Lemon Curd Cheesecake with Shortbread Crust

Rich and creamy Lemon Curd Cheesecake with Shortbread Crust is a delightful dessert that will impress your family and friends. This cheesecake is not only perfect for special occasions like birthdays and holidays but also a fantastic treat for weekend gatherings. Its standout qualities include a buttery shortbread crust, tangy lemon curd filling, and a luscious topping of whipped cream. Lemon lovers will find this dessert irresistible!

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of tangy lemon curd and rich cream cheese creates a heavenly taste.
• Easy to Follow: Simple step-by-step instructions make this recipe beginner-friendly.
• Versatile Dessert: Perfect for any occasion, from casual dinners to festive celebrations.
• Elegant Presentation: The bright lemon curd topping and whipped cream add a beautiful touch.
• Make Ahead Option: This cheesecake can be made in advance, saving time on the day of your event.

Tools and Preparation

Before you start baking your Lemon Curd Cheesecake with Shortbread Crust, gather the necessary tools. Having everything ready will streamline the process.

Essential Tools and Equipment

• Springform pan
• Heavy saucepan
• Mixing bowls
• Whisk
• Rubber spatula
• Fine mesh sieve
• Electric mixer
• Piping bag (optional)

Importance of Each Tool

• Springform pan: Allows for easy release of the cheesecake without damaging its shape.
• Heavy saucepan: Ensures even cooking when making the lemon curd, preventing burning.
• Electric mixer: Saves time and effort when mixing the cream cheese and whipping cream to perfection.

Ingredients

For the Lemon Curd:

• 1 1/2 tsp lemon zest
• 6 Tbsp lemon juice
• 1/2 cup granulated sugar
• pinch of salt
• 2 large eggs, at room temperature
• 1/4 cup unsalted butter, cut into small pieces

For the Shortbread Crust:

• 2 cups shortbread cookie crumbs (315 grams, pulsed)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 tsp lemon zest
• 5 Tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz full fat cream cheese, cubed, softened
• 1 cup granulated sugar
• 2 tsp arrowroot starch
• 1/4 tsp salt
• 1 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 4 large eggs, at room temperature

For Topping:

• 1 cup cold heavy cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

How to Make Lemon Curd Cheesecake with Shortbread Crust

Step 1: Make the Lemon Curd

Whisk together lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cook over moderately low heat while whisking constantly until slightly thickened. Add butter gradually while whisking until melted. Continue until curd is smooth and coats the back of a spoon (about 5 minutes total). Strain through a fine mesh sieve into a bowl. Press plastic wrap directly onto the surface and chill until cold – at least one hour.

Step 2: Prepare the Crust

Preheat oven to 350°F. Brush the bottom and sides of a 9-inch springform pan with softened butter. Line with parchment paper. In a medium bowl, whisk together shortbread cookie crumbs, sugar, salt, and lemon zest. Add melted butter; mix until resembling wet sand. Press firmly across the bottom and halfway up the sides of prepared pan using the bottom of a measuring cup.

Step 3: Bake the Crust

Bake for 10 to 12 minutes or until lightly golden and set. Transfer to wire rack to cool for 30 minutes before reducing oven temperature to 300°F.

Step 4: Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese with sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down sides; add sour cream, vanilla extract, and lemon juice. Mix on low speed for 30 seconds. Add eggs one at a time on low speed just until combined; scrape down after each addition.

Step 5: Bake Cheesecake

Pour filling over cooled crust; smooth top with an offset spatula. Bake at 300°F for about 60 to 65 minutes until edges are set but center is slightly wobbly.

Step 6: Cool Cheesecake

Once baked, turn off oven and prop door open with a wooden spoon; cool cheesecake inside for 75 minutes. Then remove from oven; run thin spatula around edge to prevent sticking. Cool on wire rack for another hour before refrigerating overnight uncovered.

Step 7: Prepare Topping

When ready to serve, pour heavy cream into chilled mixing bowl fitted with whisk attachment. Beat on medium-high speed until thickened; gradually add powdered sugar then vanilla until stiff peaks form.

Step 8: Assemble Dessert

Top cheesecake with chilled lemon curd using an offset spatula. Pipe whipped cream around edges if desired; garnish with lemon slices for elegance.

This Lemon Curd Cheesecake with Shortbread Crust is sure to become your new favorite dessert!

How to Serve Lemon Curd Cheesecake with Shortbread Crust

Lemon curd cheesecake with shortbread crust is a delightful dessert that can be served in various ways. Here are some serving suggestions to elevate your cheesecake experience.

With Fresh Berries

• Strawberries – Slice fresh strawberries and arrange them on top of the cheesecake for a vibrant color contrast and added sweetness.
• Raspberries – Scatter raspberries around the plate for a tangy burst of flavor that complements the lemon.
• Blueberries – Add a handful of blueberries for a juicy, sweet addition that pairs well with the tartness of the lemon curd.

