Lemon Bar Cheesecake is an incredible blend of 2 desserts, lemon cheesecake & lemon bars. Smooth, creamy cheesecake topped with a tangy, buttery lemon curd that everyone goes crazy over!
If you like cheesecake and the classic taste of a lemon bars, then you are going to love this lemon curd cheesecake. The tart lemon curd offers a lovely contrast to the rich and creamy cheesecake, both pair together well with the vanilla wafer cookie crust to create this heavenly lemon cheesecake.
Lemon Curd Cheesecake
This is the BEST lemon cheesecake bar recipe because it is a perfect blend of two iconic desserts in one and it is all made from scratch. Made to be a combination of both delightful desserts in one, there is nothing better than this Lemon cheesecake. This treat is delicious when served with whipped cream or enjoy it on its own. There really is no wrong way to enjoy this tasty dessert, one bite will be hooked!
Why you’ll love this Lemon Dessert!
- Luscious lemons! It is no secret I love all things lemons, the flavor is just so amazing. This recipe is packed with lemon flavors, from the zest to the juice, it’s simply heavenly and relieves my lemon craving when it strikes.
- Perfect for any occasion. Serve up this lemon cheesecake for a baby shower, wedding reception or bridal party, birthday, etc. It really add a nice appearance at any table, especially when you add the lemons on top for garnish.
- Fancy homemade dessert! You can have a bakery style dessert that is made in your own home. Anyone who tries it will think it is store bought, enjoy the compliements once people find out YOU made it from scratch.
Lemon Bar Cheesecake Ingredients
For the crust, you need:
Vanilla wafers: You will need 2 ⅔ cups of crushed vanilla wafers for the crust, but for a more traditional flavor you can use graham cracker crumbs if you’d like.
Sugar: Use ⅓ cup of granulated sugar for a nice sweet crust.
Butter: You will need 10 tablespoons of melted butter to moisten the crust and bind it together well.
For the cheesecake, you will need:
Cream cheese: You will need 24 ounces of cream cheese. This is equal to three of the 8-ounce sized bricks.
Sugar: Use ½ cup of granulated sugar to give the batter just the right sweetness.
Heavy cream: Adding in ⅔ cups of heavy cream will give the cheesecake filling the right consistency.
Sour cream: Use ⅓ cup of sour cream to make the filling rich in taste. Plain Greek yogurt can also be used for a slight flavor change but similar texture results.
Lemon juice: You will need 3 tablespoons of fresh or bottled lemon juice. You could also do 2 tablespoons of lime juice and 2 teaspoons of lemon extract if you don’t have lemon juice on hand.
Salt: To help make the flavors stand out and taste amazing, add 1 teaspoon of salt.
Vanilla extract: Use 1 teaspoon of vanilla extract to enhance the flavors in this cheesecake.
Eggs: You will need 4 eggs, plus 1 egg yolk only, to achieve a rich and creamy texture for this cheesecake.
Cornstarch: Use 2 tablespoons of cornstarch to get a thicker consistency for the cream cheese filling.
For the lemon curd, you need:
Eggs: You will need 5 egg yolks to get a thick, rich, and yellow-colored curd.
Sugar: Adding in ¾ cups of granulated sugar will make the curd nice and sweet.
Lemon juice: Use ½ cup of lemon juice for a tangy flavorful mixture.
Salt: You need ¾ teaspoons of salt to help enhance the flavors well.
Butter: Use ½ cup of room temperature cubed butter to make the curd rich and wonderful.
How to Make Lemon Bar Cheesecake
Prep
Start by preheating your oven to 350 degrees F.
Then, line the bottom of a 9-inch springform pan with parchment paper and gently spray with nonstick cooking spray. Set it aside.
Make the crust
For the crust you need to begin by crushing your wafer cookies. The easiest way to crush the cookies is by placing them into a food processor and pulse them until finely ground. Or you can put them in a zip locked bag and use a rolling pin to crush them into fine pieces.
Next, in a medium-sized bowl, add the crushed wafer cookies and the sugar. Then, add in the melted butter and stir until the mixture looks like wet sand.
Proceed to press the crust mixture into the bottom of the prepared pan, make it into one even layer.
After that, bake the crust in the oven for 15 minutes. Remove from oven and let cool as you prepare the batter.
Increase oven temp to 400 degrees F.
Make cheesecake filling
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar for 2 minutes until smooth and no lumps remain. When making the filling it is important that the cream cheese is smooth. You can use a rubber spatula or wooden spoon to press lumps against the side of the bowl if needed. If you do not have a mixing stand, you can use an electric hand mixer to achieve the same results.
Next, add in the heavy cream, sour cream, lemon juice, salt, and vanilla extract. Beat together for 1 minute or until well incorporated and smooth. Make sure to scrape down the sides of the bowl as you go.
