Lemon Cheesecake with Lemon Curd Topping

It’s Sunday Funday and this week is featuring fruity desserts!  It is such a perfect theme for the first week of May.  I live in the Northern US, so May is when spring finally starts to emerge!  The grass is turning green, the trees are getting their leaves, and the first brave perennials are just starting to appear.

It’s a time when I’m finally ready to move away from the hearty comfort foods of winter and make some lighter, brighter fare.

A perfect example is this lemony cheesecake!  It is packed to the brim with lemon and is the perfect harbinger of spring!

Want more fruity desserts to celebrate spring?  Try these!

Banana Enchiladas From A Day in the Life on the Farm

Blackberry Lemon Bars From Karen's Kitchen Stories
Boozy Nectarine Crumble From Food Lust People Love
Cherry Pie Bars From Making Miracles
Fruit & Chocolate Trifle From Sneha's Recipe
Lattice-Topped Apple Pie From Culinary Adventures with Camilla
Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
Mango & Vanilla Panna Cotta From Mayuri's Jikoni
Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking

Lemon Cheesecake with Lemon Curd Topping

Adapted from Seasons and Suppers

Crust

2 cups graham cracker crumbs

3 tablespoons brown sugar

6 tablespoons butter, melted

Cheesecake

2 (8 ounce) packages cream cheese, softened

8 ounces sour cream

½ cup white sugar

2 eggs

Zest from 2 lemons (about 1 ½ tablespoons)

Juice from 1 lemon (about ¼ cup)

1 teaspoon vanilla extract

Pinch of salt

Microwave Lemon Curd

Adapted from My Baking Addiction

½ cup white sugar

1 ½ eggs (see note below)

½ cup lemon juice

Zest from 1 ½ lemons

¼ cup butter, melted

Whipped Cream

1 cup heavy cream

¼ cup powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 325 degrees F (do not use convection)

Stir together the crust ingredients and press them firmly into the bottom of a 9-inch springform pan (use the bottom of a glass or a measuring cup to help press the crumbs down evenly). Bake in the preheated oven for 10 minutes, then move to a wire rack to cool slightly.

Meanwhile, place the cream cheese, sour cream, and sugar into the bowl of a stand mixer.  Beat on medium speed, until the mixture is very smooth, scraping down the sides and bottom of the bowl frequently.

Add the eggs, lemon zest, lemon juice, vanilla and salt and beat until smooth.  Pour the batter onto the cooled crust.

Bake in the preheated oven for 30 minutes.  The center of the cheesecake will be slightly jiggly and still pale.

Once baked, turn off the oven and crack the door.  Let the cake rest for 10 minutes.

Then, move the cheesecake to a wire rack and cool to room temperature.  Finally, cover the cheesecake and chill in the refrigerator for at least 3 hours or overnight.

Meanwhile, make the lemon curd.

Whisk together the sugar and eggs in a large microwave safe bowl (use a larger bowl than you think you’ll need - the mixture expands in the microwave).  Whisk in the lemon juice, zest, and butter.

Microwave for 1 minute, and stir.  Then return to the microwave for another minute and stir.  Finally, return to the microwave at 30-second increments, stirring each time until the curd is thickened and coats the back of the stirring spoon .

Pour the mixture through a fine mesh sieve to remove the zest and any eggs that may have accidentally scrambled.  Refrigerate the curd for 2 hours or until thickened.

Just prior to serving, make the whipped cream.

Place the cream in the bowl of a stand mixer fitted with the whisk attachment.  Beat on high until stiff peaks form (don’t overbeat or it'll turn to butter!)  Add the powdered sugar and vanilla and mix until incorporated.  Pour the whipped cream into a piping bag fitted with a large tip (I used a Wilton 2D).

To serve, remove the cheesecake from the springform and transfer to a serving tray.  Top with curd and dollops of whipped cream.  Cut and enjoy. 

Recipe note:

The lemon curd calls for 1 ½ eggs, because I cut a recipe in half. To get half an egg, simply whisk an egg in a small measuring cup, then pour out half the beaten egg into the recipe.