Best Lemon Curd Cheesecake with Nutty Crust and Fresh Berries – Elegant Dessert

There is something undeniably uplifting about a dessert that captures the brightness of sunshine in every bite. Lemon Curd Cheesecake with Nutty Crust and Fresh Berries is the kind of treat that feels perfect for spring gatherings, summer celebrations, or even a cozy afternoon when you crave something refreshing yet indulgent. The balance of creamy richness and vibrant citrus makes it both comforting and invigorating. This recipe was inspired by the timeless love of citrus desserts shared around family tables. Lemon curd has long been a cherished spread in many kitchens, often spooned over toast or tucked into pastries. Transforming it into a luxurious cheesecake layered over a crunchy nut crust creates a dessert that feels both nostalgic and elevated—a show-stopping centerpiece worthy of any special occasion.

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Why You’ll Love This Lemon Curd Cheesecake

This cheesecake delivers a beautiful harmony of textures and flavors:

• Silky, creamy filling made with full-fat cream cheese and fresh lemon zest
• Bright, tangy lemon curd layer that adds depth and contrast
• Buttery nut crust that offers crunch and warmth
• Fresh berries for natural sweetness and vibrant color

The citrus flavor cuts through the richness, ensuring each bite feels light and balanced rather than heavy. It’s elegant enough for celebrations yet simple enough to make for a weekend treat.

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Ingredients You’ll Need

Below are the complete measurements to ensure perfect results.

For the Nutty Crust

• 1 1/2 cups (150 g) finely ground almonds or pecans
• 3/4 cup (90 g) graham cracker crumbs
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons (85 g) unsalted butter, melted

For the Cheesecake Filling

• 24 ounces (680 g) full-fat cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240 ml) sour cream, room temperature
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons (30 ml) freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract

For the Lemon Curd Layer

• 1/2 cup (120 ml) freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 cup (100 g) granulated sugar
• 3 large egg yolks
• 1/4 cup (56 g) unsalted butter, cubed

For Topping

• 1 cup (150 g) fresh strawberries, sliced
• 1/2 cup (75 g) fresh blueberries
• 1/2 cup (60 g) fresh raspberries
• Optional: 1 tablespoon powdered sugar for dusting

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Step-by-Step Instructions

1. Prepare the Nutty Crust

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper. In a mixing bowl, combine 1 1/2 cups (150 g) ground almonds or pecans, 3/4 cup (90 g) graham cracker crumbs, 1/4 cup (50 g) sugar, and 1/2 teaspoon cinnamon. Stir in 6 tablespoons (85 g) melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the pan, creating an even layer. Bake for 10–12 minutes, then remove and allow it to cool while preparing the filling.

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2. Make the Cheesecake Filling

In a large bowl, beat 24 ounces (680 g) softened cream cheese until smooth and creamy. Add 1 cup (200 g) sugar and mix until fully incorporated. Add eggs one at a time, mixing gently after each addition. Stir in 1 cup (240 ml) sour cream, 1/4 cup (60 ml) heavy cream, 2 tablespoons (30 ml) lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Mix just until smooth—avoid overmixing to prevent cracks. Pour the filling over the cooled crust.

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3. Bake the Cheesecake

Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath. Bake at 325°F (163°C) for 60–70 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight for best texture.

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4. Prepare the Lemon Curd

In a heatproof bowl set over a saucepan of simmering water, whisk together 1/2 cup (120 ml) lemon juice, 1 tablespoon zest, 1/2 cup (100 g) sugar, and 3 egg yolks. Cook while stirring constantly until thickened, about 8–10 minutes. Remove from heat and stir in 1/4 cup (56 g) butter until smooth. Allow the curd to cool slightly before spreading evenly over the chilled cheesecake. Refrigerate for 30 minutes to set.

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5. Add Fresh Berries

Just before serving, arrange 1 cup (150 g) sliced strawberries, 1/2 cup (75 g) blueberries, and 1/2 cup (60 g) raspberries on top. Dust lightly with powdered sugar if desired.  

