Lemon Swirl Cheesecake

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This classic baked cheesecake made with lemon curd will make your taste buds dance! Follow my step by step instructions and you'll find it's easy to make this descant dessert!

Slice of lemon swirl cheesecake garnished with lemon slice and mint.

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Why Choose This Recipe
Step by Step Instructions
Recipe FAQs and Expert Tips
Related Recipes
Lemon Swirl Cheesecake Recipe

Why Choose This Recipe

A classic baked cheesecake with lemon curd to give it a delicious zippy flavor!
Step by step instructions and pictures
Easy! Trust me, you can do this!
As Lemony as my Lemon Danish Sweet Rolls!

Step by Step Instructions

We're going to start with the lemon curd.
In a small pot bring ⅔ Cup sugar, ⅛ tsp salt, zest of 2 lemons, ½ Cup lemon juice and 6 Tbs. butter just to a boil.

Butter, sugar, lemon juice and zest brought to a boil.

While waiting for the contents in the pot to boil, soften the unflavored gelatin in the cold water.
Whisk it into the boiling lemon liquid in the pot until dissolved.

Crack the 2 eggs into a small deep bowl or a 4 cup measuring cup.
Whisk them well.
Once the gelatin in the pot is dissolved, slowly drizzle the hot lemon liquid into the eggs while whisking vigorously to temper the eggs.
After you've whisked all the hot liquid into the eggs pour it back into the pot and place it back on the stove over medium heat.
Continue to whisk until the lemon curd thickens enough to coat the back of a spoon.
Remove from the heat.
It's best if the lemon curd is not super hot when it's used in this cheesecake.
Cool it down quickly by setting the pot of lemon curd over a container filled with ice.
Stir it once in a while to help it cool faster.

Tempering the eggs with hot lemon liquid and returning to pot to cook.

Crush the shortbread cookies into fine crumbs and incorporate the sugar and butter into them.
Press into a 9 inch spring form pan.
Preheat your oven to 325 degrees.
In a large mixing bowl, beat the room temperature cream cheese until smooth.
Beat in the ⅔ Cup sour cream and ¾ Cup lemon curd until smooth.
Beat in ⅔ Cup sugar.
This is the time to make sure your mixture is completely smooth. Scrape down the sides of the bowl so there are no cream cheese lumps.
Add 2 tsp vanilla and 3 Tbs. flour. Beat until smooth.
Add the eggs and only beat until the 3 eggs are incorporated.
The eggs must be the last ingredient mixed in and after they are added only mix until the eggs are incorporated. The eggs hold air bubbles the more you mix after you've added them which will cause your cheesecake to collapse in the center upon cooling.

Pour the lemon cheesecake filling over the crust in the spring form pan.
Spoon ½ cup lemon curd into 3 or 4 strips across the top of the filling.
Move a knife in figure 8 type motions through the lemon curd and cheesecake filling to swirl it.
Bake at 325 degrees for 50-60 minutes.
The center 2-3 inches should still be jiggly.
Cool the cheesecake to room temperature then place it in the fridge overnight to cool and chill completely.
Run a sharp knife around the edge of the cheesecake and remove the outer ring of the spring form pan.
Slice your cheesecake and serve.

Spreading of filling over crust and swirling of the lemon curd.

Recipe FAQs and Expert Tips

No water bath?

Nope, this baked cheesecake does not need to be baked in a water bath. There isn't any advantage in doing so. As long as only bake until the center 2 to 3 inches of the cheesecake is still jiggly when the cheesecake is done rather than solid, you'll be just fine.

Do I have to use fresh lemons?

Yes, ALWAYS use fresh lemons for this recipe. You just can't get a good lemony flavor without fresh lemons.

How do I avoid the cheesecake cracking?

Cheesecakes crack from over baking. Don't bake until the entire cheesecake is solidly set. You're going to do a jiggle test before taking it out of the oven. Slightly jiggle the cheesecake. The center 2-3 inches should still jiggle.

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