Lemon Cheesecake with Tiptree Lemon Curd

Lemon Cheesecake with Tiptree Lemon Curd

Smooth, creamy, and layered with bright citrus flavor, this lemon cheesecake features a rich, velvety filling and a generous, glossy layer of Tiptree Lemon Curd on top. The thick curd finish adds a bold, tangy contrast—perfect for spring gatherings or any occasion that calls for a standout dessert.

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

For the Thick Lemon Curd Topping

Simple Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F.
  2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
  3. Press firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8–10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

  1. Beat cream cheese until smooth and creamy.
  2. Add sugar and mix until fully incorporated.
  3. Add eggs one at a time, mixing gently after each.
  4. Mix in sour cream, vanilla, lemon juice, and zest until smooth.
  5. Pour filling over the cooled crust and smooth the top.

3. Bake

  1. Bake at 325°F for 45–50 minutes, until the edges are set and the center slightly jiggles.
  2. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  3. Remove and refrigerate for at least 4 hours, preferably overnight.

4. Add the Thick Lemon Curd Layer

  1. Once fully chilled, gently warm the Tiptree Lemon Curd slightly (just enough to loosen it for spreading).
  2. Pour and spread a thick, even layer over the top of the cheesecake, going all the way to the edges.
  3. Chill again for 30–60 minutes to set the topping.
  4. Include any toppings of your choosing, blueberries and other fruits work great

Recipe Details

  • Prep Time: 20 minutes
  • Bake Time: 45–50 minutes
  • Chill Time: 4–6 hours
  • Servings: 8–10 slices

For clean slices, dip your knife in warm water and wipe between cuts. The thick layer of Tiptree Lemon Curd should sit beautifully on top, giving each slice a bright, glossy finish.

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