Lemon Curd Cheesecake Slice

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Lemon Curd Cheesecake Slice is a luscious dessert that combines the creamy richness of cheesecake with the zesty brightness of lemon curd. It’s baked in a rectangular pan, making it ideal for slicing into squares or bars that are easy to serve. This dessert is perfect for spring and summer gatherings, as the tangy lemon flavor adds a refreshing twist to classic cheesecake.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature

For the Lemon Curd Topping:

• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup unsalted butter, cut into cubes

Instructions

1. Prepare the Crust

• Preheat the Oven: Preheat your oven to 350°F (175°C).
• Mix the Crust Ingredients: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles wet sand.
• Press the Crust: Press the mixture evenly into the bottom of a greased 9×13-inch baking pan. Use the back of a measuring cup to press it down firmly.
• Bake the Crust: Bake for 10 minutes, then remove from the oven and let it cool slightly.

2. Make the Cheesecake Filling

• Beat Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
• Add Sugar and Sour Cream: Add the granulated sugar, sour cream, and vanilla extract, and beat until well combined.
• Add Eggs: Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air bubbles.
• Pour Over Crust: Pour the cheesecake filling over the baked crust and spread it evenly.

3. Bake the Cheesecake

• Bake: Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center.
• Cool: Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.

4. Make the Lemon Curd Topping

• Cook the Lemon Curd: In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, and eggs until well combined. Place over medium heat, stirring constantly.
• Add Butter: Gradually add the butter cubes, continuing to stir until the curd thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.
• Strain and Cool: Strain the lemon curd through a fine-mesh sieve to remove any lumps, then let it cool slightly.

5. Top the Cheesecake

• Add Lemon Curd: Once the cheesecake is chilled, spread the lemon curd evenly over the top of the cheesecake layer.
• Chill Again: Return the cheesecake to the refrigerator and chill for at least 1 hour to allow the lemon curd to set.

6. Serve

• Slice and Serve: Cut into squares or slices and serve chilled. Garnish with a sprinkle of lemon zest or fresh berries if desired.

Cooking Notes

• Cream Cheese: Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
• Lemon Curd: Stir constantly while cooking the lemon curd to prevent the eggs from scrambling. Cook low and slow for the best results.
• Chill Time: Allow sufficient time for chilling. Chilling overnight helps the cheesecake slice and set properly.

Variations

• Berry Lemon Cheesecake: Add a layer of fresh blueberries or raspberries between the cheesecake and lemon curd for a burst of berry flavor.
• Graham Cracker Alternative: Try using shortbread or digestive biscuits for the crust for a different texture and flavor.
• No-Bake Version: For a no-bake option, use a gelatin-based cheesecake filling, and skip baking altogether.

Frequently Asked Questions (FAQs)

Can I make Lemon Curd Cheesecake Slice ahead of time?

Yes! This cheesecake is perfect for making ahead. It can be prepared up to 2 days in advance and stored in the refrigerator until ready to serve. The lemon curd topping also benefits from sitting, allowing the flavors to meld.

How do I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Cover tightly to keep the lemon curd fresh.

Can I freeze Lemon Curd Cheesecake Slice?

You can freeze the cheesecake without the lemon curd. Wrap the cooled cheesecake (without the topping) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before adding the lemon curd and serving.

Can I use store-bought lemon curd?

Yes, you can use store-bought lemon curd if you prefer. This will save some time and effort, but homemade lemon curd adds a rich, fresh flavor.

What can I serve with Lemon Curd Cheesecake Slice?

This cheesecake is delicious on its own but can also be served with a dollop of whipped cream, a handful of fresh berries, or a drizzle of raspberry sauce.

Lemon Curd Cheesecake Slice is a beautifully balanced dessert that’s both rich and refreshing. The creamy cheesecake layer and tangy lemon curd topping make for an indulgent yet zesty treat that’s perfect for any occasion. Whether for a springtime celebration or a special gathering, these cheesecake slices are sure to impress.

Try this recipe for a perfect blend of creamy sweetness and tart brightness that will leave everyone wanting more!

Let me know if you need more variations or additional tips for this recipe!