Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
40 Mins
Total Time
22 Hours 45 Mins
Makes 10 to 12 servings

This indulgent recipe marries two delicious desserts: lemon bars and cheesecake. Using a dark springform pan ensures a golden brown crust on this tart dessert recipe without having to bake before adding the filling.

How to Make It

Step 1

Pulse first 3 ingredients in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 Tbsp. ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 Tbsp. remaining ice-cold water, 1 tsp. at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours.

Step 2

Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes.

Step 3

Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla.

Step 4

Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan.

Step 5

Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

Step 6

Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

Ratings & Reviews

b2lawrence's Review

January 03, 2015
Even my grandson who does not like cheesecake liked this one! Very light in texture with outstanding lemon flavor. Be sure to use the water bath when cooking.

Renerf's Review

April 29, 2013
I have made this cheesecake twice so far. Yes, it takes longer than most cheesecakes but well worth the time. Both times I made this I used a 13x9 pan. It came out perfectly. I plan on trying different ways of baking this delicious cake.

The most scrumptious and refreshing cheesecake you'll ever eat!

July 02, 2015
Lemon lovers dream! This is the best cheesecake I have ever eaten. The instructions are slightly tedious but the cookie dough rust and homemade lemon cud are soooo worth it!

Everything is great except the crust!

April 13, 2015
I'm giving this 3 stars simply because of the crust....I found it hard to work with, and it was much too dense for me.  The actual cheesecake, lemon curd and candied lemon slices were delicious!  The next time I make this it will be with a graham cracker crust.

branko's Review

March 20, 2014

johnsobs's Review

March 13, 2014

ladinka's Review

March 07, 2014
This was excellent! I followed the recipe as stated and ended up with a bit leftover lemon curd. I also didn't make the candied lemon slices, but sprinkled chopped pistachio on top. Very very good. It's tart but not bitter. We loved it.

kat642's Review

January 08, 2014

stephdmarsh's Review

December 24, 2013
My daughter made this for my birthday and what a hit! We all love it and have had several requests for it since. The curd is so simple and absolutely the best I've ever tasted. We will NEVER use jarred lemon curd again.

KiKiInKentucky's Review

November 22, 2013
Tastes amazing and was easy to convert into a gluten-free version. The only reason I didn't give this 5 stars is because of the amount of time and effort it takes to make it. Definitely worth it for a special occasion but not something I'd make just for a treat.