Lemon Curd Swirl Cheesecake

This Lemon Curd Swirl Cheesecake recipe is a creamy vanilla flavored cheesecake with a homemade lemon curd swirl baked into the cheesecake. It is the best cheesecake and is perfect for Easter dinner, mother's day, or any other spring or summer celebration.

Jump to:

• ❤️ Why you'll love it
• 🥘 Ingredients
• 🔪 Instructions
• 🥄 Equipment
• 🥫Storage
• 📖 Variations
• 💭 Tips
• 📚 Related Recipes
• 🍽 Serve with..
• The Last Word
• 📖 Recipe
• 💬 Comments

❤️ Why you'll love it

Low fat recipe: Made with reduced fat and fat free cream cheese, you have a rich baked cheesecake with less fat.

Citrus flavors: bright lemon flavor shines through in this lemon swirl cheesecake.

Easter dessert: it is the perfect cheesecake for Easter dessert. It is also great for mother's day, baby showers, and bridal showers.

🥘 Ingredients

All-purpose flour

Granulated sugar

Unsalted butter

Ice water

Cooking spray

Fat-free cream cheese

Reduced fat fat cream cheese

Fresh lemons: will use both the juice and the lemon zest.

Vanilla extract

Salt

Large eggs

🔪 Instructions

For the lemon curd

1. In a large saucepan over medium heat, combine the sugar, egg yolks, and lemon rind using a hand whisk.
2. Cook for 3 minutes, until sugar dissolves and mixture is pale yellow
3. Stir in lemon juice and butter. Cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
4. Transfer lemon curd to a large bowl and cover the top of the curd with plastic wrap. Cool completely.
5. Chill lemon curd until ready to use.

To prepare the crust

1. Preheat oven to 400°.
2. Place ⅔ cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal.
3. With food processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
4. Transfer shortbread crumbs to 9-inch springform pan coated with cooking spray. Firmly press mixture into bottom of pan.
5. Place in oven and bake 10 minutes, until lightly golden around the edges. Cool on a wire rack.
6. Reduce oven temperature to 325.

To prepare the filling

1. In a large bowl, using a electric mixer, beat cream cheese at high speed until smooth.
2. Add sugar, flour, lemon zest, and salt to the cream cheese. Mix until well combined.
3. Add eggs, 1 at a time to the cream cheese mixture, beating well after each addition.
4. Pour the cheesecake batter into prepared pan.
5. Spoon mounds of chilled lemon curd over top of cheesecake batter.
6. Swirl curd and cheesecake batter using the tip of a knife.

To bake the cheesecake

1. Bake 1 hour and 15 minutes or until cheesecake is almost set.
2. Remove cheesecake from oven, and cool to room temperature.
3. Cover and chill for at least 8 hours.

🥄 Equipment

Large saucepan

Mixing bowls

Spring form pan: use a 9" pan, and spring form is best as the sides will release, making it easy to serve the cheesecake.

Electric mixer

Food processor (or pastry blender)

Tablespoon

Microplane zester

Citrus juicer

Offset spatula

Small knife

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: store in a freezer safe airtight container up to 3 months.

📖 Variations

• Make a graham cracker crust to use in place of the shortbread crust.
• You can skip making the lemon curd and purchase a good lemon curd to use in it's place.
• Substitute strawberry curd for the lemon curd
• Make homemade whipped topping by blending ½ cup heavy cream and 1 tablespoon powdered sugar together in a blender until stiff peaks form. Top with whipped cream and garnish with a lemon wheel or zest.

💭 Tips

• Make lemon curd a day ahead if possible to give it time to set up and thicken.
• Once cooked, press clear plastic wrap tight to the lemon curd to prevent a skin from forming on top of the curd.
• For best results, refrigerate the cheesecake overnight.
• If desired, line the bottom of the springform pan with parchment paper for easier removal of the cheesecake from the bottom of the pan.

📚 Related Recipes

Lemon Drop Martini are a delicious and bright adult spring and summer beverage.

Easy Lemon Bars with Shortbread Crust, everyone will love these tangy bars!

New York Style Cheesecake pure, unadulterated cheesecake!

Rhubarb Cheesecake sweet, tart, creamy, and delicious!

Lemon Cheesecake Muffins are a delicious texture packed with lemon flavor.

Glazed Lemon Cookies a shortbread cookie with a light lemon glaze.

🍽 Serve with..

Serve cheesecake with a dollop of sweetened whipped cream and a tablespoon of lemon curd. Garnish with lemon slices if desired.

The Last Word

Many bake their cheesecakes using a water bath by wrapping the cheesecake pan with aluminum foil and placing it in a larger baking pan filled with water. The steam created by this can help prevent cracks in the cheesecake.

I personally do not do this with this cheesecake and have had no issues with cracks in the top of my cake. However, if you prefer to not take the chance of the cheesecake cracking, feel free to do the water bath.

---

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe