Description
This Lemon Ripple Cheesecake is creamy, tangy, and beautifully swirled with lemon curd for a show-stopping dessert. The perfect balance of rich cream cheese and bright citrus flavor in every bite!
Ingredients
**For the Crust:**
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
**For the Cheesecake Filling:**
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
**For the Lemon Ripple:**
1/2 cup lemon curd (store-bought or homemade)
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing just until combined. Stir in sour cream, lemon zest, lemon juice, and vanilla extract.
5. Pour half of the cheesecake batter over the crust, then spoon half of the lemon curd on top in small dollops. Swirl gently with a knife.
6. Add the remaining batter and swirl in the remaining lemon curd to create the ripple effect.
7. Bake for 55–65 minutes, or until the center is almost set but slightly wobbly.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
9. Refrigerate for at least 4 hours (or overnight) before serving.
10. Top with whipped cream and extra lemon zest if desired.
Notes
You can use shortbread cookies instead of graham crackers for a richer crust.
Make sure all ingredients are at room temperature for the smoothest filling.
Store leftovers covered in the refrigerator for up to 5 days, or freeze for up to 1 month.