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Lemon Curd Cheesecake with Shortbread Crust

Lemon Curd Cheesecake with Shortbread Crust
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Indulge in the delightful flavors of this Lemon Curd Cheesecake with Shortbread Crust. This creamy dessert harmoniously balances tangy lemon curd and a rich cheesecake filling, all set atop a buttery shortbread crust. Perfect for any occasion, whether it’s a family gathering or a simple weeknight treat, this cheesecake will impress with its stunning layers and zesty taste. Easy to make and even easier to enjoy, this recipe is sure to become a favorite in your collection. Serve it chilled, topped with fresh lemon slices or berries for an extra touch of elegance.

Ingredients

Scale
  • 1 1/2 tsp lemon zest
  • 6 Tbsp lemon juice
  • 1/2 cup granulated sugar (for curd)
  • 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 (for crust)
  • 1/4 tsp salt
  • 2 tsp lemon zest
  • 5 Tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, cubed and softened
  • 1 cup granulated sugar (for filling)
  • 2 tsp arrowroot starch
  • 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. Prepare the lemon curd by whisking together lemon zest, juice, sugar, salt, and eggs in a saucepan over low heat until thickened. Remove from heat and stir in butter pieces until melted. Strain through a fine mesh sieve and chill.
  2. Preheat oven to 350°F and prepare a springform pan by greasing with butter and lining with parchment.
  3. For the crust, mix shortbread crumbs, sugar, salt, lemon zest, and melted butter; press into the pan and bake until lightly golden.
  4. In a bowl, beat softened cream cheese with sugar until smooth. Add sour cream and eggs gradually to combine without overmixing.
  5. Pour filling over cooled crust; bake until edges are set but center wobbles slightly.
  6. Turn off the oven and cool cheesecake inside before refrigerating overnight.
  7. Whip heavy cream with powdered sugar for topping before serving.

Nutrition

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