Thanks! My recipe creates more lemon curd than you need for this recipe. More →, © 2020 Shugary Sweets. Or buy a jar at the store. I created a fun little group on facebook and I’d love for you to join in! In the bowl of an electric mixer fitted with a paddle attachment or in a large bowl with a handheld mixer beat the cream cheese for 2 minutes until soft and combined. Start with the crust. Please leave a comment on the blog or share a photo on Instagram, Today’s recipe for Lemon Cheesecake was originally published on Shugary Sweets on July 30, 2014 and has been republished in August 2018. Cool on a wire rack until ready to use. Turn off oven and let sit undisturbed for about 45 minutes. Remove 3 cups of batter, and place in a medium bowl. Repeat procedure with remaining halves of untinted and pale yellow tinted batters. If I had to bake it in a cake pan I would try lining the pan with heavy-duty foil so it overhangs on the sides, then line it with parchment paper. Have you ever made lemon curd in the microwave? Your email address will not be published. I would add the lemon curd and whipped cream before you are going to serve it, I do not recommend freezing the toppings. Learn how your comment data is processed. Thanks, Aimee for sharing this delicious recipe!! I mean seriously, do you know how exciting it was to return home to a freshly baked cheesecake? Southern Living is part of the Meredith Home Group. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. To make crust, blend cookies in food processor until fine Incorporate melted butter until even. Can this be made without a springform pan? Beat cream cheese with a heavy-duty mixer on medium speed until creamy, about 5 minutes. And today, being National Cheesecake Day, is one of my favorites! Gradually add sugar and flour, beating until smooth. Hi Ashley, the cream cheese is the bulk of what makes the cheesecake so you cannot cut it down without also cutting down the rest of the ingredients. Nutrient information is not available for all ingredients. Can you cut down 18oz to 8.9oz just one pack of philadelphia creamchesse? Or buy a jar at the store. Feel free to message me with any questions! Discover new “signature” desserts! I love the idea of a chocolate crust with the lemon besides the typical graham crackers. For me, a dessert, or any food for that matter, is all about contrasting textures, this lemon curd cheesecake recipe is just that. This is the most perfect cheesecake for the summer time! Then make your cheesecake filling. These simple and spectacular Southern cakes deserve a comeback, These sides will be the real stars of Thanksgiving dinner. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. And then top with whipped cream, you can use store-bought or homemade. Just like I’m afraid to make macarons. Fill dish with hot water to about 1-2 inches up sides of cheesecake pan. Be sure to follow me on Instagram and tag #shugarysweets so I can see all the wonderful SHUGARY SWEETS recipes YOU make! The liners will help you get the cheesecake out of the pan without causing damage to the cake. Dress it Down: Leave off the berries to enjoy the pure lemony cheesecakey goodness. MMM so citrusyyyy! Percent Daily Values are based on a 2,000 calorie diet. Add heavy cream, lemon juice, and lemon zest mixing until fully combined. Slowly add cooled white chocolate mixtures. Lemon Curd Cheesecake is a delicious, creamy cheesecake made with a crunchy graham cracker crust filled with a luscious cheesecake batter made with lemon juice and lemon zest. This site uses Akismet to reduce spam. Lemon is my favorite in the summer time! Make sure you cream cheese is softened to room temperature, if the cream cheese is not soft enough you will end up with a lumpy cheesecake. Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Stir in lemon zest, lemon juice, and heavy cream. Cream cheese will not blend smoothly if it’s fridge cold and the overall cheesecake will be much smoother if all the ingredients are at room temperature when mixed. (for nice clean slices, run knife in hot water and wipe with paper towel after each slice). I can’t wait to make it again for a party this weekend! XX Liz. Place lemon curd on top of cheesecake and use an offset spatula to gently push it so the curd is an even layer. It’s a take on my last name. Set aside to cool (about 15 minutes). Today’s recipe uses one fresh lemon, zested into the cheesecake filling and some homemade Lemon Curd on top. Stir together crushed cookies and melted butter in a bowl. Bake at 325°F until center is almost set but still slightly wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. To make the cheesecake filling, start with room temperature ingredients. Dollop half of untinted batter into prepared crust. Some people celebrate Christmas, Elvis’ birthday, anniversaries. You can also try this, 2 packages (8oz each) Cream Cheese, softened. Good suggestion! Every bite is so refreshing, thanks for sharing! You can make the lemon curd up to two weeks in advance; just be sure to store it in the refrigerator. The trendy haircuts you’ll be seeing everywhere next year. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Information is not currently available for this nutrient. Lemon has always been my obsession, this cheesecake was so so so so good!