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.
My Sister-in-law is your biggest fan. My brother began her Annual Christmas Recipes book subscription before they married in 1971 - they're still coming! Well, she made this for a family Christmas dinner and I fell in love. Within a month, I had made TWO, of course sharing with my friends and neighbors! Outstanding and your Easy Lemon Curd is perfect to use with this! Total perfection!
Try cooking with your pans in a hotter oven - maybe 350
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!
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.
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.
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.
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.
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.
Delicious! Turned out absolutely perfect!
This is the first cheesecake I have ever made and it turned out to be delicious! I will say it does take time to prepare (mostly the chilling), so for anyone wanting to make this for an occasion you may want to start a day or two before.
Delicious cheesecake. Takes a long time, so be sure to plan ahead. Make sure you chill right up until serving so that it slices easier.
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.
One of the best cheesecakes I've ever made, a big office hit. Wish I would have read the instructions well in advance as it took longer than any other cheesecake to make, but boy was it worth it!!
The lemon cured was excellent. The crust was a bit tough and difficult to cut. The cheesecake part was a bit more "curdle" than smooth texture. I assume that is from the four eggs and no creams or milk? Overall a great cheesecake, but nothing like others I have made.
I made this for a dinner party. I omitted the candied lemon slices and served with a dollop of whipped cream and fresh berries. Beautiful presentation as well as spectacular flavors and texture - including the crust. Also -the best recipe for lemon curd - excellent texture and flavor. I was a bit pressed for time and would agree - start the day before.
The most delicious cheesecake I've ever made/taste. I so agree with the excellent texture and lemon flavor!! To answer the comment on the dark spring form pan, I do not have a 9" dark but I do have the light color and used it and the crust was perfect. Definitely a two day creation. Make the lemon curd first so to have time to chill. I made a double recipe of the lemon curd, it freezes well. I too served a couple of Tablespoons. of lemon curd on the side which was just enough. Will definitely make again SOON!!
you said in the beginning using a dark springform pan ensures a golden brown crust without having to bake before adding the filling.. well, what if you don't have a DARK springform pan? i have an old springform pan, but it is not DARK. so, what do you do then? you did not follow up on that. didn't want to waste my time on a recipe that isn't clear right from the beginning. and, it sounded so good.
The best lemon desert I've ever made. My wife agrees too. Agree with others that it is really a 2-3 day creation if you happen to work but also totally worth it.
Excellent! I topped with blueberries and a small spoon of lemon curd on top with a mint leaf. Beautiful presentation and not to tart. The quick and easy lemon curd recipe was very easy and sooooo good.
Just had this at a birthday party and it was the hit of the party. Very light for a cheesecake and absolutely fantastic. Can't wait to make it.
Excellent and flavorful. The presentation is gorgeous too. I especially liked the shortbread-style crust as I'm not a fan of graham cracker crusts on a cheesecake. I started making the components on a Wednesday (lemon curd and candied slices) and mixed & baked on a Thursday to then chill overnight and serve for Friday dinner. You definitely need to plan ahead. Each step didn't take long in itself; it was the allowances for chilling time that makes it drawn out. Great recipe and it came out picture perfect!
Excellent texture and intense lemon flavor. Must make ahead , but I thought it was easy. The only thing I might do differently is to not top with the remaining lemon curd, but instead serve a large spoonful of lemon curd on the side along with some blackberries. Almost too tart ... yum! Susie
This recipe was excellent! It was labor intensive and you definetly have to make time for all the steps but soooo worth it! It was one of the best lemon desserts I have ever tasted. I made if for my son's 20th birthday. Lets just put it this way he ate 4 pieces by the end of the night!!!!! So worth the effort!
