Lemon Curd Cheesecake Recipe

Make pâte sablée

In a food processor pulse together 1.5 cups flour, 0.25 cup powdered sugar and 0.25 tsp salt to combine. Add 0.5 cup cold diced unsalted butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 8–12 pulses). Add 1 egg yolk and 0.5 tsp vanilla extract and pulse just until dough begins to come together. If dough seems too dry, add 0.5–1 tsp cold water and pulse once more.

Turn dough out onto a lightly floured surface and gently press/bring together without overworking. Flatten into a disk, wrap in plastic and chill in refrigerator for at least 30 minutes (up to 2 days) to firm.

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan. Roll chilled dough on a lightly floured surface to about 1/8-inch thick and fit into the pan, pressing into sides and trimming excess. Refrigerate crust-lined pan for 10 minutes while oven finishes preheating to help prevent shrinkage.

Line crust with parchment and fill with pie weights or dried beans. Blind-bake crust for 12 minutes, remove weights and parchment, then bake 6–8 more minutes until edges are lightly golden. Remove from oven and allow to cool slightly while preparing filling. Leave oven on.

Cook lemon curd

In a medium heatproof bowl whisk together 3 egg yolks, 0.5 cup granulated sugar, 0.5 cup fresh lemon juice, 1 tsp lemon zest and 0.125 tsp salt until smooth.

Set the bowl over a saucepan of simmering water (double boiler) making sure the bowl does not touch the water. Whisk constantly until mixture thickens and registers 170–175°F (about 8–10 minutes). Remove from heat and immediately whisk in 4 tbsp cold butter, one piece at a time, until smooth and glossy.

Transfer curd to a small container, cover surface with plastic wrap to prevent a skin, and chill until cool (at least 30 minutes).

Prepare filling

Reduce oven temperature to 325°F (160°C). In a large bowl using an electric mixer, beat 16 oz room-temperature cream cheese on medium speed until smooth and lump-free (about 2–3 minutes). Scrape bowl as needed.

Add 0.75 cup granulated sugar and 1 tsp vanilla extract and beat until combined. Add 2 whole eggs, one at a time, mixing just until incorporated after each addition. Blend in 0.5 cup sour cream, 2 tbsp lemon juice and 1 tbsp lemon zest until smooth. Sprinkle in 1 tbsp flour and 0.125 tsp salt and mix briefly to combine; do not overmix to avoid excess air.

Pour about two-thirds of the cheesecake batter into the pre-baked pâte sablée crust, smoothing the top with a spatula.

Drop spoonfuls (about 1 tbsp each) of chilled lemon curd over the batter in an even pattern. Pour remaining batter over the dollops, using a spatula to smooth. If desired, swirl with a skewer to create a marbled effect, taking care not to over-swirl.

Place the filled springform pan on a baking sheet and bake at 325°F (160°C) for 35–45 minutes, until the edges are set and the center still slightly jiggles when gently shaken (a 1-inch area in the middle will be slightly soft). Avoid overbaking to prevent cracking.

Turn off oven and prop the door open with a wooden spoon; let cheesecake cool in oven for 30 minutes to reduce cracking. Then remove from oven and cool completely on a wire rack (about 1–2 hours).

Once cooled to room temperature, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to fully set.

Assemble and garnish

When ready to serve, run a thin knife around the springform edge and release the cheesecake. Spoon remaining lemon curd (reserve a few tablespoons from earlier or set aside before mixing) over the chilled cheesecake, spreading gently to cover the top. Arrange 1 cup fresh blueberries over the curd in a decorative pattern.

If desired, dust edges lightly with 1 tsp powdered sugar and sprinkle 0.5 tsp lemon zest for brightness. Slice with a hot, dry knife (wipe between cuts) and serve chilled.