Delightfully lemony, & super creamy, this Lemon Curd Marbled Cheesecake is sure to please. Even beginners can make this easy dessert!
I’m not one to create recipes…I leave that up to the professionals.
With that said, I do like to adapt recipes to fit my whims.
Take Sally's Baking Addiction's Classic Cheesecake. It's lovely, silky, smooth, and decadently rich, and the recipe includes many tips and tricks to insure success.
Another recipe for cheesecake is Epicurious’ Lemon Curd Marbled Cheesecake. I love lemon curd and it’s so easy to make, so that’s the version of cheesecake I wanted to try.
However, these two recipes differed in some ingredient amounts and directions.
Since I had bought the ingredients to fit the Epicurious version, I decided that I would take up the gauntlet and bake Lemon Curd Marbled Cheesecake, but using Sally's method.
Challenge Accepted!
Jump to:
How to make a graham cracker crust
A good cheesecake starts with a good base. A classic graham cracker crust, to be sure.
Use a food processor to make graham cracker crumbs (or to get your aggressions out, put them in a ziplock bag and beat the hell out of them crush them with a rolling pin).
Press the graham cracker mixture firmly on the bottoms and sides of a 9-inch round springform pan. That will insure your crust will hold together.
Tips for making a better cheesecake
Here are a few tips for better success...
Beat the filling ingredients until they're just combined. You're trying to not beat too much air into the batter, because air bubbles will cause the cheesecake to crack upon cooling.
After you pour the filling into the springform pan, tap it on the counter a couple of times to try and get out any trapped air bubbles.
Additional tips and tricks
- Bake your cheesecake in a water bath to keep the sides for over browning while the center of the filling sets.
- If you don't have a pan big enough to hold your springform pan (as I didn't), place the largest roasting pan you have in the oven on the rack below where you'll be baking the cheesecake. Make sure it's filled at least halfway up with warm water. You can put the pan in the oven and fill it with water before you turn the oven on. Warming the oven will warm the water, so you don't have to try and pour boiling water into the pan and transfer it to the oven.
- Don't open the oven door while the cheesecake is baking. You don't want to loose the steam you've created.
- It helps to leave the cheesecake in the oven with the door open for 1 hour after it's finished baking. This will allow the cheesecake to cool slowly, also to minimize cracking. After an hour has passed, take the cheesecake out of the oven and cool it on the counter until it's room temperature, then chill in the refrigerator.
How'd I do?
Ok, so I didn't follow my own advice.
As I mentioned above, I didn't have a big enough roasting pan to use as a water bath, so I put the biggest one I had in the oven with water. Unfortunately, I didn't put enough water in the pan, so my cheesecake's sides got overly brown.
I also had some cracks in the top (maybe I overwhipped the batter?). Luckily, I had a few blueberries on had to fill the cracks, and no one was the wiser.
Perfect Lemon Curd Cheesecake
This Lemon Curd Marbled Cheesecake was just what I wanted...rich, dense (in a good way), not overly sweet with a lovely balance of tang from the lemon curd.
The crust was perfect (packing it down really helped!), and it held up without being soggy.
Even though the two recipes differed in minor ways, this "Franken-recipe" produced a finished product that was so yummy, I'm calling it a win.
If you decide to go for cheesecake bliss, just tell me when to come over...I'll bring the forks!
Slainté! L’chaim! Cheers!
Tammy
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Recipe
Lemon Curd Marbled Cheesecake
Equipment
- large roasting pan or 9- x 13-inch baking pan
Ingredients
For the crust
- 1 recipe Graham Cracker Pie Crust
For the filling
- 3 cups cream cheese, full fat, at room temperature, see Recipe Notes (3 blocks)
- 1 cup granulated sugar
- ¾ cup sour cream, full fat, at room temperature, see Recipe Notes
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 cup lemon curd, preferably homemade, see Recipe Notes
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F.
- Make the crust: Prepare a graham cracker pie crust and press into a 9-inch round springform pan (you don't have to grease the pan first). Use a pastry tart tamper, the bottom of a measuring cup, or a straight sided glass tumbler to pack the crust down tightly.
- Bake the crust for 10 minutes, then remove from oven and cool completely. Before adding the cheesecake batter, brush the top inside of the pan above the crust line with melted butter to help keep any batter that rises above the crust from sticking to the pan.
- Make the filling: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined.
- On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. You don't want to over-beat the mixture to help prevent the cheesecake from deflating and cracking as it cools.
- Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife (avoid touching crust with knife to prevent crumbs getting into filling). Repeat with remaining filling and curd. Tap the pan gently on the counter to release any trapped air bubbles.
- Prepare the water bath: If you have a roasting pan large enough to fit your springform pan, wrap outside of the springform pan in a double layer of foil, covering the bottom and extending all the way to the top (although a good crust keeps filling from leaking out, the foil helps protect against water leaking in). Set the wrapped cheesecake in a large roasting pan, and pour boiling hot water into the roasting pan until it reaches halfway up the sides of the cheesecake (about 2 inches). Carefully transfer the roasting pan on the lower third rack in the oven.
- If you don't have a roasting pan large enough to fit your springform pan, place a 9- x 13-inch baking pan at the bottom of the oven. Pour in enough hot water to reach halfway up the sides of the pan. This creates steam to simulate the water bath. Put the cheesecake on the lower-third rack directly above the water-filled pan.
- Continuing: Bake cheesecake for 55 to 70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan.
- Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven (with the water bath) as it cools down for 1 hour. Remove the cheesecake from the oven, then cool it completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
- Cut the cheesecake into slices with a sharp knife, wiping the knife and dipping it into warm water between each cut to get nice, neat slices.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.
