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Marbled lemon cheesecake just became my new favourite thing. Layers of cheesecake batter and lemon curd are swirled together to create a gorgeous marbled effect, with pockets of tangy lemon curd throughout.

Lemon curd alone makes me giddy. The bright flavour, that rich creaminess, the tang, the sweetness, that beautiful pale lemon colour…

It is delicious on scones, in pies, in yogurt, on ice cream, with pound cake, on pavlova, licked off your finger…

it should really come as no surprise that it found an incredible alliance in cheesecake.

 

 

Lemon curd is very simple to make – lemon zest and juice whisked with sugar and egg yolks over low heat till thickened. That’s all. It has the consistency of custard when it’s done. It should coat the back of a spoon, and you should be able to make a trail with your finger. If the trail immediately fills back in, it’s not ready yet.

Anything thickened with eggs may curdle if cooked over too high heat, or if cooked too long. And I find people generally don’t enjoy scrambled eggs in their lemon curd. Thankfully, all you need is a fine mesh seive to rescue a curdled curd. Just force the it through the seive with a wooden spoon, and you’ll have a smooth custard.

This recipe uses whole eggs instead of just the yolks. I was skeptical. I hesitated. I almost used another recipe. But it was perfect!

 

 

Start by making the lemon curd so that it has time to chill in the fridge while you bake the crust and make the cheesecake batter. I believe cooling the curd completely had an important part in keeping the curd distinct in the finished cheesecake.

It took an outstanding amount of willpower to not eat this by the spoonful before it was baked.

 

 

 

Marbled Lemon Cheesecake

Prep Time 15 mins
Cook Time 1 hr 10 mins
Servings 10
Dessert
American

Ingredients
  

For lemon curd:

  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup butter cut into small pieces

For crust:

  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter

For filling:

  • 3 8-oz packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla

Instructions
 

To make Lemon Curd:

  • In a small saucepan over medium-low heat, whisk together lemon zest, juice, sugar and eggs. Stir in butter and cook, stirring constantly, until curd thickens, about 5 minutes. Strain through fine mesh sieve and refrigerate, stirring occasionally, until completely cooled.

To make crust:

  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes; cool on wire rack.

To make cheesecake:

  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla.
  • Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd. Swirl gently with a knife. Top with remaining cheesecake batter and lemon curd, and repeat swirling. Bake in centre of oven for 45-55 minutes, until set (centre may still jiggle a bit, it will firm up). Cool completely before serving.

Notes

Adapted from epicurious.com
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Lauren @SizzleEats.com
Lauren @SizzleEats.com
8 years ago

Eggs are my favorite for breakfast and I am always looking for a new way to cook them. This looks fantastic!

Chana
Chana
8 years ago

my whites were still a little jiggly, but my yokes were cooked! Any ideas? I know I was using a toaster oven.. uggh

Jennifer Pallian
8 years ago
Reply to  Chana

Hmmm… my only thought is that they were closer to the top element in the toaster oven, so the yolk cooked faster… generally, in the centre of a regular oven, the centre (i.e. the yolk) is the last part to set.

John Brittingham
John Brittingham
7 years ago

I just watched Rachel Khoo, on Little Paris Kitchen. She placed her cups in a pan with water.

Ben Maxwell
Ben Maxwell
7 years ago

If you sit the ramekins in a pan with water up to about half way up the ramekin it helps to cook the eggs evenly, otherwise the outside cooks faster then the inside!

Jennifer Pallian
7 years ago
Reply to  Ben Maxwell

Thanks for the tip, Ben, I’ll try it next time!

LDienel
LDienel
7 years ago

This looks lovely! Can’t wait to try it. How awful would it be if I used dried herbs instead of fresh ones?

Jennifer Pallian
7 years ago
Reply to  LDienel

Yes! Just use a pinch.

LDienel
LDienel
7 years ago

Thank you so much! My husband and I love this 😀

HelenShideler
HelenShideler
2 years ago

Just made this on the weekend, my new all time favourite

Thanks Jenn

Chana
Chana
8 years ago

my whites were still a little jiggly, but my yokes were cooked! Any ideas? I know I was using a toaster oven.. uggh

Jennifer Pallian
2 years ago
Reply to  Chana

Hmmm… my only thought is that they were closer to the top element in the toaster oven, so the yolk cooked faster… generally, in the centre of a regular oven, the centre (i.e. the yolk) is the last part to set.