Drizzled with Sauce

• Raspberry Sauce – Drizzle homemade or store-bought raspberry sauce over individual slices for an eye-catching presentation.
• Chocolate Sauce – A rich chocolate drizzle can add a decadent touch to each slice, balancing the tartness of the lemon.
• Caramel Sauce – Pour warm caramel sauce on top for a sweet and buttery flavor enhancement.

Accompanied by Whipped Cream

• Generous dollop – Serve each slice with a generous dollop of vanilla whipped cream for added creaminess and indulgence.
• Piped decoration – Use a piping bag to create beautiful swirls of whipped cream around the edges of the cheesecake for an elegant look.

With Lemon Slices

• Fresh lemon slices – Garnish each slice with thin lemon slices for a refreshing touch and additional zesty flavor.
• Candied lemon peels – Top with candied lemon peels for an extra layer of sweetness and texture.

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How to Perfect Lemon Curd Cheesecake with Shortbread Crust

To ensure your lemon curd cheesecake turns out perfectly, consider these helpful tips.

• Use room temperature ingredients – Allow cream cheese, eggs, and sour cream to come to room temperature before mixing. This helps achieve a smooth and creamy batter without lumps.
• Don’t overmix – Mix the filling just until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
• Cool gradually – After baking, let your cheesecake cool in the oven with the door ajar. This gradual cooling helps prevent cracking as it sets.
• Chill overnight – For the best texture and flavor, chill your cheesecake overnight before serving. This allows all flavors to meld beautifully.

Best Side Dishes for Lemon Curd Cheesecake with Shortbread Crust

Pairing side dishes with your lemon curd cheesecake can enhance your dessert experience. Consider these delicious options.

1. Fruit Salad – A light fruit salad made with seasonal fruits provides a refreshing balance to the richness of the cheesecake.
2. Minted Peas – Lightly seasoned minted peas offer a savory contrast that complements the sweetness of dessert beautifully.
3. Vanilla Ice Cream – Serve warm slices alongside creamy vanilla ice cream for an indulgent treat that melts in your mouth.
4. Carrot Sticks – Crunchy carrot sticks add texture and freshness that balance out the creamy cheesecake.
5. Ginger Cookies – The spicy notes from ginger cookies create an interesting pairing with the citrus flavors in the cheesecake.
6. Pistachio Nuts – A small bowl of salted pistachios provides a crunchy contrast that enhances each bite of cheesecake.

Common Mistakes to Avoid

Making a delicious Lemon Curd Cheesecake with Shortbread Crust requires attention to detail. Here are some common mistakes to steer clear of.

• Ignoring Room Temperature Ingredients: Using cold cream cheese or eggs can lead to a lumpy cheesecake filling. Always bring these ingredients to room temperature before mixing for a smooth texture.
• Skipping the Cooling Time: Allowing the cheesecake to cool in the oven is crucial. Skipping this step can cause cracks on the surface. Follow the cooling instructions closely for a perfect finish.
• Rushing the Baking Process: Overbaking will result in a dry cheesecake. Keep an eye on the edges and ensure the center remains slightly wobbly when you take it out of the oven.
• Not Straining the Curd: For a silky-smooth lemon curd, straining is essential. This step removes any bits of cooked egg and ensures a refined texture.
• Using Unsalted Butter for Crust and Filling: While unsalted butter is recommended, using salted butter can alter the final flavor balance. Stick to unsalted for better control over sweetness and saltiness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep it covered to prevent drying out.

Freezing Lemon Curd Cheesecake with Shortbread Crust

• Wrap tightly in plastic wrap and then aluminum foil.
• Freeze for up to 2 months; thaw in the refrigerator overnight before serving.

Reheating Lemon Curd Cheesecake with Shortbread Crust

• Oven: Preheat to 300°F, cover with foil, and heat for about 10-15 minutes until warm.
• Microwave: Use short bursts of 15-20 seconds on low power, checking frequently to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm gently until heated through.

Frequently Asked Questions

Here are some questions many people have about making Lemon Curd Cheesecake with Shortbread Crust.

What is Lemon Curd Cheesecake with Shortbread Crust?

Lemon Curd Cheesecake with Shortbread Crust is a rich dessert featuring a creamy lemon-flavored filling atop a buttery shortbread crust, often topped with lemon curd and whipped cream.

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can save time but making your own enhances flavor and freshness in your cheesecake.

How do I prevent cracks in my cheesecake?

To prevent cracks, follow proper cooling techniques and avoid overbaking. Also, baking at a lower temperature helps maintain moisture.

How long does Lemon Curd Cheesecake keep in the fridge?

The cheesecake will stay fresh in an airtight container for up to 3 days when stored properly in the refrigerator.

Can I customize this recipe?

Absolutely! You can add flavors like raspberry or blueberry swirls or even mix different citrus zest into your filling for added depth.

Final Thoughts

This Lemon Curd Cheesecake with Shortbread Crust is not only delightful but also adaptable. Whether you want a tangy twist or additional toppings, this recipe provides endless possibilities. Try it out and impress your friends and family!