Lemon Curd Cheesecake with Shortbread Crust

If you’re looking for a dessert that combines creamy richness with zesty brightness, you’ve come to the right place. This Lemon Curd Cheesecake with Shortbread Crust is a delightful treat that will surely impress your family and friends. The luscious lemon curd layered on top of a smooth cheesecake, all nestled in a buttery shortbread crust, makes it the perfect indulgence for any occasion. Whether it’s a cozy dinner at home or a festive gathering, this cheesecake fits right in!

What makes this recipe even more special is how simple it is to prepare yet feels so luxurious. Plus, it’s a wonderful way to showcase fresh flavors that everyone loves. Trust me; once you make this cheesecake, it will become a staple at your dessert table!

Why You’ll Love This Recipe

• Delicious Flavor: The bright lemon flavor shines through every bite, making this cheesecake incredibly refreshing.
• Easy Preparation: With straightforward steps, even beginner bakers can successfully whip up this delightful dessert.
• Family-Friendly Appeal: Everyone from kids to adults will love the sweet and tangy combination of lemon and cream cheese.
• Make-Ahead Convenience: Prepare it a day in advance so you can relax and enjoy the occasion without stress.
• Beautiful Presentation: Topped with homemade lemon curd and whipped cream, it’s as stunning as it is tasty.

Ingredients You’ll Need

These ingredients are simple and wholesome, ensuring that your Lemon Curd Cheesecake turns out beautifully delicious! Here’s what you’ll need:

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 Lemon Curd Cheesecake is versatile and easy to customize according to your taste preferences. Here are some fun ideas to switch things up:

• Add Fresh Berries: Top your cheesecake with fresh strawberries or blueberries for an added layer of sweetness and color.
• Try Different Zests: Experiment with lime or orange zest instead of lemon for a unique twist on flavor.
• Make It Gluten-Free: Use gluten-free cookies for the crust to accommodate dietary needs without sacrificing flavor.
• Swirl in Fruit Puree: Before baking, swirl in raspberry or blueberry puree for a beautiful marbled effect.

How to Make Lemon Curd Cheesecake with Shortbread Crust

Step 1: Prepare the Lemon Curd

Start by whisking together the lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cooking this mixture over low heat while whisking constantly is key. It helps thicken the curd gently without scrambling the eggs. Once it coats the back of a spoon nicely (about 5 minutes), remove it from heat. Add butter gradually until fully melted and combined—this gives you that rich texture we all adore.

Step 2: Chill the Lemon Curd

To ensure your curd sets up perfectly, strain it through a fine mesh sieve into a bowl. Press plastic wrap directly onto its surface to prevent skin from forming while cooling. Pop it into the fridge for at least one hour.

Step 3: Make the Shortbread Crust

Preheat your oven to 350°F (175°C) while you prepare the crust. Mix together shortbread crumbs, sugar, salt, and lemon zest in a bowl before adding melted butter. This mixture should resemble wet sand—perfect for pressing into your springform pan! Firmly pack it into the bottom and slightly up the sides.

Step 4: Bake the Crust

Bake your crust for about 10-12 minutes until it’s lightly golden and set. Let it cool on a wire rack for half an hour before we move on to our creamy filling.

Step 5: Prepare the Cheesecake Filling

Using an electric mixer on low speed, combine softened cream cheese with sugar, arrowroot starch, and salt until smooth. Don’t forget to scrape down the sides! Then add sour cream, vanilla extract, and lemon juice followed by eggs one at a time—this keeps your filling fluffy yet well-mixed.

Step 6: Bake the Cheesecake

Pour this luscious filling over your cooled crust and gently smooth out the top with an offset spatula. Bake in your preheated oven at 300°F (150°C) for about 60-65 minutes until slightly wobbly in the center but set around the edges.

Step 7: Cool Gradually

Once baked, turn off your oven but leave the cheesecake inside with the door propped open using a wooden spoon for about 75 minutes. This gradual cooling helps prevent cracks on top.

Step 8: Chill Overnight

Carefully run a thin spatula around edges before letting it cool on a wire rack for another hour. Then move it uncovered into your refrigerator overnight—this allows all those lovely flavors to meld together beautifully.

Step 9: Prepare Whipped Cream Topping

When ready to serve, beat cold heavy cream in a chilled bowl until thickened—gradually adding powdered sugar and vanilla until stiff peaks form!

Step 10: Assemble Your Cheesecake

Top your cheesecake generously with that smooth homemade lemon curd first. Then pipe whipped cream around its edge if you’re feeling fancy! Feel free to add some fresh fruit slices if desired.

