Baked Lemon Cheesecake (The One With the Glossy Curd Top)
Dense. Silky. Sharp with lemon. Gone before it cools.
Every bite is the perfect balance — the tang of fresh lemon curd cutting through the richness of a dense, velvety cream cheese filling on a buttery golden base.
INGREDIENTS
Graham Cracker Base
200g / 7 oz graham crackers or digestive biscuits, finely crushed
90g / 6 tbsp unsalted butter, melted
2 tbsp caster sugar (30 ml)
Pinch of fine sea salt
Cream Cheese Filling
600g / 21 oz full-fat cream cheese, room temperature
150g / ¾ cup caster sugar
3 large eggs, room temperature
150ml / ⅔ cup sour cream
2 tbsp cornstarch (30 ml)
1 tsp vanilla extract (5 ml)
Zest of 2 lemons
2 tbsp fresh lemon juice (30 ml)
Lemon Curd Top Layer
3 egg yolks
100g / ½ cup caster sugar
80ml / ⅓ cup fresh lemon juice (approx. 3 lemons)
Zest of 1 lemon
60g / 4 tbsp unsalted butter, cubed
Pinch of fine salt
Finishing
150ml / ⅔ cup cold heavy cream, whipped to stiff peaks
Curled lemon zest ribbons
Fresh mint leaves
INSTRUCTIONS
Preheat oven to 160°C / 320°F. Grease a 23cm / 9 inch springform tin and line the base with parchment paper.
Mix crushed biscuits with melted butter, sugar, and salt until the crumbs hold together when pressed between fingers.
Press firmly into the base of the tin in an even, compact layer. Use the flat base of a glass for a perfectly smooth surface.
Bake the base 10 minutes until lightly golden and set. Remove and cool while you prepare the filling.
Beat the room temperature cream cheese and sugar together on medium speed for 3 minutes until completely smooth — no lumps whatsoever.
Add eggs one at a time on low speed, mixing just until each is incorporated. Do not overbeat — excess air causes cracks.
Add sour cream, cornstarch, vanilla, lemon zest, and lemon juice. Mix on low until just combined and smooth.
Wrap the outside of the springform tin tightly in two layers of heavy-duty foil to waterproof it for the water bath.
Pour the filling over the cooled biscuit base. Set the tin inside a larger roasting pan. Fill the roasting pan with boiling water to reach halfway up the sides of the springform tin.
Bake 55–65 minutes until the edges are set but the center still has a very slight wobble — like set jelly, not liquid.
Turn off the oven. Leave the cheesecake inside with the door cracked open for 1 hour — this slow cool prevents cracking.
Remove from the water bath. Cool to room temperature, then refrigerate minimum 4 hours — overnight is ideal.
While the cheesecake chills, make the lemon curd. Whisk egg yolks, sugar, lemon juice, zest, and salt in a heatproof bowl over simmering water.
Stir constantly for 8–10 minutes until the curd thickens enough to coat the back of a spoon. Remove from heat.
Stir in cold butter cubes one at a time until fully melted and glossy. Strain through a fine sieve. Cool completely.
Remove the chilled cheesecake from the tin. Pour the cooled lemon curd over the top in one smooth pour — tilt gently to spread to the edges.
Refrigerate 30 minutes until the curd sets into a glossy, firm layer.
Pipe a small whipped cream rosette at the tip of each slice. Drape a curled lemon zest ribbon over the cream and add two fresh mint leaves.
