Lemon Curd Cheesecake

A topping of lemon curd adds an intensely tart flavor to this lemony cheesecake with a shortbread crust.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 608 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 tablespoon lemon zest
• 2 tablespoons all-purpose flour
• ½ teaspoon lemon extract
• 2 large eggs
• 3 (8 ounce) packages cream cheese, softened
• 4 tablespoons unsalted butter, melted
• 1 large egg yolk
• ¼ cup whipping cream
• 2 cups crushed shortbread cookie crumbs
• 1 (11 ounce) jar prepared lemon curd

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Step 2

Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.

Step 3

Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.

Step 4

Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.

Step 5

Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.

Step 6

Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

Step 7

Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.

Step 8

When ready to serve, spread top with lemon curd.