Lemon Curd Marbled Cheesecake
Indulge in the creamy decadence of Lemon Curd Marbled Cheesecake, a show-stopping dessert that perfectly balances tangy citrus with velvety smoothness. Featuring a buttery graham cracker crust, a rich, luscious cream cheese filling, and vibrant swirls of zesty lemon curd, this cheesecake is as visually stunning as it is delicious. The marbled design not only enhances its elegance but also infuses every bite with bursts of citrusy brightness. With a simple yet rewarding process, this recipe includes easy-to-follow steps like crafting the perfect crust, swirling the lemon curd for a marbled effect, and achieving the ideal bake with a slightly jiggly center. Perfect for special occasions or as a refreshing dessert after dinner, this cheesecake is best served chilled and pairs wonderfully with a cup of tea or a drizzle of extra lemon curd for added flair. Whether you’re hosting a gathering or treating yourself, this Lemon Curd Marbled Cheesecake promises to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter
- 50 grams Granulated sugar
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 120 milliliters Sour cream
- 180 grams Lemon curd
Instructions
Preheat your oven to 160°C (325°F) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until evenly combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then let cool completely.
In a large mixing bowl, beat the cream cheese and 200 grams of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and beat until incorporated. Then, mix in the eggs one at a time, ensuring each is fully combined before adding the next.
Stir in the sour cream until the mixture is smooth and uniform.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Drop spoonfuls of lemon curd onto the surface of the cheesecake, spacing them out evenly. Use a skewer or knife to gently swirl the lemon curd into the cheesecake batter to create a marbled effect.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Run a knife around the edges of the cheesecake to loosen it, then release the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.1 g | 508% | |
| Saturated Fat | 226.4 g | 1132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2291 mg | 764% | |
| Sodium | 3932 mg | 171% | |
| Total Carbohydrate | 579.4 g | 211% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 456.5 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1133 mg | 87% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
