Best 8 Lemon Vanilla Curd Cake Irish Cheesecake Recipes

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In the realm of delightful desserts, the Lemon Vanilla Curd Cake and Irish Cheesecake emerge as culinary masterpieces that tantalize taste buds and create lasting memories. These two delectable treats, featured in this article, offer a harmonious blend of zesty citrus, creamy richness, and the perfect balance of sweetness and tanginess.

The Lemon Vanilla Curd Cake, a symphony of flavors, boasts layers of moist and fluffy vanilla cake, enveloped in a luscious lemon curd filling. Its zesty lemon flavor dances upon the palate, while the creamy vanilla curd adds a velvety smoothness that lingers. This delightful cake is a perfect balance of tart and sweet, making it an ideal choice for any occasion.

Accompanying the Lemon Vanilla Curd Cake is the Irish Cheesecake, an iconic dessert with a rich history and a captivating flavor profile. This cheesecake features a creamy and decadent filling, nestled upon a crisp and buttery graham cracker crust. The filling, infused with the essence of Irish cream, exudes a smooth and velvety texture, while the graham cracker crust provides a delightful crunch with each bite.

Whether you crave the vibrant zest of the Lemon Vanilla Curd Cake or the creamy indulgence of the Irish Cheesecake, this article presents detailed recipes that guide you through the process of creating these culinary wonders in the comfort of your own kitchen. Embark on a culinary journey, savor the exquisite flavors, and create unforgettable moments with these delightful desserts.

Let's cook with our recipes!

LEMON CURD CHEESECAKE



Lemon Curd Cheesecake image

This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 16

Number Of Ingredients 8

1 1/2 cups finely crushed vanilla wafer cookies (40 cookies)
2 teaspoons grated lemon peel
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup lemon curd
3 eggs
Frozen raspberries, if desired

Steps:

  • Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
  • Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
  • Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
  • Remove side of pan. Garnish with raspberries.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg

LEMON CURD CHEESECAKE



Lemon Curd Cheesecake image

This creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. -Becky West, Statesboro, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 16

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
2 cups sugar
2 teaspoons grated lemon zest
2 tablespoons lemon juice
3 large eggs, room temperature, lightly beaten
LEMON CURD:
1/2 cup sugar
1-1/2 teaspoons grated lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
2 tablespoons butter, cubed
Lemon zest strips, optional

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap securely around pan., In a small bowl, mix crushed wafers and melted butter. Press onto the bottom and 3/4 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sour cream and sugar until smooth. Beat in lemon zest and juice. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 1 to 1-1/4 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, in a small heavy saucepan, whisk together first 5 curd ingredients. Add butter; cook over medium heat, whisking constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 170°. Do not allow to boil. Remove immediately to a small bowl; cool completely., Gently spread curd over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with fresh lemon zest strips.

Nutrition Facts : Calories 563 calories, Fat 35g fat (19g saturated fat), Cholesterol 157mg cholesterol, Sodium 321mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.

LEMON CURD MARBLED CHEESECAKE



Lemon Curd Marbled Cheesecake image

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Provided by Maggie Ruggiero

Categories     Cookies     Mixer     Cheese     Citrus     Dairy     Egg     Dessert     Bake     Vegetarian     Quick & Easy     Cream Cheese     Lemon     Summer     Shavuot     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 20

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
Accompaniment: blueberries
Special Equipment
a 9- to 91/2-inch (24-cm) springform pan

Steps:

  • 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.

LEMON CURD



Lemon Curd image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ it's the perfect filling for cakes, pastries and tarts.

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 3 cups

Number Of Ingredients 6

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Steps:

  • Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON & VANILLA CURD CAKE (IRISH CHEESECAKE)



Lemon & Vanilla Curd Cake (Irish Cheesecake) image

Make and share this Lemon & Vanilla Curd Cake (Irish Cheesecake) recipe from Food.com.

Provided by littleturtle

Categories     Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 ounces shortcrust pastry
1 1/2 ounces butter
2 ounces vanilla sugar
2 egg yolks
1 tablespoon flour
1/2 lemon, juice and zest of
8 ounces cottage cheese
1 tablespoon flour
1 tablespoon sugar
1 tablespoon butter, melted
1 egg, beaten
powdered sugar, to dust

Steps:

  • Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
  • Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
  • Chill pastry case in the fridge.
  • Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
  • Mix well, then spoon into the pastry case.
  • Mix topping ingredients together and spread on top of the curd filling.
  • Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
  • Dust with powdered sugar and serve cool but not chilled.

LEMON CHEESECAKE WITH LEMON-ROSEMARY SHORTBREAD CRUST



Lemon Cheesecake with Lemon-Rosemary Shortbread Crust image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield one 10-inch cheesecake

Number Of Ingredients 18

15 Lemon-Rosemary Shortbread Cookies (about 12 ounces), recipe follows
3 tablespoons unsalted butter, melted
2 pounds cream cheese, at room temperature
3/4 cup sugar
1/2 cup sour cream, at room temperature
3 large eggs, at room temperature
2 tablespoons fresh lemon juice (from about 1 lemon)
1 tablespoon lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
10 ounces lemon curd
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
3 1/2 cups all-purpose flour

