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Lemon Curd Marbled Cheesecake

  • Author: Taming of the Spoon
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: About 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This lemon curd marbled cheesecake is a New York style cheesecake swirled with tangy lemon curd.



For the lemon curd

  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces

For the crust

  • 1 1/3 cups finely ground graham cracker crumbs (about 7 ounces)
  • 1/3 cup granulated sugar
  • 1/8 teaspoon table salt
  • 5 tablespoons unsalted butter, melted

For the filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla


For the lemon curd

  1. Whisk together the lemon zest, juice, sugar, and eggs in a medium saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold whisk marks, about 6 minutes.
  2. Strain lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve with a spatula into the dish. Cover the surface of the lemon curd with wax paper to prevent a skin from forming. Cool completely, stirring occasionally, about 30 minutes.

For the crust

  1. Heat oven to 350 degrees. Stir together the graham cracker crumbs, sugar, and salt. Add the butter and stir together until the butter is evenly mixed in. Press the crumb mixture onto the bottom and 1 inch up the side of a springform pan. Bake the crust for 10 minutes, then cool crust completely in the pan on a rack.

For the filling and baking cheesecake

  1. Reduce oven temperature to 300 degrees.
  2. Beat together the cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
  3. Pour 2/3 of cream cheese filling into cooled crust, then spoon 2/3 of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs from getting into filling.) Repeat with remaining filling and curd.
  4. Bake cheesecake until set 1 1/2 inches from edge but center jiggles slightly when pan is gently shaken, about 45 minutes. The center of the cake will appear very loose but will continue to set as it cools. Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen (this will help prevent cracks from forming as the cheesecake cools). Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Then cover cheesecake with plastic wrap until ready to serve. Remove side of springform pan before serving.


Keywords: lemon cheesecake

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