Skip to main content
Epicurious
Cookbooks

Lemon Cheesecake

3.1

(4)

Image may contain Food and Custard
Photo by William Meppem

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

Recipe information

  • Yield

    8–10 servings

Ingredients

1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled
1 quantity Ricotta Cheesecake base and filling, baked and chilled

Preparation

  1. Spread the lemon curd over the cheesecake to serve.

Image may contain: Plant, Food, Vegetable, and Garlic
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCakeDessertLemonCitrusFruitCream CheeseCheeseDairyRicottaNut FreeBakingHarper CollinsCookbooks
Read More
Cranberry Meringue Pie
A tangy exclamation point to the holiday meal.
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Buttered Nut Squash
Brown butter, pecans, sage, bacon. What could be better?
Garlic Steak Bites With Spinach Couscous
Cut steak into cubes and suddenly it transforms into a quick-cooking protein.
Bourbon Caramel Apple Pie
Nothing beats a classic apple pie—well, maybe a bourbon caramel apple pie.
Maple Bourbon Chicken With Brussels Sprouts
Sticky-sweet mall-style bourbon chicken gets a fall makeover.
Chili Crisp Yogurt Chicken
A sheet-pan wonder with lots of crispy rice.
Japanese Sweet Potato Chaat
Top slow-roasted sweet potatoes with tamarind concentrate, green chutney, fresh onions, tomatoes, and cilantro for a chaat-inspired appetizer.