Greg Dupree; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Hands-on Time
40 Mins
Total Time
22 Hours 45 Mins
Yield
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

Renerf's Review

JanetFaust
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.

lgo0514
April 10, 2018
Try cooking with your pans in a hotter oven - maybe 350

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

Amanda
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!

b2lawrence's Review

eamorner
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.

Magnificent!

stephdmarsh
December 09, 2018
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!

Everything is great except the crust!

d06h0201
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.

MyHorseNutmeg's Review

KiKiInKentucky
August 19, 2013
N/A

Dukelvr's Review

Hopediller
March 17, 2013
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.

clavarra's Review

susanmurray
February 03, 2013
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.

d06h0201's Review

johnsobs
February 13, 2013
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.