Description
Lemon Curd Cheesecake with Nutty Crust & Fresh Berries combines zesty homemade lemon curd, a rich cream cheese filling, and a buttery nut-based graham crust. Topped with fresh berries and optional whipped cream, it’s an unforgettable dessert for any occasion.
Ingredients
Scale
- Lemon Curd
- 3 large egg yolks
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 cup fresh lemon juice
- 1 to 2 teaspoons lemon zest
- 1/4 cup salted butter, softened and cut into small pieces
- 1 tablespoon heavy cream
- Nutty Crust
- 1 3/4 cups graham cracker crumbs
- 1/4 cup finely chopped almonds or pecans
- 1/2 cup salted butter, melted
- 2 tablespoons granulated sugar
- Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 to 1 tablespoon lemon extract, to taste
- 1/2 tablespoon vanilla extract
- 1 large egg, room temperature
- Sour Cream Layer
- 3/4 cup sour cream
- 3 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- Optional Toppings
- 1 1/2 to 2 cups fresh mixed berries
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Prepare the lemon curd by whisking the egg yolks, sugar, lemon juice, and lemon zest in a heatproof bowl until smooth.
- Transfer the mixture to a saucepan and cook over low heat, whisking constantly, until it begins to thicken, about 5 minutes.
- Add the butter gradually, stirring until fully melted and the curd coats the back of a spoon.
- Remove from heat, strain for a smooth texture, then whisk in the heavy cream. Cover directly on the surface and chill until cold.
- Make the crust by combining graham cracker crumbs, chopped nuts, melted butter, and sugar in a bowl.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan. Set aside.
- In a mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 2 minutes.
- Add the heavy cream, lemon extract, and vanilla, mixing until blended.
- Add the egg and mix just until incorporated, being careful not to overmix.
- Pour the filling over the crust and smooth the top.
- Wrap the outside of the pan with foil and place it in a larger baking dish.
- Pour hot water into the outer dish until it reaches about 1 inch up the sides of the pan.
- Bake at 350°F for 65 to 75 minutes, until the edges are set and the center gently jiggles.
- Turn off the oven and let the cheesecake rest in the water bath for 20 minutes.
- Remove and refrigerate for at least 2 hours, or until fully set.
- Mix the sour cream, sugar, and vanilla until smooth, then spread evenly over the chilled cheesecake.
- Spoon the lemon curd on top, leaving layers distinct or lightly swirling if desired.
- Chill for another 1 to 2 hours before serving.
- If using whipped cream, beat the heavy cream and sugar until soft peaks form.
- Garnish with fresh berries and whipped cream just before slicing and serving.
Notes
- This cheesecake can be made a day in advance. <li.Store leftovers in the refrigerator.
- Use fresh berries for the best flavor.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg