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.
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.
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!
Recipes using lemons
Want lemony goodness in your life? Try some of these citrus recipes!
Recipes with lemons...
Drinks featuring lemons...
Lemon Curd Marbled Cheesecake
- food processor
- large roasting pan
For the crust
- 1 recipe Graham Cracker Pie Crust
For the filling
- 3 cups cream cheese, full fat, at room temperature, see Recipe Notes
- 1 cup granulated sugar
- ¾ cup sour cream, 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
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F. Check to see if your 9-inch round springform pan fits in a large roasting pan (to use for the water bath). Don't worry if your roasting pan isn't big enough, just use Method 2 to create steam below.
- Pre-bake the crust for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath. Allow crust to slightly cool as you prepare the filling. You can skip the aluminum foil step if you're not going to be putting the pan directly into the water.
For the water bath
- Method 1: If your springform pan fits in the roasting pan, boil a pot of water. You'll need one inch of water in the roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminum foil around the springform pan.
- Method 2: If you don't have a large enough roasting pan to fit your springform pan, just place the biggest roasting pan you have on the bottom rack in your oven (beneath the rack where you'll put the cheesecake), and fill it up to 1-inch with water. Let the water heat in the oven while you make the filling.
- 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.
- If you're using the springform-pan-in roasting-pan method, place the springform pan inside the roasting pan. Carefully pour the hot water inside of the pan and place in the oven. Otherwise, place the springform pan directly above the roasting pan that's been heating in the oven.
- 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 as it cools down for 1 hour. Remove from the oven and allow to cool completely to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice. Serve cheesecake with desired toppings.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.