Cheesecake with Shortbread Crust

Lemon Curd Cheesecake with Shortbread Crust
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Indulge in the delightful experience of our Lemon Curd Cheesecake with Shortbread Crust! This luscious dessert combines a creamy cheesecake filling with a zesty homemade lemon curd, all resting on a buttery shortbread crust. Perfect for any occasion, from family gatherings to cozy weeknights, this cheesecake is sure to brighten up your table and bring smiles to everyone. With its light texture and refreshing citrus flavor, it’s an irresistible treat that balances sweetness and tartness in every bite. Whether you enjoy it plain or topped with fresh berries and whipped cream, this cheesecake is destined to become a favorite!

Ingredients

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

Instructions

  1. Prepare the lemon curd by whisking together lemon zest, lemon juice, sugar, salt, and eggs over low heat until thickened. Stir in butter until melted and strain for smoothness.
  2. Chill the lemon curd in the refrigerator for at least an hour.
  3. Preheat the oven to 350°F (175°C). Prepare your springform pan by greasing it and lining it with parchment paper.
  4. Make the shortbread crust by mixing cookie crumbs with sugar, salt, lemon zest, and melted butter; press into the bottom of the pan.
  5. Bake crust for 10-12 minutes until lightly golden. Let it cool.
  6. For the cheesecake filling, blend softened cream cheese with sugar, arrowroot starch, and salt. Gradually add sour cream, vanilla extract, lemon juice, then mix in eggs one at a time.
  7. Pour filling over cooled crust and bake at 300°F (150°C) for 60-65 minutes until edges are set but center is still slightly wobbly.
  8. Cool gradually in the oven for about 75 minutes before chilling overnight.
  9. Whip heavy cream with powdered sugar and vanilla until stiff peaks form; use as a topping along with additional lemon curd or fresh fruit.

Nutrition

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