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Tips for the Perfect Lemon Curd Cheesecake

• Use room-temperature ingredients to prevent lumps.
• Avoid overbeating the batter to reduce air bubbles.
• A water bath helps ensure even baking and prevents cracking.
• Chill thoroughly for clean slices.

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Flavor Variations

• Swap almonds for walnuts or pecans in the crust.
• Add a teaspoon of lemon extract for extra citrus punch.
• Replace mixed berries with only strawberries for a classic look.
• Add a swirl of blueberry compote into the filling before baking.

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Frequently Asked Questions

1. Can I make this cheesecake ahead of time?

Yes, this Lemon Curd Cheesecake is actually ideal for making ahead. In fact, preparing it a day in advance often enhances both the flavor and texture. Cheesecake benefits from extended chilling time, which allows the filling to fully set and the citrus flavors to meld beautifully with the creamy base. You can bake the cheesecake up to two days before serving and store it covered in the refrigerator. Add the lemon curd layer once the cheesecake is fully chilled, then refrigerate again. For best presentation, wait to add the fresh berries until just before serving to maintain their vibrant appearance and prevent excess moisture from seeping onto the surface. If you need to plan even further ahead, the cheesecake (without berries) can be frozen for up to one month. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before adding toppings.

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2. How do I prevent cracks in my cheesecake?

Cracks can happen for several reasons, but they are preventable with careful technique. First, avoid overmixing the batter, especially after adding the eggs. Overmixing incorporates excess air, which can cause the cheesecake to rise and fall dramatically, leading to cracks. Second, always bake at a moderate temperature—325°F (163°C) is ideal. High heat causes rapid expansion and contraction. Using a water bath ensures gentle, even baking and maintains moisture in the oven environment. Finally, allow gradual cooling. After baking, turn off the oven and let the cheesecake sit inside with the door slightly open for an hour. Sudden temperature changes are one of the main causes of surface cracks. Even if cracks appear, the lemon curd layer conveniently covers them, ensuring a flawless presentation.

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3. Can I use store-bought lemon curd instead of homemade?

Absolutely. If you are short on time, high-quality store-bought lemon curd works well. However, homemade lemon curd offers a fresher, brighter flavor and allows you to control the sweetness and tartness. When using store-bought lemon curd, choose one with simple ingredients and a vibrant citrus aroma. Warm it slightly before spreading to achieve a smooth, even layer over the cheesecake. Homemade curd takes only about 10 minutes to prepare and elevates the dessert with its silky texture and bold lemon flavor. The difference in freshness can be noticeable, especially in a dessert where lemon plays a starring role.

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4. How should I store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. Because of the fresh berries, it is best to consume it within 2–3 days for optimal texture and flavor. If you anticipate leftovers, consider adding berries only to individual slices rather than the entire cake. This prevents moisture from softening the lemon curd layer. For longer storage, you can freeze slices (without berries) wrapped tightly in plastic wrap and foil for up to one month. Thaw overnight in the refrigerator before serving. The texture remains creamy, and the crust retains its pleasant crunch.

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Serving Suggestions

Serve chilled with a sharp knife dipped in warm water for clean slices. Pair it with freshly brewed coffee or a cup of hot tea for a delightful balance to the bright citrus notes. This cheesecake also shines as the finale to a light dinner, especially during warmer months.

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Final Thoughts

Lemon Curd Cheesecake with Nutty Crust and Fresh Berries is more than just a dessert—it’s an experience of contrasts. The velvety cream cheese filling meets the bright tang of lemon curd, all resting on a buttery, nutty crust that provides depth and structure. Fresh berries add natural sweetness and visual appeal, making this cheesecake as beautiful as it is delicious. What makes this recipe particularly special is its versatility. It feels equally at home at a spring brunch, a summer garden gathering, or a celebratory dinner. The citrus flavor keeps it refreshing, while the creamy texture ensures indulgence. It’s a dessert that feels luxurious without being overly heavy. Making cheesecake from scratch may seem intimidating at first, but with careful steps and attention to detail, it becomes a rewarding and satisfying process. Watching simple ingredients transform into a stunning centerpiece is part of the joy. Whether you are baking for family, friends, or simply yourself, this Lemon Curd Cheesecake promises to deliver bright flavor, creamy texture, and memorable moments around the table. Print