Lemon Curd Marbled Cheesecake

by Sarah on November 29, 2010

What a weekend!  I spent the last 5 days in San Jose with the family.  Cooked a lot, ate A LOT, laughed a lot and played with a cute little kid and snuggled a baby.  I missed the usual Black Friday shopping, but the upside was that I got to eat the famous Singleton Cinnamon Rolls not only once, but TWICE.  Lucky me!

With the holiday past us, I thought you might like to try this citrusy dessert that Guido made last weekend for my step-brother’s birthday.  I passed the task on to him because I was too busy and he decided to try to get his baking mojo on.  You could wait and try this for the Christmas holiday, or just make it for a little mid-holiday indulgence.  It’s your choice.

This  classic cheesecake was marbled with thick ribbons of my Meyer lemon curd.  The citrus flavor makes this taste deceptively light (even though you know otherwise).

This recipe, from the July 2006 issue of Gourmet (RIP), is pretty easy–especially if you already have lemon curd on hand.  Even without, the simple lemon curd recipe they’ve provided is a snap to make.  Most of the time allotted is actually for just chilling the cheesecake.  One side note–the cheesecake took a bit longer to bake for us than what the magazine recipe calls for.

So, although I cannot take credit for the making of this cheesecake, nor for the recipe–I can certainly brag that it was delicious to eat.  And hey–I guess I contributed the lemon curd.  Try this one.

Gourmet’s Lemon Curd Marbled Cheesecake–July 2006

Lemon Curd Marbled Cheesecake


  • For lemon curd:
  • 1 teaspoon finely grated fresh lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
  • For crust:
  • 1 1/3 cups finely ground graham cracker crumbs (5 oz)
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • For filling:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla


  • Make lemon curd:
  • Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
  • Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
  • Make and bake crust:
  • Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
  • Make filling and bake cheesecake:
  • Reduce oven temperature to 300°F.
  • Beat together cream cheese and sugar in a bowl with an electric 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 two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
  • Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a 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 before serving.

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