meyer lemon curd marbled cheesecake

One year ago, during the Christmas holidays of 2009, I worked a lot of the time that my kids were out of school. Afterward (and during, if I’m completely honest), I really regretted not spending the time with my family. Finding balance in my life is sometimes challenging, and I let work win out during the Christmas holidays of 2009. I achieved better balance over this recent holiday season, working just one day during the week between Christmas and New Years. The time with my children, my husband, my home – and even with my cats – was just what I needed to regroup and refresh my mind and heart.

And, of course, I cooked and I baked, and I reveled in the quality time I spent in my kitchen.

Seriously, folks. If I could have hugged my kitchen, I would have.

One of the desserts that I baked over my break from work was this Meyer lemon curd cheesecake. Remember those Meyer lemons that I wrote about in this post? Turns out that Meyer lemon curd baked into a cheesecake is a very good idea.

Because I keep having darned oven calibration issues, it didn’t set up as well as I would have liked. Or perhaps it’s because I suck at making cheesecake. Regardless, it was a little less firm than I was going for, but that problem should be easy to fix next time. The taste? Light, fresh, bright, a bit of tartness, smooth and creamy on the tongue. Ethereal, in other words.

Yep. You want to make this. I can’t promise it will give you balance in your life, but it will make you happy.

Nothing wrong with happy.

Meyer Lemon Curd Marbled Cheesecake

Slightly adapted from Gourmet, July 2006. For this recipe you'll need a 9 to 9 1/2 inch springform pan.


Ingredients for Crust

1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/8 teaspoon kosher salt
5 tablespoons unsalted butter, melted

Ingredients for Filling

3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
1 cup Meyer lemon curd


Preparation of Crust

With oven rack placed in middle position, preheat oven to 350°F.

Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together the crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan [Note: I use the bottom of a glass to press the crust in smoothly and evenly.]. Place springform pan in a shallow baking pan and bake for 10 minutes. Cool crust completely in springform pan on a rack.

Preparation & Baking of Cheesecake

Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer (or in a stand mixer) at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs, 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour 2/3 of the cream cheese filling into crust, then spoon half of the Meyer lemon curd over filling and swirl curd into filling with small knife, being careful not to touch the crust with the knife. Repeat with remaining filling and lemon curd.

Bake cheesecake until set 1 1/2 inches from the edge but center trembles when pan is gently shaken, about 45 minutes. Note that the center of the cake will appear very loose but it will continue to set as it cools. Transfer springform pan to a rack and immediately run knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan prior to serving.

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24 Responses to “meyer lemon curd marbled cheesecake”

  1. 1
    Brian @ A Thought For Food — January 3, 2011 @ 7:15 am

    You said the magic word… cheesecake. And with meyer lemon thrown into the mix, I find myself drooling uncontrollably while looking at these wonderful pictures.

  2. 2
    Belinda — January 3, 2011 @ 7:25 am

    It was extremely yummy! I was there and had a slice! 🙂

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  4. 3
    JulieD — January 3, 2011 @ 8:33 am

    It looks wonderful and reminds me of a key lime cheesecake I once had…I think you inspired me to try to make it. I’m glad you got to spend more time with your family this holiday season. Happy New Year!

  5. 4
    doctorbobster — January 3, 2011 @ 10:53 am

    Nice essay and, as usual, beautifully photographed.

  6. 5
    Barbara @ VinoLuciStyle — January 3, 2011 @ 12:20 pm

    My all time favorite cheesecake has a lemon layer on top and I love the simplicity because I really prefer this dessert not loaded up with candy or chocolate but served as you have; with some fresh fruit.

    I’m getting some Meyer Lemons; so excited…and think I have to make both the curd and this cheesecake for a Denver area bloggers meeting the end of this month; it’s doable for brunch right? 🙂

  7. 6
    Kristina @ spabettie — January 3, 2011 @ 2:44 pm

    two of my favorite things… anything Meyer Lemon and… cheesecake. this looks wonderful.

  8. 7
    Liz the Chef — January 3, 2011 @ 6:09 pm

    An instant addition to my Meyer lemon recipe collection!!!

  9. 8
    Stephanie — January 3, 2011 @ 6:39 pm

    That lemon curd is to die for so I can imagine how it must add to the cheesecake! Thanks for sharing!

  10. 9
    Baking Barrister — January 3, 2011 @ 8:15 pm

    I disagree with Brian up there: the magic wordS are “meyer lemon curd”–the cheesecake is just a bonus. This is going in my arsenal–and I’m whipping it out next time my brother requests lemon meringue pie because this has got to be a million times better.

  11. 10
    Jennifer (Savor) — January 3, 2011 @ 8:38 pm

    ohh….I NEED a slice!

  12. 11
    Kelsey/TheNaptimeChef — January 3, 2011 @ 8:40 pm

    I am weeping that I can’t have a Meyer lemon tree in the northeast… 🙁

  13. 12
    megan @ whatmegansmaking — January 3, 2011 @ 9:23 pm

    This sounds like the perfect cheesecake! So light and fresh. Looks beautiful!

  14. 13
    ~Citra~ — January 4, 2011 @ 5:09 am

    O o o o … What a yummy scrumptious good looking piece ! I should try this recipe soon ^_^

  15. 14
    Joy — January 4, 2011 @ 11:10 am

    I love love meyer lemons. That looks so good.

  16. 15
    Lael Hazan @educatedpalate — January 5, 2011 @ 6:46 am

    Meyer lemons are one of my favorites. Sweet and tart, this year the cold has intensified the flavor of the citrus so they will make your already wonderful cheesecake pop! Good luck with the calibrations, I truly empathize.

  17. 16
    Heather (The Menu Mama) — January 5, 2011 @ 12:16 pm

    This looks amazing. Also, your chocolate chip cookie picture at the top of your blog is a bad influence. I’m seriously trying to resist the urge to run to the kitchen and whip up a batch of cookies right now.

  18. 17
    briarrose — January 5, 2011 @ 7:22 pm

    Oh wonderful lemon cheesecake. Beautiful job. This looks fresh and lovely.

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  24. 18
    Maggie Winter — October 9, 2013 @ 12:00 am

    I’ve just made this cheesecake tonight, it is so good and such an easy recipe to follow, I’m going to explore your site more thanks so much.

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