Print

Lemon Curd Cheesecake with Shortbread Crust

Lemon Curd Cheesecake with Shortbread Crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the creamy richness of this Lemon Curd Cheesecake with Shortbread Crust, a delightful dessert that perfectly balances sweet and tangy flavors. This cheesecake features a smooth, luscious filling made from rich cream cheese and zesty lemon curd, all set atop a buttery shortbread crust. It’s an impressive treat that’s surprisingly simple to prepare, making it ideal for any occasion—from intimate family dinners to festive gatherings. Serve it chilled, topped with homemade whipped cream and fresh berries for an unforgettable dessert experience. Once you try this recipe, it will surely become a favorite at your dessert table!

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
  • 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. Whisk together lemon zest, juice, sugar, salt, and eggs in a saucepan over low heat until thickened. Stir in butter until melted.
  2. Chill the curd by straining it into a bowl; cover with plastic wrap directly on the surface and refrigerate for at least one hour.
  3. Make the crust: Mix shortbread crumbs with sugar, salt, and lemon zest; combine with melted butter and press into a springform pan.
  4. Bake the crust at 350°F (175°C) for 10-12 minutes; cool on a wire rack.
  5. Prepare the cheesecake filling: Blend softened cream cheese with sugar, arrowroot starch, and salt until smooth. Add sour cream, vanilla extract, lemon juice, and eggs one at a time.
  6. Pour filling over the cooled crust and bake at 300°F (150°C) for about 60-65 minutes until edges are set but center is slightly wobbly.
  7. Cool gradually in the oven for 75 minutes; then refrigerate overnight.
  8. Prepare whipped cream topping by beating heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Top cheesecake with lemon curd and whipped cream before serving.

Nutrition

Find it online: https://isabellacooks.com/lemon-curd-cheesecake-with-shortbread-crust/