This must try, melt in your mouth lemony cheesecake is a beautifully elegant dessert made from scratch in your very own kitchen!

I’ve got a new recipe for all you lemon lovers! This lemon cheesecake does not lack in lemon flavor in any way. It’s lemon inside and out! And check out that beautiful swirly lemon top! You definitely can’t go wrong with this descant dessert! It’s smooth, creamy and melts in your mouth! Totally worth the time and effort!

How to make:

Lemon Curd:

In a small pot bring 2/3 Cup sugar, 1/8 tsp salt, zest of 2 lemons, 1/2 Cup lemon juice and 6 Tbs. butter just to a boil.
While you are watching for that to boil, crack the 2 eggs into a small deep bowl or a 4 cup measuring cup. Whisk them and set them aside.
Once the mixture in the pot starts to boil slowly drizzle the hot 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 so to cool it down quickly put some ice in a large bowl. Pour the hot lemon curd in a smaller bowl and place the small bowl over the ice. Whisk it here and there as you continue to work on the rest of the cheesecake.

Shortbread Crust:

Crush the shortbread cookies into fine crumbs and incorporate the sugar and butter into them.
Press into a 9 inch spring form pan.

Filling:

Preheat your oven to 325 degrees.
In a large mixing bowl, beat the cream cheese until smooth.
Beat in the 2/3 Cup sour cream and 3/4 Cup lemon curd until smooth.
Beat in 2/3 Cup sugar. This is the time to make sure your mixture is completely smooth. No cream cheese lumps.
Add 2 tsp vanilla and 3 Tbs. flour. Beat until smooth.
Add the mix and only beat until the 3 eggs are incorporated.
Pour the lemon cheesecake filling over the crust in the spring form pan.
Spoon 1/2 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.

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 you understand that 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.

Tips:

ALWAYS use fresh lemons for this recipe. You just can’t get a good lemony flavor without fresh lemons.
The cream cheese MUST be room temperature so you will be able to beat it completely smooth!
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.
Don’t bake until the entire cheesecake is set. The center 2-3 inches should still be jiggly.

More Cheesecake Recipes!

Nutter Butter Peanut Butter Cheesecake

Raspberry Swirl Cheesecake Bites

Chocolate Truffle Cheesecake Bites

Chocolate Crumble Cheesecake Bars

Have you tried this recipe? If so leave me a rating and a comment below!

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