Lauren @SizzleEats.com
Lauren @SizzleEats.com
8 years ago

Eggs are my favorite for breakfast and I am always looking for a new way to cook them. This looks fantastic!

LDienel
LDienel
2 years ago

This looks lovely! Can’t wait to try it. How awful would it be if I used dried herbs instead of fresh ones?

Jennifer Pallian
2 years ago
Reply to  LDienel

Yes! Just use a pinch.

LDienel
LDienel
2 years ago

Thank you so much! My husband and I love this 😀

John Brittingham
John Brittingham
2 years ago

I just watched Rachel Khoo, on Little Paris Kitchen. She placed her cups in a pan with water.

Ben Maxwell
Ben Maxwell
2 years ago

If you sit the ramekins in a pan with water up to about half way up the ramekin it helps to cook the eggs evenly, otherwise the outside cooks faster then the inside!

Jennifer Pallian
2 years ago
Reply to  Ben Maxwell

Thanks for the tip, Ben, I’ll try it next time!

HelenShideler
HelenShideler
2 years ago

Just made this on the weekend, my new all time favourite

Thanks Jenn

Lauren @SizzleEats.com
Lauren @SizzleEats.com
8 years ago

Eggs are my favorite for breakfast and I am always looking for a new way to cook them. This looks fantastic!

Chana
Chana
8 years ago

my whites were still a little jiggly, but my yokes were cooked! Any ideas? I know I was using a toaster oven.. uggh

Jennifer Pallian
2 years ago
Reply to  Chana

Hmmm… my only thought is that they were closer to the top element in the toaster oven, so the yolk cooked faster… generally, in the centre of a regular oven, the centre (i.e. the yolk) is the last part to set.

HelenShideler
HelenShideler
2 years ago

Just made this on the weekend, my new all time favourite

Thanks Jenn

Ben Maxwell
Ben Maxwell
2 years ago

If you sit the ramekins in a pan with water up to about half way up the ramekin it helps to cook the eggs evenly, otherwise the outside cooks faster then the inside!

Jennifer Pallian
2 years ago
Reply to  Ben Maxwell

Thanks for the tip, Ben, I’ll try it next time!

John Brittingham
John Brittingham
2 years ago

I just watched Rachel Khoo, on Little Paris Kitchen. She placed her cups in a pan with water.

LDienel
LDienel
2 years ago

This looks lovely! Can’t wait to try it. How awful would it be if I used dried herbs instead of fresh ones?

Jennifer Pallian
2 years ago
Reply to  LDienel

Yes! Just use a pinch.

LDienel
LDienel
2 years ago

Thank you so much! My husband and I love this 😀

Lauren @SizzleEats.com
Lauren @SizzleEats.com
2 years ago

Eggs are my favorite for breakfast and I am always looking for a new way to cook them. This looks fantastic!

Ben Maxwell
Ben Maxwell
2 years ago

If you sit the ramekins in a pan with water up to about half way up the ramekin it helps to cook the eggs evenly, otherwise the outside cooks faster then the inside!

Jennifer Pallian
2 years ago
Reply to  Ben Maxwell

Thanks for the tip, Ben, I’ll try it next time!

HelenShideler
HelenShideler
2 years ago

Just made this on the weekend, my new all time favourite

Thanks Jenn

John Brittingham
John Brittingham
2 years ago

I just watched Rachel Khoo, on Little Paris Kitchen. She placed her cups in a pan with water.

LDienel
LDienel
2 years ago

This looks lovely! Can’t wait to try it. How awful would it be if I used dried herbs instead of fresh ones?

Jennifer Pallian
2 years ago
Reply to  LDienel

Yes! Just use a pinch.

LDienel
LDienel
2 years ago

Thank you so much! My husband and I love this 😀

Chana
Chana
2 years ago

my whites were still a little jiggly, but my yokes were cooked! Any ideas? I know I was using a toaster oven.. uggh

Jennifer Pallian
2 years ago
Reply to  Chana

Hmmm… my only thought is that they were closer to the top element in the toaster oven, so the yolk cooked faster… generally, in the centre of a regular oven, the centre (i.e. the yolk) is the last part to set.

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