Then, add in the eggs and beat again for about 20 seconds until fully combined.
Lastly, mix in the cornstarch and combine. Try not to overmix the cheesecake mixture because that will add air and cause the cheesecake to crack at the end.
Bake
Proceed to pour the cheesecake batter into your prepared crust and wrap the sides of the pan with tin foil to prevent the water from seeping in.
Place the springform pan into a larger baking pan or a broiler pan. Fill with 1 inch of water to create a water bath.
Next, put the pans into the oven and bake at 400 degrees F for 15 minutes.
Then, reduce the oven temp to 250 degrees F and bake for 1 hour and 10 minutes.
Once baked, turn the oven off and allow the dessert to rest inside the oven for 30 minutes with the door closed.
After those 30 minutes, prop open the oven door and let the cheesecake rest for another 30 minutes. Make sure to leave the cheesecake in the oven for this 1 hour of rest to prevent the chances of the cheesecake cracking on top.
Once it has completely rested, remove from the oven and unwrap the foil. Place the pan onto a wire rack to cool completely. You can place the pan onto a hot pad to cool but note that it will take longer to cool that way because there is less air circulating around the pan.
Make lemon curd
While the cheesecake is cooling, prepare the curd.
Start by creating a double boiler by filling a saucepan with about 2 inches of water and then place a medium-large heatproof bowl on top of the pan. The bowl should sit on top and not down into the pan. It should NOT touch the water.
Place the saucepan on the stove over medium heat with the water inside. This step is without the top bowl, you are just heating up the water currently.
Once the water begins to boil, reduce the heat to medium-low and maintain a simmer.
Next, place the bowl on top of the saucepan.
Proceed to add in the eggs, sugar, lemon juice, and salt (everything except the butter) to the bowl.
Use a whisk to mix constantly to avoid the eggs from curdling. This will take about 15-18 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. The mixture will have thickened significantly.
After that has thickened, remove the bowl from the saucepan and turn the heat off.
Next, whisk in the butter, the heat will melt the butter, stir to combine fully.
Then, transfer the curd to a heatproof bowl to cool for at least 30 minutes.
Assemble
Once the cheesecake has cooled for one hour and the curd has cooled for 30 minutes, pour the curd onto the cheesecake, and smooth it out. You can reserve some curd for later if desired.
Once cooled completely, cover in foil and place into the fridge to chill for another 8 hours.
Serve
When the cheesecake has chilled, run a butterknife around the inside edges of the springform pan to release the cheesecake.
Then, release the pan and remove the sides from the cheesecake. Place the cheesecake on a cake stand or a serving plate. If desired garnish with lemon slices.
Slice, serve and enjoy!
LEMON BAR CHEESECAKE
Ingredients
Crust:
- 2 ⅔ cup crushed vanilla wafers
- ⅓ cup sugar
- 10 TBSP melted butter
Cheesecake:
- 24 oz cream cheese 3 blocks
- ½ cup sugar
- ⅔ cup heavy cream
- ⅓ cup sour cream
- 3 TBSP lemon juice
- 1 tsp salt
- 1 tsp vanilla
- 4 eggs
- 1 egg yolk
- 2 TBSP cornstarch
Curd:
- 5 egg yolks
- ¾ cup sugar
- ½ cup lemon juice
- ¾ tsp salt
- ½ cup butter room temperature, cubed
Instructions
- Prep: Start by preheating your oven to 350degrees F. Then, line the bottom of a 9-inchspringform pan with parchment paper and gently spray with nonstick cooking spray. Set aside.
- Make the crust: For the crust you need to begin by crushing your wafer cookies. The easiest way to crush the cookies is by placing them into a food processor and pulsing until finely ground. Or you can put them in a zip locked bag and use a rolling pin to crush them into fine pieces.
- Next, in a medium-sized bowl, add your crushed wafer cookies and the sugar. Then, add in the melted butter and stir until the mixture looks like wet sand.
- Proceed to press the crust mixture into the bottom of the prepared pan. Make it into one even layer. After that, bake the crust in the oven for 15 minutes. Remove from oven and let cool as you prepare the batter.
- Increase oven temp to 400 degrees F.
- Cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar for 2minutes until smooth and no lumps remain. When making the cheesecake it is important that the cream cheese is smooth. You can use a rubber spatula or wooden spoon to press lumps against the side of the bowl if needed. If you do not have a mixing stand, you can use an electric hand mixer to achieve the same results.
- Next, add in the heavy cream, sour cream, lemon juice, salt, and vanilla. Beat together for 1 minute or until well incorporated and smooth. Make sure to scrape down the sides of the bowl as you go.
- Then, add in the eggs and beat again for about 20 seconds until fully combined. Lastly, mix in the cornstarch and combine. Try not to overmix the cheesecake mixture because that will add air and cause the cheesecake to crack at the end.
