Lemon Curd Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the outside base with aluminum foil for a water bath later. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and 1/4 tsp salt. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact. Bake crust 8 minutes, then remove and cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).

Make the lemon curd first so it has time to cool. In a medium heatproof bowl whisk together 4 egg yolks and 3/4 cup sugar until smooth. Whisk in 1/2 cup fresh lemon juice and 1 tablespoon lemon zest.

Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl doesn't touch the water. Cook, whisking constantly, until the mixture thickens and registers about 170–175°F (77–80°C) or coats the back of a spoon, about 6–8 minutes.

Remove from heat and whisk in cold cubed butter, a few cubes at a time, until fully incorporated and smooth. Transfer curd to a small container and press plastic wrap directly onto the surface. Chill in the refrigerator until cool but still pourable, about 20–30 minutes.

Lower oven temperature if needed to 325°F (160°C). In a large bowl using a hand mixer or stand mixer fitted with the paddle, beat room‑temperature cream cheese and 1 cup sugar on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape sides as needed.

Add 1/2 cup sour cream and 1 teaspoon vanilla; mix until combined. Beat in 2 tablespoons flour until incorporated—this helps stabilize the filling.

Add eggs one at a time, mixing on low speed and scraping bowl between additions. Do not overmix; stop when blended and the batter is silky and slightly thickened.

Pour about two-thirds of the cheesecake batter into the prepared crust and smooth the top. Spoon teaspoons of chilled lemon curd evenly over the batter. Pour the remaining cheesecake batter over and then top with additional dollops of lemon curd.

Run a thin knife or skewer through the top in a swirl pattern to create a marbled lemon curd swirl, taking care not to deflate the batter.

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the side of the springform pan to create a water bath. Carefully transfer to the oven.

Bake at 325°F (160°C) for 50–65 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken. Turn off oven and crack the door; let the cheesecake cool inside the oven for 1 hour to reduce cracking.

Remove cheesecake from the water bath and cool to room temperature on a wire rack. Once cooled, cover and refrigerate at least 6 hours or overnight to fully set (best overnight).

About 30–60 minutes before serving, combine 2 cups quartered strawberries, 2 tablespoons sugar, 1 teaspoon lemon juice and 1/4 teaspoon vanilla in a bowl. Gently toss to combine.

Let sit at room temperature or in the refrigerator for at least 30 minutes so the strawberries release their juices and become glossy and slightly syrupy. Stir again before serving.

Line a small baking sheet with parchment. Combine 2 tablespoons sugar and 1 teaspoon water in a small nonstick skillet over medium heat. Stir until sugar dissolves and begins to bubble lightly.

Add chopped pistachios and 1/8 tsp salt. Stir constantly as the sugar caramelizes and coats the nuts, about 2–3 minutes. Once coated and golden, transfer immediately to the prepared parchment and spread into a single layer to cool. When cool, chop roughly if needed.

Run a thin knife around the edge of the chilled cheesecake and unlock the springform ring. Transfer cheesecake to a serving plate.

Spoon macerated strawberries atop the cheesecake, distributing evenly or arranging a small mound in the center. Scatter candied pistachios over the strawberries and around the edge for crunch.

If desired, dust lightly with 1 tablespoon powdered sugar and sprinkle the extra 1/2 teaspoon lemon zest over the top for brightness. Keep refrigerated until serving; bring to cool room temperature (15–20 minutes) before slicing for clean cuts.