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Creamy Lemon Bar Cheesecake Recipe Easy 5-Layer Tangy Citrus Delight

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A delightful 5-layer dessert combining a buttery graham cracker crust, creamy cheesecake, tangy lemon curd, whipped cream topping, and a citrus zest garnish. This easy and refreshing cheesecake balances brightness with richness, perfect for gatherings or a special treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup sour cream
  • ¾ cup fresh lemon juice (about 3–4 medium lemons)
  • Zest of 2 lemons
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh lemon zest or thin lemon slices (optional)

Instructions

  1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into bottom of 9-inch springform pan. Bake 10 minutes and cool.
  2. Beat softened cream cheese on medium speed until smooth. Gradually add sugar and beat until incorporated. Add eggs one at a time, beating well after each. Stir in vanilla and flour, then fold in sour cream gently.
  3. Pour batter over cooled crust and spread evenly. Place pan on baking sheet and bake 30-35 minutes until edges are set but center jiggles slightly. Turn off oven and cool cheesecake inside with door slightly open for 1 hour.
  4. Whisk lemon juice, zest, sugar, and egg yolks in heatproof bowl. Cook over simmering water, stirring constantly until thickened (8-10 minutes). Remove from heat and whisk in butter pieces until melted. Strain if desired and cool to room temperature.
  5. Spread lemon curd evenly over cooled cheesecake. Refrigerate at least 2 hours to set layers.
  6. Whip cold heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over chilled lemon curd layer. Garnish with lemon zest or slices.
  7. Slice with a sharp knife dipped in hot water for clean cuts. Store leftovers covered in refrigerator up to 4 days.

Notes

Bring cream cheese to room temperature before mixing to avoid lumps. Use a double boiler for lemon curd to prevent scrambling eggs. Cool cheesecake slowly in oven with door ajar to prevent cracks. Chill bowl and beaters before whipping cream. Warm knife under hot water and dry between cuts for clean slices. For gluten-free, substitute crust with almond flour or gluten-free crumbs. For dairy-free, use coconut cream and vegan cream cheese alternatives.

Nutrition

Keywords: lemon bar cheesecake, creamy lemon cheesecake, lemon curd dessert, 5-layer cheesecake, easy lemon dessert, tangy citrus cheesecake, springform pan cheesecake

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