With these steps complete, slice yourself a generous piece (dipping that knife in hot water helps!) and enjoy every bite of this delightful Lemon Curd Cheesecake with Shortbread Crust!

Pro Tips for Making Lemon Curd Cheesecake with Shortbread Crust

Making a perfect lemon curd cheesecake is all about attention to detail and a few simple techniques. Here are some tips to ensure your cheesecake turns out creamy and delicious!

• Use room temperature ingredients: Having your cream cheese, eggs, and sour cream at room temperature helps create a smoother batter, preventing lumps and ensuring even baking.
• Don’t overmix the filling: Mixing just until combined after adding the eggs helps prevent extra air from being incorporated into the batter, which can lead to cracks during baking.
• Cool gradually: Allowing the cheesecake to cool in the oven with the door ajar helps prevent sudden temperature changes that can cause cracks. This gentle cooling process keeps your cheesecake creamy.
• Chill overnight: Patience is key! Letting your cheesecake chill overnight not only enhances its flavor but also helps it set properly for cleaner slices.
• Use a sharp knife for slicing: To get beautiful slices of cheesecake, dip your knife in hot water and wipe it dry before cutting. This method prevents the creamy texture from sticking to the knife.

How to Serve Lemon Curd Cheesecake with Shortbread Crust

Presenting your lemon curd cheesecake beautifully will make every bite feel extra special! Here are some delightful serving suggestions that enhance both flavor and aesthetics.

Garnishes

• Fresh berries: Strawberries or blueberries add a pop of color and tartness that complements the sweetness of the cheesecake.
• Mint leaves: A couple of fresh mint leaves not only look stunning but also provide a refreshing contrast to the rich flavors.
• Lemon zest: Sprinkling additional lemon zest on top adds vibrant color and an aromatic citrus hint that elevates presentation.

Side Dishes

• Mixed green salad: A light salad with vinaigrette balances the richness of the cheesecake, providing a refreshing counterpoint.
• Vanilla ice cream: The creamy texture of vanilla ice cream pairs perfectly with the tangy cheesecake, creating a delightful contrast.
• Fruit compote: A warm fruit compote, like raspberry or blueberry, drizzled over each slice adds sweetness and enhances visual appeal.
• Herbal tea: Serve alongside a warm cup of herbal tea to cleanse the palate after indulging in this sweet treat while providing a comforting experience.

With these tips and serving ideas, you’ll make your Lemon Curd Cheesecake with Shortbread Crust not just a dessert but an unforgettable culinary experience! Enjoy every moment spent creating this delicious treat.

Make Ahead and Storage

This Lemon Curd Cheesecake with Shortbread Crust is perfect for meal prep, allowing you to indulge in a delightful dessert whenever the craving strikes. Whether you’re planning for a special occasion or just want a sweet treat on hand, this cheesecake can be made ahead of time and stored effortlessly.

Storing Leftovers

• Store leftover cheesecake in an airtight container in the refrigerator.
• It will keep well for up to 3 days.
• Avoid covering it tightly to prevent condensation from forming on the surface.

Freezing

• Wrap individual slices of cheesecake tightly in plastic wrap and then in aluminum foil.
• Freeze for up to 2 months for optimal freshness.
• To thaw, place slices in the refrigerator overnight before serving.

Reheating

• There’s no need to reheat cheesecake; serve it cold directly from the refrigerator.
• If you prefer a slightly warmer slice, let it sit at room temperature for about 15 minutes before enjoying.

FAQs

Have questions about making this delicious Lemon Curd Cheesecake with Shortbread Crust? Here are some common ones:

Can I use store-bought lemon curd instead of making my own?

Absolutely! While homemade lemon curd adds a personal touch, store-bought options can save time without compromising flavor.

What makes the Lemon Curd Cheesecake with Shortbread Crust special?

This cheesecake combines rich cream cheese with bright lemon flavors, topped with homemade lemon curd and whipped cream, creating a delightful balance that’s perfect for any occasion.

Can I substitute sour cream in this recipe?

Yes! You can use Greek yogurt as a substitute for sour cream, giving your cheesecake a similar creamy texture and tangy flavor.

How do I know when my cheesecake is done baking?

Your cheesecake is perfectly baked when the edges are set, but the center remains slightly wobbly. It will continue to firm up as it cools.

Final Thoughts

I hope you enjoy making this Lemon Curd Cheesecake with Shortbread Crust as much as I do! It’s not just a dessert; it’s a sweet experience filled with vibrant flavors that brighten any day. Whether you’re serving it at a gathering or enjoying a slice all to yourself, it’s sure to bring smiles. Happy baking, and may your kitchen always be filled with joy!