Lemon Curd Topped Cheesecake

Show off your kitchen skills with this baked cheesecake. The simple homemade lemon curd, made in the microwave, is the best part of this delicious dessert recipe!

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
  • ¼ cup butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1½ cups sugar, divided
  • 6 egg s, divided
  • 2 Tbsp. lemon zest, divided
  • ½ cup fresh lemon juice
  • 2 Tbsp. butter

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Combine graham crumbs and melted butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.


Beat cream cheese and 3/4 cup of the sugar in large bowl with mixer until well blended. Add 3 eggs, one at a time, mixing on low speed after each just until blended. Stir in 1 Tbsp. lemon zest. Pour over crust.


Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.


Refrigerate cheesecake 4 hours.  Meanwhile, whisk remaining eggs with remaining sugar in medium microwaveable bowl until blended.  Stir in lemon juice and remaining lemon zest. Add 2 Tbsp. butter.


Microwave on HIGH 2 min.; whisk until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or just until sauce comes to boil and is slightly thickened; stir. Cool completely. Refrigerate until ready to use.


Spoon about 2 Tbsp. lemon curd over each cheesecake slice just before serving.