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Place an oven rack in the center position, without any racks above it.
  • Place the cookies in a food processor; pulse to the texture of sand. Add the crushed cookies to a 10-inch springform pan and pour in the melted butter. Using your hands, mix together the cookie crumbs and butter until they are completely combined and hold together when pinched. Firmly press the cookie crust into the bottom of the pan. Press down on the crust with the bottom of a cup to ensure it is tightly packed.
  • Bake the crust for 12 to 14 minutes, or until golden brown all over. Remove from oven and let cool. When the pan is cool enough to handle, wrap it in foil three-quarters of the way up the sides of the pan--this will prevent any water from getting into the cheesecake while it is baked in a water bath.
  • For the cheesecake: In a stand mixer fitted with the paddle attachment, add the cream cheese, granulated sugar, sour cream, eggs, lemon juice, lemon zest, vanilla extract and salt. Slowly turn the mixer up to medium-high speed; continue to mix for 2 minutes, until the ingredients are completely combined and smooth.
  • Set aside 1/4 cup of the lemon curd and reserve it for the topping. With a rubber spatula, fold the remaining lemon curd into the cheesecake mixture. Pour the mixture over the cooled crust and spread it evenly, making sure to flatten the top. Gently tap the pan a few times on a flat surface to even out the mixture.
  • Use the reserved lemon curd to make a fun design in the top of the cheesecake. For instance, you can dollop 15 small dots, about a heaping 1/2 teaspoon each, around the border of the cake and then 6 small dots towards the center of the cake and 1 dot directly in the center. Drag a skewer around the center of the first ring of dots to pull the lemon curd into a teardrop shape. Repeat with the interior circle of lemon curd drops.
  • Place the foil-lined springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the pan. Bake the cheesecake for 55 to 60 minutes, until the edges are set but the center still has a pudding-like jiggle. Remove from the oven and let sit 10 minutes before removing the pan from the water bath. Let the cheesecake sit another 30 minutes. While the cheesecake is still warm, run a paring knife around the inside edge of the pan and then release the sides of the pan. (If you do this after the cheesecake has cooled completely, the cake may tear slightly.) Let the cheesecake cool completely before slicing and serving. Refrigerate any cheesecake not being served immediately.
  • Preheat the oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly grease the foil and sides of the pan with butter.
  • In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  • Add the butter, vanilla and salt to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. After the last addition, you may have to stir and scrape down the sides of the food processor to help incorporate all of the flour. Continue to pulse until the dough comes together.
  • Turn the dough out into the prepared baking pan and press it in evenly. Poke the dough all over with a fork and sprinkle it with the reserved sugar.
  • Use a knife to cut the dough into approximately 3-by-1-inch rectangles (or whichever shape you prefer). Bake until golden brown at the edges and golden in the center, about 25 minutes. As soon as the cookies come out of the oven, use a bench scraper or knife to re-cut the lines of the cookies. Cool in the pan for 15 minutes, then carefully remove the cookies with the foil and cool completely on a rack.

LEMON CURD CHEESECAKE



Lemon Curd Cheesecake image

A lemony cheesecake with a shortbread crust and lemon curd topping.

Provided by MrsWilliams

Categories     Cheesecake

Time 4h30m

Yield 12

Number Of Ingredients 12

2 cups crushed shortbread cookie crumbs
4 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup whipping cream
2 large eggs
1 large egg yolk
2 tablespoons all-purpose flour
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 (11 ounce) jar prepared lemon curd

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
  • Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
  • Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
  • Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
  • Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
  • When ready to serve, spread top with lemon curd.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 63.4 g, Cholesterol 153.7 mg, Fat 36.8 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 19.2 g, Sodium 372.1 mg

LOVELY LEMON CHEESECAKE



Lovely Lemon Cheesecake image

Wait for the oohs and aahs when you present this luxurious lemon cheesecake recipe. The lemon flavor gives it a bright, tangy flavor. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 14 servings.

Number Of Ingredients 12

3/4 cup graham cracker crumbs
2 tablespoons sugar
3 teaspoons ground cinnamon
2 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar
1/8 teaspoon salt
1/4 cup lemon juice
1-1/2 teaspoons vanilla extract
5 large eggs, room temperature, lightly beaten
Thin lemon slices, optional

Steps:

  • Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan; refrigerate while preparing filling., In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with lemon slices.

Nutrition Facts : Calories 444 calories, Fat 32g fat (19g saturated fat), Cholesterol 169mg cholesterol, Sodium 325mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 0 fiber), Protein 9g protein.

Tips:

  • Make sure all ingredients are at room temperature to ensure they blend well. Softened butter will incorporate more air and make the cake lighter and fluffier!
  • Don't overmix the batter, as this can lead to a dense, dry cake. Mix just until the ingredients are well combined.
  • Use a light touch when folding the egg whites into the batter to prevent deflating them. Gently fold until just combined.
  • Bake the cake in a preheated oven to ensure even cooking. Monitor the cake closely towards the end of baking time to prevent overbaking.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting and running off the cake.
  • For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy before adding the powdered sugar.

Conclusion:

The Lemon Vanilla Curd Cake with Irish Cheesecake is a delightful dessert that combines the refreshing flavors of lemon and vanilla with the rich creaminess of cheesecake. With its moist and tender crumb, tangy curd filling, and velvety frosting, this cake is sure to be a hit at any gathering. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to satisfy your cravings. Its combination of flavors and textures makes it a truly indulgent and memorable dessert experience.

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