White Chocolate Lemon Curd Cheesecake

White Chocolate Lemon Curd Cheesecake 🍰🍋

Decadent, creamy white chocolate meets bright, tangy lemon curd in this stunning dessert! It's the ultimate crowd-pleaser for any spring, summer, or special occasion gathering.

🛒 Ingredients

For the Crust:

 * 2½ cups graham cracker crumbs

 * ½ cup granulated sugar

 * ½ cup butter, melted

 * ½ cup mini white chocolate chips

For the Cheesecake Filling:

 * 24 oz (3 packages) cream cheese, softened to room temperature

 * ¾ cup granulated sugar

 * 1 cup white chocolate chips, melted and slightly cooled

 * 3 large eggs, room temperature

 * 1 tsp pure vanilla extract

 * ¼ cup sour cream or heavy cream

For the Lemon Curd Layer & Topping:

 * 1 cup lemon curd (store-bought or homemade)

 * Whipped cream & fresh lemon slices (for garnish)

🥣 Step-by-Step Instructions

1. Prepare the Crust

 * Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

 * Mix: In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and mini white chocolate chips. Stir until combined and uniformly moist.

 * Press: Press the crumb mixture firmly into the bottom and slightly up the sides of your prepared springform pan.

 * Bake: Bake for 8–10 minutes until lightly golden. Remove from the oven and allow to cool completely. Reduce oven temperature to 325°F (160°C).

2. Make the Cheesecake Filling

 * Beat Cream Cheese: In a large mixing bowl, beat softened cream cheese and sugar on medium speed until smooth, creamy, and free of lumps.

 * Add Melted White Chocolate: Pour in the melted and cooled white chocolate, beating gently until well incorporated.

 * Add Eggs: Add the eggs one at a time, mixing on low speed after each addition just until blended. (Do not overmix!)

 * Finish: Mix in the vanilla extract and sour cream until smooth.

3. Assemble & Swirl

 * Pour half of the white chocolate cheesecake batter over the cooled crust.

 * Dollop about ½ cup of the lemon curd across the top of the batter, then gently pour the remaining cheesecake batter over top.

 * Spoon the rest of the lemon curd on top and use a butter knife or skewer to gently swirl the curd into the top layer.

4. Bake & Chill

 * Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center slightly jiggles when gently shaken.

 * Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside for 1 hour to prevent cracking.

 * Remove from the oven and let cool to room temperature, then cover and refrigerate for at least 6 hours (preferably overnight).

5. Serve

 * Top with an extra layer of glossy lemon curd, whipped cream rosettes, and fresh lemon slices right before serving!

💡 Pro Tip: Make sure your cream cheese and eggs are at room temperature before starting so your filling turns out silky-smooth with no lumps!