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Lemon Curd Cheesecake with Shortbread Crust

Lemon Curd Cheesecake with Shortbread Crust

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Indulge in a slice of our delightful Lemon Curd Cheesecake with Shortbread Crust, a dessert that perfectly marries tangy citrus flavor with creamy richness. This luscious cheesecake features a buttery shortbread crust and a smooth layer of zesty lemon curd, making it an irresistible treat for lemon lovers. Ideal for special occasions or casual gatherings, this dessert is easy to prepare and can be customized with fresh fruit or whipped cream on top. Make it ahead of time for a stress-free sweet ending to your meal that will leave your guests raving!

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. Make the lemon curd: Whisk together lemon zest, juice, sugar, salt, and eggs in a saucepan over low heat until thickened. Add butter until melted. Chill.
  2. Prepare the crust: Mix shortbread crumbs, sugar, salt, and lemon zest; combine with melted butter. Press into a springform pan and bake until golden.
  3. Make the filling: Beat cream cheese with sugar and arrowroot starch until smooth. Add sour cream, vanilla, lemon juice, and eggs one by one.
  4. Assemble: Pour filling over cooled crust and bake until set but slightly wobbly in the center.
  5. Cool: Let it cool in the oven before refrigerating overnight.
  6. Serve: Top with lemon curd and whipped cream if desired.

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