- Bake: Proceed to pour the cheesecake batter into your prepared crust and wrap the sides of the pan with tin foil to prevent the water from seeping in.
- Place the springform pan into a larger baking pan or a broiler pan. Fill with 1 inch of water to create a water bath.
- Next, put the pans into the oven and bake at 400 degrees F for 15 minutes. Then, reduce the oven temp to 250degrees F and bake for 1 hour and 10 minutes.
- Once baked, turn the oven off and allow the dessert to rest inside the oven for 30 minutes with the door closed.
- After that 30 minutes, prop open the oven door and let the cheesecake rest for another 30 minutes. Make sure to leave the cheesecake in the oven for this 1 hour of rest to prevent the chances of the cheesecake cracking on top.
- Once it has completely rested, remove from the oven and unwrap the foil. Place the pan onto a wire rack to cool completely. You can place the pan onto a hot pad to cool but note that it will take longer to cool that way because there is less air circulating around the pan.
- Lemon curd: Start by creating a double boiler by filling a saucepan with about 2 inches of water and then place a medium-large heatproof bowl on top of the pan. The bowl should sit on top and not down into the pan. It should NOT touch the water.
- Place the saucepan on the stove over medium heat with the water inside. This step is without the top bowl, you are just heating up the water at this time.
- Once the water begins to boil, reduce the heat to medium-low and maintain a simmer.
- Next, place the bowl on top of the saucepan. Proceed to add in the eggs, sugar, lemon juice, and salt (everything except the butter) to the bowl.
- Use a whisk to mix constantly to avoid the eggs from curdling. This will take about 15-18 minutes or until the mixture has thickened enough to coat the back of a wooden spoon. The mixture will have thickened significantly.
- After that has thickened, remove the bowl from the saucepan and turn the heat off. Next, whisk in the butter, the heat will melt the butter, stir to combine fully.
- Then, transfer the curd to a heatproof bowl to cool for at least 30 minutes.
- Assemble: Once the cheesecake has cooled for one hour and the curd has cooled for 30 minutes, pour the curd onto the cheesecake and smooth it out.
- Once cooled completely, cover in foil and place into the fridge to chill for another 8 hours.
- Serve: When the cheesecake has chilled, run a butter knife around the inside edges of the springform pan to release the cheesecake.
- Then, release the pan and remove the sides from the cheesecake. Place the cheesecake on a cake stand or a serving plate. If desired garnish with lemon slices.
Notes
Nutrition
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How long are lemon bar cheesecake good for?
This cheesecake can be kept stored well covered in the fridge for up to 5 days. This should give you plenty of time to enjoy it while it still tastes fresh and amazing.
Can I freeze lemon curd cheesecake?
This cheesecake can be frozen and it does quite well in an airtight container for up to 3 months. For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well. This makes for ease of freezing and for quick serving later on.
Check out more great cheesecake recipes to try here:
- CHOCOLATE TRUFFLE CHEESECAKE
- RASPBERRY CHEESECAKE JELLO
- CHRISTMAS CHEESECAKE RECIPE
- NO BAKE MINI LEMON CHEESECAKES
- PEANUT BUTTER CHEESECAKE BARS
- EGGNOG CHEESECAKE
- NO-BAKE STRAWBERRY CHEESECAKE
- NO-BAKE LEMON CHEESECAKE
- BANANA CREAM CHEESECAKES
- EASY LEMON CHEESECAKE BARS
For a blend of sweet, rich, and creamy, you’re really going to love this lemon bar cheesecake recipe. It’s a perfect dessert that’s always a huge hit!
The blend of sweet, rich and creamy deliciousness is perfect in this Lemon Bar Cheesecake dessert. Smooth, creamy cheesecake with a buttery lemon curd, it’s no surprise this treat gets eaten up fast!
Carlene says
How would you make this in a 6 qt or 3 qt Instant Pot using a push pan, such as a 6×3 or a 7×3?
Janet W. says
This looks fantastic! Can using lemon pie filling work instead of making the lemon curd?
Nicole says
I havent tried that adaptation but I do believe it could work out pretty well since the two items are often used interchangeably.
Paula Peak says
I followed your recipe to the T. I felt that the batter was too salty. I would reduce the salt.
I did use the water bath and was very careful when wrapping the Cheesecake with foil. Some how the water still got into the bottom of my Crust. I’ve made cheesecakes before and never used a water bath.
When I made the curd I used a metal bowl and metal whisk. The acid in the lemons reacted with the metal and left a terrible metal taste. Unfortunately I had to throw it away. I’ll try your recipe again and reduce the salt and skip the water bath and metal whisk and bowl. Thank you, Paula
Nicole says
Thanks for promising to give this recipe another try