Lemon Curd Cheesecake

So here’s a dessert you can make that will put yesterday’s lemon curd recipe to good use.  My mom made it this weekend for my dad (it’s their 30th anniversary!) and we all loved it.  She adapted it from a Bon Appetit recipe, using pecans instead of walnuts, adding sugar to the crust, using less lemon curd on the topping … things like that. Oh, and have I mentioned my mom’s obsession with Bon Appetit? I think she has every issue since she started collecting them in January 1984.  That’s also the year she had me. I’d say it was a good year for my mom.
Here’s everything you need. And one thing you don’t. (I think the pepper in the background was desperately trying to write himself into this recipe. Don’t be fooled. He doesn’t belong here.)

Here’s how it’s done. Pulse the graham crackers, lemon peel, powdered sugar and pecans in a food processor until coarsely ground. Leave some texture to the mixture as it will add crunch to the crust.

Then add the melted butter and mix by hand until the crumbs are moist.

With your hands, press the mixture into the bottom of a 9 in. springform pan and bake for 10 minutes, or until set. Cool.

Meanwhile, beat the cream cheese, lemonade concentrate and lemon peel in large bowl until smooth. Then add the sour cream and beat some more. Then add the eggs one at a time, beating just until combined. Once combined, spread the mixture over the cooled crust and bake. Cool for 5 minutes.

Here’s the fun part – making it look good. Whisk sour cream in a bowl until smooth and spread it over the top of the warm cheesecake. Then, whisk the lemon curd until smooth and put dollops of it all over the sour cream. With a knife, swirl the toppings together to create a marbled effect. Refrigerate overnight.

When you’re ready to serve it, pipe unsweetened whipped cream around the edges and enjoy!

Ingredients (Crust)

  • 6 whole graham crackers (about 3 oz.)
  • 1 c. pecans, toasted
  • 3 tbsp. powdered sugar
  • 3 tbsp. butter, melted
  • 2 tsp. grated lemon peel

Ingredients (Filling)

  • 2 8 oz. packages cream cheese, room temperature
  • 1/2 c. sugar
  • 1/2 c. frozen lemonade concentrate, thawed
  • 2 tsp. grated lemon peel
  • 3/4 c. sour cream
  • 2 large eggs

Ingredients (Topping)

  • 1 1/2 c. sour cream, room temperature
  • 3/4 c. lemon curd
  • 2/3 c. chilled whipping cream


  1. Position rack in center of oven and preheat to 350 degrees
  2. Coarsely grind graham crackers, pecans, powdered sugar, and lemon peel in food processor
  3. Mix in melted butter until crumbs are moistened
  4. Press mixture into bottom (not sides) of 9 in. springform pan
  5. Bake until set (about 10 minutes) and set aside to cool
  6. For filling, beat cream cheese, sugar, lemonade concentrate and lemon peel in large bowl until smooth
  7. Beat in 3/4 c. sour cream
  8. Add eggs 1 at a time, beating just until combined
  9. Pour filling into crust
  10. Bake until center moves only slightly when pan is shaken, about 50 minutes
  11. Transfer cake to rack, cool 5 minutes
  12. For topping, whisk  sour cream in a bowl until very smooth and spread over cheesecake
  13. Whisk lemon curd in a separate bowl until very smooth and drop dollops sporadically across cheesecake
  14. Using a knife, swirl toppings together to create a marbled design
  15. Chill cake uncovered overnight
  16. Before serving, pipe unsweetened whipped cream around edge of cake
  17. Eat it



2 thoughts on “Lemon Curd Cheesecake

  1. i just learned how to make my own crust out of graham crackers the other day… but i cheated, i didn’t process the crackers… because you can actually buy graham cracker crumbs!! it was so easy ! i made a blueberry pie that was way too sweet, but so good. i love your step-by-step pictures … i need to go grocery shopping and make all these dazzling recipes!

    ❤ jena

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