Lemon Curd Cheesecake with Shortbread Crust

If you’re looking for a dessert that is both refreshing and indulgent, this Lemon Curd Cheesecake with Shortbread Crust is just the ticket! The bright, zesty flavor of lemon combined with the creamy texture of cheesecake creates a heavenly balance that’s hard to resist. This recipe is perfect for all occasions—from cozy family dinners to festive gatherings. Trust me, once you taste it, you’ll be convinced it’s the best cheesecake for lemon lovers!

Why You’ll Love This Recipe

• Easy to make: Don’t worry if you’re not a baking expert! This recipe is straightforward and fun.
• Family-friendly: Everyone will adore this tangy cheesecake. It’s a hit with kids and adults alike!
• Perfect for any occasion: Whether it’s a birthday party or just a Tuesday night treat, this cheesecake fits right in.
• Make-ahead friendly: You can prepare it a day in advance, making hosting stress-free.
• Delicious flavor: The combination of homemade lemon curd and vanilla whipped cream takes this cheesecake to the next level!

Ingredients You’ll Need

This Lemon Curd Cheesecake with Shortbread Crust uses simple, wholesome ingredients that come together beautifully. Here’s what you’ll need to create this delightful dessert:

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

This recipe is versatile—there are many ways to customize it to suit your taste! Here are a few ideas:

• Add berries: Fresh strawberries or blueberries on top can add an extra burst of flavor and color.
• Make it gluten-free: Swap out regular shortbread cookies for gluten-free ones to cater to dietary needs.
• Try different citrus: Substitute lime or orange juice for a fun twist on classic flavors.
• Use flavored extract: Experiment with almond or coconut extracts in place of vanilla for unique undertones.

How to Make Lemon Curd Cheesecake with Shortbread Crust

Step 1: Make the Lemon Curd

Start by whisking together the lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cooking over moderately low heat while whisking constantly is key here! This ensures your mixture thickens gently without scrambling the eggs. When it coats the back of a spoon and looks smooth—about five minutes—you know it’s ready. Straining it through a fine mesh sieve will give you that velvety texture we all love!

Step 2: Chill the Curd

Once you’ve made your curd, press plastic wrap directly onto its surface and pop it in the fridge to cool down—this step helps set everything perfectly. Give it at least an hour; patience is a virtue when it comes to cheesecake!

Step 3: Prepare Your Pan

Preheat your oven to 350°F. Grab your 9-inch springform pan and brush its bottom and sides with softened butter before lining it with parchment paper. This will ensure your cheesecake comes out easily after baking.

Step 4: Create the Shortbread Crust

In a medium bowl, whisk together shortbread crumbs, sugar, salt, and lemon zest. Add melted butter until everything resembles wet sand. Press this mixture evenly into your prepared pan—make sure it’s packed tightly so your crust holds up beautifully during baking!

Step 5: Bake the Crust

Pop your crust into the oven for about 10-12 minutes until it’s lightly golden. Let it cool on a wire rack while you prepare the filling—a cooled crust makes all the difference!

Step 6: Mix Together the Filling

Now onto the creamy filling! In another bowl, mix softened cream cheese with sugar, arrowroot starch, and salt on low speed until smooth. Adding sour cream along with vanilla extract and lemon juice gives richness and depth to our cheesecake.

Step 7: Incorporate Eggs Gently

Add eggs one at a time—this gentle mixing is crucial as it prevents over-beating which can lead to cracking during baking. Pour this luscious filling over your crust once everything looks silky smooth.

Step 8: Bake Your Cheesecake

Bake at 300°F for about 60-65 minutes until edges are set but still wobbly in the center—that slight wobble means creamy perfection awaits!

Step 9: Cool Gradually

As soon as you take it out of the oven, turn off the heat and crack open that oven door slightly—letting your cheesecake cool gradually helps prevent cracks from forming.

Step 10: Chill Overnight

After cooling on a wire rack for an hour, move your cheesecake to the refrigerator (uncovered!) overnight. Chilling helps develop those delicious flavors we love!

Step 11: Prepare Whipped Cream Topping

When you’re ready to serve, whip up some heavy cream until soft peaks form before adding powdered sugar and vanilla extract—it only takes minutes!

Step 12: Finish With Lemon Curd

Spread that homemade lemon curd atop your chilled cheesecake before piping whipped cream around its edges for an elegant touch.

