Lemon Curd Cheesecake With Lemon Jelly Topping Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C) and prepare a springform pan by greasing the sides.
• STEP 2.In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a separate bowl, beat the cream cheese until smooth. Add the sugar, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
• STEP 4.Add the eggs one at a time, mixing well after each addition. Pour the cheesecake batter over the crust in the pan.
• STEP 5.Bake for about 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature.
• STEP 6.Once cooled, spread the lemon curd evenly over the top of the cheesecake.
• STEP 7.Prepare the lemon jelly according to the package instructions. Allow it to cool slightly, then pour it over the lemon curd layer.
• STEP 8.Refrigerate the cheesecake for at least 4 hours, or overnight, to set.
• STEP 9.Before serving, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
• STEP 10.Slice and serve chilled. Garnish with fresh lemon slices or zest, if desired.

Cooking Tips

• Make sure all the ingredients for the cheesecake batter are at room temperature to ensure a smooth and creamy texture.
• To easily remove the cheesecake from the springform pan, run a knife around the edges before releasing the sides.
• For a stronger lemon flavor, you can add more lemon zest or juice to the cheesecake batter.
• Store any leftovers in the refrigerator for up to 3-4 days. The flavors will intensify over time.

Storage and Serving

• Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container.
• Serve the cheesecake chilled for the best texture and flavor.
• Garnish with fresh lemon slices or zest before serving to enhance the presentation.