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5 from 1 vote

Candied Lemon Cheesecake

Deliciously sweet and crunchy crust, creamy cheesecake and tangy homemade lemon curd. Garnished with tart candied lemons.
Course Dessert
Prep Time 23 hours
Cook Time 1 hour
Total Time 1 day
Servings 1 -9
Author Allie Taylor


Lemon Curd:

  • 6 lemons for 1 cup of fresh lemon juice and 2 tablespoons of lemon zest
  • 1/2 cup butter softened
  • 2 cups sugar
  • 4 eggs


  • 2 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 2 egg yolks
  • 1 - 2 tablespoons ice cold water
  • 4 8 ounce packages Philadelphia brand cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups lemon curd divided

Optional: Candied Lemon slices for garnish

  • 2 small lemons
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup water


Lemon Curd:

  • Grate enough zest from lemons to get 2 tablespoons.
  • Squeeze lemons 'til you get the 1 cup you need.
  • Separately in a microwave proof bowl, beat butter and sugar with an electric mixer 'til blended.
  • Beat in eggs, 1 at a time, blending just until incorporated.
  • Slowly add lemon juice, beating at low speed until blended.
  • Stir in lemon zest.
  • (At this point, it looks curdled.)
  • Microwave at high for 5 minutes, stirring once every minute.
  • Then microwave a little longer, stirring at 30 second intervals, just for 1-2 more minutes.
  • Lemon curd will thicken, and coat the back of a spoon, and start to mound slightly.
  • Cover warm curd with plastic wrap directly on it (to prevent a film from forming) and chill a minimum of four hours or 'til firm.
  • Refrigerate in airtight container for up to 2 weeks.

Optional Candied Lemon Slices:

  • Slice 2 lemons into 1/8 " thick rounds, removing seeds.
  • Stir together sugar, lemon juice and water in large skillet.
  • Heat over medium heat 'til sugar dissolves completely.
  • Carefully a lemon slices, and simmer gently for 14-16 minutes.
  • Keep lemon slices in a single layer, turning every so often.
  • When lemons are translucent and rinds are soft, remove from the heat.
  • Using tongs, place candied lemon slices in a single layer on wax-paper or parchment lined baking sheet.
  • Cool completely for about an hour.
  • Cover and refrigerate for up to 2 hours and as long as two days.
  • Reserve syrup for another use.


  • Pulse first three ingredient in food processor until blended.
  • Add butter and pulse until just crumbly.
  • Separately, whisk together egg yolks and 1 tablespoon ice water in a small bowl.
  • Add to flour butter mixture and process 'til dough forms a ball.
  • Add up to 1 tablespoon more water, 1 teaspoon at a time if necessary to hold it together.
  • Shape dough ball into a flat disk and wrap tightly in plastic.
  • Chill for a minimum of four hours before rolling out.
  • Roll dough into a 14 " circle on a lightly floured surface using a rolling pin.
  • Fit dough into a lightly greased 9" dark springform pan.
  • Press dough onto the bottom and up the sides of the pan.
  • With a sharp knife or kitchen shears, trim away excess dough around the top edge.
  • Preheat oven to 325 degrees.
  • In medium mixing bowl, beat softened cream cheese at medium speed with an electric mixer until smooth.
  • Gradually add granulated sugar, beating until just blended.
  • Add eggs, one at a time and beat until just mixed in.
  • Beat in vanilla.
  • Pour 2/3 of cheesecake batter (about 4 cups) into prepared crust.
  • Spoon 1 cup lemon curd over the cheesecake batter.
  • Gently swirl with a butter knife.
  • Spoon remaining cheesecake batter on top.
  • Bake at 325 degrees for an hour to 1 hour and 10 minutes or just until center is set.
  • (Cheesecake should just be turning golden.)
  • Turn oven off.
  • Let cheesecake stay in the oven, with the door closed, an additional 15 minutes.
  • Remove cheesecake from oven.
  • Carefully run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan.
  • (But don't remove the sides of pan. Yet.)
  • Cool completely in the pan on a wire rack, about one hour.
  • Cover tightly and chill 8-24 hours.
  • Remove the sides of the pan and transfer cheesecake to a cake platter.
  • Spoon remaining 1 cup lemon curd over cheesecake.
  • Optional: Garnish with Candied Lemon Slices