Lemon Curd Cheesecake
Lemon Curd Cheesecake is Lemon Biscoff Cheesecake is creamy, tangy, indulgent, and topped with fluffy whipped cream and zesty lemon curd. It’s a decadent dessert that balances a sweet cookie crust with bright citrus flavors and silky white chocolate.
We first made this cheesecake for a spring brunch, and it was an instant hit. It’s one of those recipes that gets everyone asking for seconds and the recipe. It’s quickly become one of our most requested recipes.
If you’re craving more creamy and citrusy goodness, you might also enjoy our Lemon Cheesecake Crumb Bars, our Lemonade Cream Cheese Pie, or our Lemon Eclair Cake, each of which brings its own twist on creamy texture and bright flavors.
Table of contents
Why You’ll Love This Recipe
- Amazing flavor combo: The spiced Biscoff crust, silky white chocolate, and fresh lemon curd work in perfect harmony.
- Elegant yet homey: This dessert looks fancy but has warm, comforting flavors that feel like a hug.
- Make‑ahead friendly: Bake it one day, refrigerate overnight, and your dessert is ready to go the next day.
- Crowd‑pleaser status: Everyone raves about it, perfect for holidays, celebrations, or a treat-worthy weeknight dessert.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
You’ll need Biscoff cookies, butter, brown sugar, a touch of salt for the crust; rich cream cheese, granulated sugar, lemon zest and juice, eggs, vanilla, sour cream, flour, white chocolate, heavy whipping cream for the cheesecake; plus lemon curd, more heavy cream, powdered sugar, cornstarch, and vanilla for the toppings.
Variations
- Chocolate drizzle: Melt some dark chocolate and drizzle over the top instead of or in addition to the lemon curd layer.
- Berry boost: Fold fresh raspberries into the whipped lemon curd layer for a fruity twist.
- Citrus swap: Swap lemon zest and juice with lime for a refreshing lime Biscoff cheesecake.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix Biscoff crumbs, butter, sugar, and salt; press into a foil-lined springform pan; bake.
- Cream cheese smooth, add sugar and zest, eggs one at a time, then lemon, vanilla, sour cream, flour, whipping cream, and fold in white chocolate.
- Pour filling into crust, bake until mostly set but center jiggles. Let cake cool in oven, then on wire rack, then refrigerate overnight.
- Whip cream, fold in lemon curd, and spread on chilled cheesecake. Whip more cream with sugar, vanilla, and cornstarch, then pipe or dollop around theedges.
Expert Tips
- Make sure your cream cheese is room temperature to avoid lumps and get a silky filling.
- Wrap the springform pan well and place it in a water bath to prevent cracks and ensure even baking.
- Resist the urge to rush cooling—gradual temperature changes help your cake stay smooth and crack‑free.
- For best texture, refrigerate the cheesecake overnight before adding toppings—it slices beautifully when well chilled.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
We highly recommend a springform pan so you can easily release the cheesecake without breaking the crust or topping.
A water bath and slow cooling help prevent cracks. If one appears, top generously with whipped lemon curd and piped cream, it disguises imperfections beautifully!
Absolutely! Bake one day, refrigerate overnight, then top and decorate just before serving. Saves time and keeps everything fresh.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Curd Cheesecake
Equipment
- 9 inch springform pan
- roasting pan
- large mixing bowl
- Electric mixer
- Aluminum foil
- large bowl
- medium bowl
- storage bag or food processor
Ingredients
Crust
- 2 cups Biscoff Cookies finely chopped about 28
- 6 Tablespoons melted butter
- 1 Tablespoons brown sugar
- Pinch of salt
Cheesecake Filling
- 32 ounces cream cheese softened
- 1 ¼ cups granulated sugar
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 tablespoon flour
- ½ cup heavy whipping cream
- 4 oz. white chocolate melted and slightly cooled
Lemon curd
- ½ cup lemon curd store-bought or homemade
- 1 cup heavy whipping cream
Whipped Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Wrap the outside of a 9-inch springform pan with heavy-duty foil (to prevent water bath leaks).
- Mix Biscoff crumbs, melted butter, brown sugar, and salt until evenly moistened.
- Press into bottom and 1-inch up the sides of the springform pan using a flat-bottomed measuring cup.
- Bake for 8–10 minutes until set and fragrant.
- Remove and reduce oven temp to 325°F.
- Place a large baking pan (like a roasting pan) in the oven. Fill with about 1 inch of hot water and keep it there while you prepare the filling.
- Beat softened cream cheese until completely smooth (no lumps), about 1.5 minutes. Scrape bowl.
- Add sugar and lemon zest, beat 1 minute more.
- Add eggs one at a time, mixing and scraping between additions.
- Add lemon juice, vanilla, sour cream, flour, and whipping cream. Mix until just combined.
- Stir in melted white chocolate by hand, just until fully incorporated.
- Pour filling into the cooled crust. Gently shake to level.
- Place the springform pan into the water bath in the oven.
- Bake 85–95 minutes until edges are puffed but center still slightly jiggles.
- Turn the oven off, crack the door, and let cheesecake cool in the oven for 1 hour.
- Remove and cool completely on a wire rack for 1.5–2 hours. Do not rush this by chilling.
- Cover and refrigerate overnight.
- Whip 1 cup heavy cream to soft peaks.
- Gently fold in 1/2 cup lemon curd until smooth.
- Spread over fully chilled cheesecake.
- Whip cream with powdered sugar, vanilla, and cornstarch to stiff peaks.
- Pipe or dollop along the edges.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