Step 13: Slice & Serve

For clean slices (which we all appreciate), dip your knife in hot water before cutting through that creamy goodness.

Now gather everyone around because this Lemon Curd Cheesecake with Shortbread Crust deserves applause—and maybe even seconds! Enjoy every delightful bite!

Pro Tips for Making Lemon Curd Cheesecake with Shortbread Crust

Making the perfect Lemon Curd Cheesecake is a delightful experience, and a few handy tips can elevate your baking game!

• Use room temperature ingredients – Ensuring your cream cheese, sour cream, and eggs are at room temperature will create a smoother batter and prevent lumps, resulting in a creamier cheesecake.
• Don’t skip the cooling step – Allowing your cheesecake to cool gradually in the oven helps prevent cracks from forming on the surface. The gradual temperature transition keeps it from contracting too quickly.
• Chill overnight for best results – While it might be tempting to dig in right after it cools, letting your cheesecake chill overnight allows the flavors to meld beautifully and enhances its texture.
• Be gentle when mixing – Overmixing can incorporate too much air into the batter, leading to cracks during baking. Mix on low speed and only until ingredients are combined.
• Use a water bath for even baking – If you want to take it a step further, consider placing your springform pan in a larger pan filled with hot water while baking. This method helps regulate the temperature and moisture levels, yielding an ultra-creamy texture.

How to Serve Lemon Curd Cheesecake with Shortbread Crust

Serving this stunning Lemon Curd Cheesecake is all about presentation and pairing it with delightful accompaniments that enhance its bright flavor profile.

Garnishes

• Fresh berries – Adding a handful of fresh raspberries or blueberries not only adds color but also provides a lovely tartness that complements the lemon flavor.
• Mint leaves – A few sprigs of fresh mint placed on top of the whipped cream add a refreshing touch and enhance visual appeal.

Side Dishes

• Fruit salad – A light fruit salad made with seasonal fruits can balance out the richness of the cheesecake while adding vibrant colors and textures.
• Lemon sorbet – This icy treat is perfect alongside your cheesecake. Its citrusy flavor refreshes the palate between bites of creamy goodness.
• Coffee or herbal tea – Serving your cheesecake with a warm cup of coffee or calming herbal tea can create a cozy dessert experience that many enjoy.

By following these tips and serving suggestions, you’ll not only impress your guests but also create memorable moments around this delightful dessert! Happy baking!

Make Ahead and Storage

This Lemon Curd Cheesecake with Shortbread Crust is perfect for meal prep, allowing you to enjoy a delightful dessert without the last-minute rush. Whether you’re planning for a gathering or just want to treat yourself throughout the week, this cheesecake can be prepared in advance and stored with ease.

Storing Leftovers

• Item Keep the cheesecake in an airtight container in the refrigerator.
• Item Consume within 3 days for optimal freshness.
• Item If you’ve added whipped cream, it’s best to store the cheesecake without it and add fresh cream before serving.

Freezing

• Item Wrap individual slices or the whole cheesecake tightly in plastic wrap.
• Item Use aluminum foil over the plastic wrap for extra protection against freezer burn.
• Item Freeze for up to 2 months; thaw overnight in the refrigerator before serving.

Reheating

• Item This cheesecake is best served cold, so there’s no need to reheat.
• Item If desired, let slices come to room temperature for about 30 minutes before enjoying for a softer texture.

FAQs

Have questions about making your Lemon Curd Cheesecake with Shortbread Crust? Here are some common inquiries!

Can I make lemon curd ahead of time?

Absolutely! You can prepare lemon curd in advance. Just store it in a sealed container in the refrigerator until you’re ready to use it.

How long does Lemon Curd Cheesecake with Shortbread Crust last?

When stored properly in the fridge, your Lemon Curd Cheesecake will stay fresh for up to 3 days. For longer storage, consider freezing it.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or a dairy-free yogurt alternative if you’re looking for something lighter or non-dairy.

Is there a way to make this dessert gluten-free?

Yes! You can use gluten-free shortbread cookies or almond flour as an alternative for the crust while keeping all other ingredients unchanged.

Final Thoughts

This Lemon Curd Cheesecake with Shortbread Crust is a true celebration of flavors that every lemon lover will adore! Its creamy texture paired with zesty lemon curd makes it simply irresistible. I hope you enjoy making this delightful dessert as much as I do. Don’t hesitate to share your baking adventures—I’d love to hear how it turns out!