I don’t remember exactly what made me press the “publish” button exactly nine years ago. The first recipe I ever published, was this French lemon tart. Clearly I had made it on Valentine’s for my husband. We were fortunate enough to eat plenty of lemon tarts during a holiday in France so it was only natural that I would try to bake it at home. I believe that I simply decided to publish the recipe after I had shot a few pictures. I mean, my hubby loves anything citric, I won’t say no to some tangy lemon dessert. If you also like this flavor, check the 16 recipes with citric fruits. As my blog is turning 9 today, I decided to make this lemon cheesecake with lemon curd. Think a cookie crust, creamy cream cheese with a lot of lemon zest and juice, and lemon curd. I mean, I wanted LEMON flavor.
That I am introducing a cheesecake recipe here, means a lot. I don’t dare say it, but I really don’t like German cheesecake much. Yes, of course I have a recipe for German cheesecake with one kilo of quark on my blog, I also have the famous cheesecake from Dresden called Dresdner Eierschecke and sour cream cake on the blog, Honestly, yes, I tried all of them and made sure they are up to my standards, but I gave almost everything away to friends and family. I think the reseaon why I like American cheesecake is the fact that it only contains cream cheese, not quark. This one is extra creamy and has lemon zest and lemon juice for the extra kick. If you like tangy, this one is for you Cheers to a lot of more blogger years to come with this lemon cheesecake!
As we are making an American cheesecake, a waterbath is essential, I am going to show you my special trick for a waterbath with no hassle at all. Simply place the springform inside a slightly larger cake pan and that is the one that will get the boiling water. You don’t need to use aluminium foil, it is as simple as using another cake pan to avoid all of that. Couldn’t be easier, right?
My trick for the waterbath: simply place the springform inside a slightly bigger pan. This means no aluminium foil, no hassle, so much easier
This lemon cheesecake contains three layers, a cookie crust, the cheesecake itself with lots of lemon zest and juice and is topped off with lemon curd. This cheesecake is prepared in a waterbath, look for a springform with 20cm in diameter and another cake form that is slightly bigger. Instead of wrapping the springform in aluminium foil, we will place it inside the other cake form and that one will then be placed into the waterbath. Line the springform with parchment paper and grease the sides. For the crust melt the butter and crush the cookies or graham crackers either in a food processor or in a sealed bag, which you bang with a rolling pin. Mix and then press down into your prepared springform, I do this with a tablespoon, but you can also use the bottom of a glass/mug. Chill. Boil water for the waterbath and heat oven to 160 degrees Celsius. For the filling whisk all ingredients except for the flour and eggs until creamy. Add flour and eggs and only mix until combined, pour into prepared springform. See pictures above, place into a slightly bigger cakeform and this one into a dish you use for the waterbath (I used a casserole dish). If you don't have anything suitable, place a large and shallow dish on the bottom of your oven and fill it with boiling water. Bake for about an hour. When tapping the cake, the center should wiggle a little, but the edges should be firm. If the cake creates waves, it still needs to bake longer. Once done, leave in the turned off oven for at least half an hour or an hour. Transfer to the counter, still with waterbath and all. Once the cake has room temperature, transfer to the fridge. Chill at least for a few hours or overnight. Only release from form then and cut into pieces. Meanwhile, for the lemon curd place all ingredients except for the butter inside a pot and constantly whisk on medium low. The mixture should start to thicken between 5 to 10 minutes. Onces it thickens and starts to bubble, take off heat and stir in the butter in chunks until melted. Keep in sterilized jar and chill. Shortly before serving, gently release the cheesecake from the springform, running a knife around the edges. Then beat the heavy cream with sugar and vanilla extract until stiff. Transfer to a piping bag with a star tip. Spread about half of the lemon curd on the cheesecake. Pipe some dollops/roses of whipped cream and garnish with lemon triangles (see photos). The cheesecake will keep for a few days and the lemon flavor will intensify. If freezing, do this without the garnish.Lemon Cheesecake with Lemon Curd
Ingredients
Instructions
2 Comments
Anne
Sunday February 15th, 2026 at 10:03 AMHappy, happy Birthday 🥳
Weiter so in die Zukunft 🎶🥰
Herzliche Grüsse von Anne aus der Schweiz
Jenny
Sunday February 15th, 2026 at 10:59 AMLiebe Anne, herzlichen Dank, du bist ja immer eine ganz treue Leserin! Grüße, Jenny