An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.

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  • In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.

  • Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.

  • To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.

Nutrition Facts

500.2 calories; protein 8.3g 17% DV; carbohydrates 52.7g 17% DV; fat 29.8g 46% DV; cholesterol 193.5mg 65% DV; sodium 242.3mg 10% DV. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/26/2009
I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results. Read More
(56)

Most helpful critical review

Rating: 3 stars
08/17/2007
This is good but if you serve this to anyone with a wheat or gluten allergy you must cheack the ingredients on the lemon topping as many of them use a food starch modified food starch or wheat starch which takes it out of the gluten free group. Read More
(48)
33 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
01/26/2009
I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results. Read More
(56)
Rating: 3 stars
08/17/2007
This is good but if you serve this to anyone with a wheat or gluten allergy you must cheack the ingredients on the lemon topping as many of them use a food starch modified food starch or wheat starch which takes it out of the gluten free group. Read More
(48)
Rating: 1 stars
04/27/2010
One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is a very unpleasant fake lemon from the lemon extract. This could have benefited with just the vanilla extract alone (or even vanilla and real, fresh lemon juice) and two less eggs - one egg per package of cream cheese is always a good rule of thumb. Moreover, there was too much of the sour cream topping for the amount of filling. Very disappointing, since I had covered it with a homemade Meyer lemon curd which had really turned out beautifully. Read More
(27)
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Rating: 5 stars
03/12/2005
Delicious. My entire family loved it. I added a graham cracker crust because I love the contrast with the sweet crust and the lemon. Next time I think that I will add lemon just to the sour cream mixture and fresh lemon juice to the cream cheese mixture. Read More
(16)
Rating: 2 stars
04/09/2008
I'm one of those people who sees a poor review on a recipe and believes the cook must have done something wrong.:-( This time however I'm certain I followed the recipe to a "T" - and it is just not good! The texture of the cheesecake is just awful and there's no real flavor - at all. Not rich or creamy or anything! I'll make this again only to see what I did wrong - but after this first attempt...ugh. Just not good! Sorry! Read More
(14)
Rating: 5 stars
11/12/2009
My aunt and three cousins have Celiac Disease. Since I am usually the dessert maker for family functions I made this so they have a dessert they can eat too among the pies cakes and cookies they can't. They love it and are so happy every time I make it. It's become a regular now that everyone enjoys. Read More
(13)
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Rating: 5 stars
05/01/2011
Delicious!--with just a few changes: Change to 3 pkg crm cheese & 3 eggs. Add juice and zest from one lemon--save some zest for on top. Add Graham cracker crust--brush on egg white and bake 5 min before filling. Read More
(11)
Rating: 5 stars
05/12/2007
I modified slightly by adding 1 additional pkg cream cheese and using 3 eggs. Fabulous!! I'll make this often. I made my own lemon curd (recipes on allrecipes.com of course) which is easy and quick. Wonderful! Read More
(11)
Rating: 5 stars
12/31/2003
This recipe is very good and very easy to make. We are having a progressive dinner and I am making this for one of the desserts. Read More
(8)