Lemon Curd Swirl Cheesecake is full of bright tangy and delicious lemon flavor with a creamy dense cheesecake texture. This low fat cheesecake recipe is a delicious springtime dessert that is perfect for your Easter table!
Lemon Swirled Cheesecake

 

This is our favorite cheesecake recipe ever. I’ve been making this recipe for over 18 years now and never ever has one piece gone to waste! That is saying a lot as Grumpy is not a huge fan of lemon, but he will actually request that I make this lemon curd swirl cheesecake recipe!

 

 

Lemon Curd Swirl Cheesecake

 

For this recipe, I make my own lemon curd. I love this stuff! The sweet tang is so delicious that I can just eat it by the spoonful! Lemon Curd is very simple with only 4 ingredients – Lemon Juice (and zest), butter, sugar, and eggs!

 

Lemon Curd Swirl Cheesecake

 

I love the bright citrus scent of the lemon. It literally makes you feel the sunshine! I believe this is the biggest reason citrus (lemons especially) is big in the spring. It invokes the feeling of sunshine, brightness, and life!

 

Lemon Curd Swirl Cheesecake

 

When the lemon curd is done I always top it with some plastic wrap to prevent a “skin” forming over top of the curd. Once it has cooled enough, I put it in the refrigerator to get cold. The curd thickens up more as it chills. It is perfect for swirling into this cheesecake!

 

Lemon Curd Swirl Cheesecake

 

The crust for this cake is a shortbread type crust and is very thin. I love this because I’m looking for cheesecake when I eat cheesecake, not the crust!

 

Lemon Curd Swirl Cheesecake

 

This recipe evokes the feeling of happiness, brightness, and hope. Not to mention the love. Making this a perfect recipe for your Easter table dessert. It is gorgeous too and everyone will be so impressed!

 

Lemon Curd Swirl Cheesecake

Be sure to use the size 9 inch springform pan suggested. If you use anything smaller, your cheesecake will rise up taller than it should and you take the chance of a spillover. A springform pan is best to use because the sides will remove easily once the cheesecake is chilled.

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Lemon Curd Swirl Cheesecake printable recipe below this photo!

Lemon Curd Swirl Cheesecake

 If you love lemon, be sure to also check out my recipe for Low Carb Lemon Thumbprint Cookies!

Lemon Swirled Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 35 minutes

Yield: 12 slices

Serving Size: 1/12 of cheesecake

Calories per serving: 363

Fat per serving: 13

Lemon Swirled Cheesecake

Ingredients

    Crust:
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 tablespoon ice water
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 2 1/2 teaspoons grated lemon rind
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 cup Lemon Curd
  • Recipe for Lemon Curd:
  • 3/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 2 large eggs
  • 2/3 cup fresh lemon juice (about 3 large lemons)
  • 2 tablespoons butter or stick margarine

Instructions

    For the Lemon Curd
  1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
  2. To prepare the crust,
  3. Preheat oven to 400°. Lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 for 10 minutes; cool on a wire rack.
  4. Reduce oven temperature to 325.
  5. To prepare the filling,
  6. Beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
  7. Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Notes

Nutrition Information Calculated using myfitnesspal. Please use your own discretion. Protein: 16g, Fiber: 0g, Carb: 41g.

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 This recipe first appeared on Grumpy’s Honeybunch on May of