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Lemon Cheesecake with Shortbread Crust

A rich, citrus-forward cheesecake featuring a buttery lemon-scented shortbread base, smooth cream cheese filling, glossy homemade lemon curd, and a decorative layer of vanilla whipped cream. Slow cooling and an overnight refrigerator rest produce a firm yet creamy texture and clean slices.
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Course: Dessert
Cuisine: American
Keyword: Lemon Cheesecake with Shortbread Crust
Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Lemon Curd Chilling Time: 1 hour
Total Time: 2 hours 55 minutes

Ingredients

Lemon Curd Topping

  • 6 tablespoons freshly squeezed lemon juice
  • 1/4 cup unsalted butter cut into small cubes
  • Pinch of salt
  • 2 large eggs brought to room temperature, approximately 70°F
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/2 cup granulated sugar

Shortbread Crust

  • 2 teaspoons grated lemon zest approximately the zest of 1 lemon
  • 5 tablespoons unsalted butter melted and allowed to cool slightly
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 cups finely crushed shortbread cookie crumbs 315 grams

Cheesecake Filling

  • 1 cup room-temperature sour cream
  • 1 teaspoon fresh lemon juice
  • 4 large eggs at room temperature
  • 2 teaspoons arrowroot starch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 24 ounces full-fat cream cheese softened and cut into cubes

Whipped Cream Layer

  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy whipping cream preferably 36% milk fat or higher
  • 1/2 cup confectioners’ sugar

Instructions

  • Whisk the eggs, lemon juice, finely grated lemon zest, granulated sugar, and a pinch of salt together in a heavy-bottomed saucepan until evenly blended.
  • Set the saucepan over moderately low heat and cook while whisking continuously. Continue until the mixture begins to develop a slightly thicker consistency.
  • Add the cubed unsalted butter gradually, incorporating only a few pieces at a time. Allow each portion to melt fully before adding the next. Continue whisking until the lemon curd becomes smooth and sufficiently thick to coat the back of a spoon, approximately 5 minutes in total.
  • Pass the finished curd through a fine-mesh sieve into a clean bowl. Place plastic wrap directly against the surface of the curd to prevent a skin from developing, then refrigerate for at least 1 hour, or until thoroughly chilled.
  • Preheat the oven to 350°F.
  • Coat the bottom and sides of a 9-inch springform pan evenly with softened butter. Fit a round piece of parchment paper over the bottom of the pan.
  • Combine the finely crushed shortbread cookies, granulated sugar, salt, and grated lemon zest in a medium mixing bowl.
  • Pour in the melted, slightly cooled butter and stir until every crumb is moistened. The finished mixture should resemble damp sand and form large clumps when pressed together.
  • Firmly distribute the crumb mixture over the base of the prepared pan and approximately 1/2 inch up the sides. Compact the crust tightly and evenly with the flat bottom of a measuring cup.
  • Bake for 10 to 12 minutes, or until the crust appears lightly golden and feels set.
  • Place the pan on a wire cooling rack and allow the crust to cool for 30 minutes.
  • Lower the oven temperature to 300°F.
  • Place the softened cream cheese, granulated sugar, arrowroot starch, and salt in a large mixing bowl.
  • Beat the mixture on low speed for 1 minute. Stop the mixer and thoroughly scrape the sides and bottom of the bowl with a rubber spatula.
  • Add the room-temperature sour cream, pure vanilla extract, and lemon juice. Mix on low speed for approximately 30 seconds, then scrape the bowl again.
  • Incorporate the eggs individually on low speed, mixing each egg only until it disappears into the batter, approximately 10 seconds per egg. Scrape the bowl after every addition to ensure an evenly blended filling without excessive mixing.
  • Pour the cheesecake batter onto the cooled shortbread crust and level the surface gently with an offset spatula.
  • Bake at 300°F for 60 to 65 minutes. The cheesecake is ready when the outer edges have set while the center remains slightly puffed and retains a gentle wobble.
  • Turn off the oven immediately after baking. Prop the oven door partially open with a wooden spoon and leave the cheesecake inside to cool gradually for 75 minutes.
  • After the 75-minute oven-cooling period, transfer the springform pan to a wire rack.
  • Carefully slide a thin metal spatula around the perimeter of the cheesecake to separate it from the sides of the pan.
  • Allow the cheesecake to continue cooling at room temperature for 1 hour.
  • Keeping the cheesecake inside the springform pan, transfer it uncovered to the refrigerator. Chill overnight to allow the filling to set completely. Leaving it uncovered during this initial chilling period helps minimize condensation on the surface.
  • Pour the cold heavy cream into a chilled mixer bowl fitted with a wire whisk attachment.
  • Whip on medium-high speed until the cream begins to visibly thicken.
  • Add the confectioners’ sugar gradually, followed by the pure vanilla extract.
  • Continue whipping until the cream forms stiff peaks. Using a thoroughly chilled bowl and whisk helps the cream whip efficiently and maintain a light, stable consistency.
  • Release and remove the outer ring of the springform pan. Slide a thin metal spatula underneath the cheesecake and carefully transfer it from the pan base to a serving plate.
  • Spoon the thoroughly chilled lemon curd over the cheesecake and spread it into a smooth, even layer with an offset spatula.
  • Place the prepared whipped cream in a piping bag fitted with a large star tip. Pipe the cream decoratively around the outer edge of the cheesecake.
  • Garnish with lemon slices if desired.
  • For clean portions, dip a sharp knife into hot water and wipe it completely dry before making each cut.
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Notes

  • Keep any remaining cheesecake refrigerated and consume within 3 days.
  • Pressing plastic wrap directly onto the lemon curd while it chills prevents a skin from forming.
  • Compact the shortbread crust firmly with the bottom of a measuring cup so it remains cohesive after baking.
  • Cooling the baked cheesecake gradually in the switched-off oven helps preserve its smooth texture.
  • Chilling the cheesecake uncovered initially reduces surface condensation.
  • An offset spatula is particularly useful for creating a neat, level lemon curd topping.
  • For the lightest whipped cream, chill the mixing bowl and whisk attachment before whipping.