Go Back
–+ servings
Lemon Curd and Vanilla Cheesecake

Lemon Curd and Vanilla Cheesecake

Delight your guests with this Lemon Curd and Vanilla Cheesecake, featuring a tangy lemon flavor and a creamy texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 0.75 cups granulated sugar
  • 1 tsp pure vanilla extract
  • 0.5 cups sour cream
  • 0.25 cups freshly squeezed lemon juice
  • 1 zest of 1 lemon
  • 3 large eggs

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • electric mixer
  • Whisk
  • Spatula
  • saucepan

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter and press into a 9-inch springform pan.
  2. Bake the crust for about 10 minutes until golden brown. Let it cool completely.
  3. In a large bowl, beat cream cheese until smooth. Gradually add sugar and mix until fluffy.
  4. Incorporate sour cream, vanilla extract, lemon juice, and lemon zest. Add eggs one at a time, mixing gently after each addition.
  5. Pour the mixture over the cooled crust and bake for 50-60 minutes until slightly jiggly in the center.
  6. Cool in the oven with the door slightly ajar for an hour before chilling in the fridge until set.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 6gFat: 27g

Notes

Store leftover cheesecake tightly covered in the refrigerator for up to a week. For freezing, wrap slices in plastic wrap and foil for up to three months.

Tried this recipe?

Let us know how it was!