Instructions
- 1
Press shortbread crumbs and butter into springform. Bake 10 minutes at 325°F.
- 2
Make lemon curd: whisk yolks, sugar, lemon juice and zest in a saucepan. Cook over medium, stirring constantly, until thick enough to coat spoon. Remove from heat. Whisk in cold butter. Strain. Cool completely.
- 3
Beat cream cheese with sugar and lemon zest until fluffy. Add eggs one at a time on low.
- 4
Mix in sour cream. Pour over crust.
- 5
Bake in water bath at 325°F for 65-70 minutes. Cool in oven 1 hour.
- 6
Pour cooled lemon curd over set cheesecake surface. Tilt to cover.
- 7
Refrigerate 6 hours minimum until curd is set.
- 8
Garnish with lemon zest strips and fresh mint before serving.
Baker's Tip
The lemon curd must be cooled to room temperature before pouring on the hot cheesecake — if the curd is too cold it will seize on contact; too hot and it melts into the filling. Room temperature is the sweet spot for a clean, defined lemon layer.
Frequently Asked Questions
My lemon curd is lumpy — what went wrong?
The eggs cooked too quickly from high heat. Always cook curd over medium-low heat, never boil, and stir constantly. Strain through a fine sieve immediately after cooking — this removes any egg bits and gives a perfectly smooth, silky curd.
Can I use store-bought lemon curd?
Yes for convenience, but homemade is dramatically brighter and more tart. Store-bought curd is often too sweet and pale. If using store-bought, stir in the zest of 1 lemon and a tablespoon of fresh lemon juice to lift the flavor.
How do I prevent the curd layer from cracking?
Make sure the curd is at the exact right consistency — thick enough to set but thin enough to flow and self-level. A crack usually means the curd layer was too thick and set before leveling. Pour thinly and let gravity level it.
Can I torch the curd top like a creme brulee?
Yes — dust the curd surface with a thin even layer of sugar and torch until the sugar caramelizes. This creates a stunning crack-through brulee top with an intense caramel-lemon contrast. Do this right before serving only.
About This Recipe
A bright sunshine cheesecake with the most vibrant lemon curd poured over a silky cream cheese filling. The curd sinks slightly creating a two-tone cross-section — white cream beneath a vivid yellow lemon layer. Sharp, sweet and utterly beautiful.
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