Forktionary

Lemon Swirl Cheesecake Recipe

Indulge in this heavenly Lemon Swirl Cheesecake, the perfect fusion of creamy cheesecake and tangy lemon curd! This recipe, originally featured in a 1995 Bon Appetit magazine, is a guaranteed crowd-pleaser. Prepare to receive raves – it was a recent Easter hit! The rich cheesecake filling swirls beautifully with vibrant lemon curd for a flavor sensation. Make the cheesecake and curd ahead of time for effortless entertaining. Prep time excludes the essential overnight chill – simply make it a day in advance and add the topping a few hours before serving.

Prep Time 60 mins
Cook Time 90 mins
Calories 402.5 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Lemon Swirl Cheesecake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Swirl Cheesecake

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How to Make Lemon Swirl Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
  3. Bake crust for 10 minutes. Let cool completely.
  4. Make the lemon curd: Whisk together eggs, sugar, cornstarch, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, whisking constantly, until thickened (about 8-10 minutes). Remove from heat and stir in butter until melted. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.
  5. Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then sour cream and vanilla. Gently fold in the chilled lemon curd, reserving some for swirling.
  6. Pour batter into the cooled crust. Swirl the remaining lemon curd through the batter using a knife or toothpick.
  7. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 90 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  9. Remove from oven and let cool completely on a wire rack. Refrigerate overnight.
  10. Remove the sides of the springform pan before serving. Top with fresh berries or whipped cream (optional) a few hours before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

67g

Fat

84g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Spring Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Fruit Dinner Party Cheesecake Cheese Citrus Lemon 4 Hours Or Less