Crustless Lemon Cheesecake

A dreamy, gluten-free cheesecake topped with refreshing lemon curd naturally flavored with lemon zest and fresh-squeezed lemon juice.

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Crustless Lemon Cheesecake

Lemon Curd

  1. ½ cup fresh lemon juice (2 or 3 lemons)
  2. ¼ cup (½ stick) Challenge Butter
  3. 1 cup sugar
  4. 2 eggs
  5. 1 Tablespoon fresh lemon zest

Cheesecake

  1. 4 (8 ounce) packages Challenge Cream Cheese, softened
  2. 1 cup sugar
  3. 1 Tablespoon fresh lemon zest
  4. 4 large eggs
  5. 1-1¼ cup lemon curd, divided

Lemon Curd

  1. 1

    Grate zest from lemons. Reserve 1 Tablespoon for preparation of lemon curd; set aside 1 Tablespoon for cheesecake batter. Juice lemons, collecting ½ cup of juice.

  2. 2

    Beat butter and sugar with electric mixer until well blended.

  3. 3

    Blend in eggs.

  4. 4

    Gradually add lemon to mixture while continuing to blend on low speed. Resulting mixture will appear curdled.

  5. 5

    Transfer mixture a heavy 2 quart sauce pan and place over medium heat. Stir in lemon zest. Cook whisking constantly until mixture thickens (5 to 7 minutes).

  6. 6

    Transfer to a bowl and place plastic wrap or a piece of parchment paper directly on the surface of the warm curd. Chill until firm and fully cooled (at least 4 hours). Yields 1¾ cups.

Cheesecake

  1. 1

    Preheat oven to 325°F. Line 9-inch spring form pan with parchment and lightly butter the sides of the pan.

  2. 2

    Beat cream cheese at low speed on electric mixer until smooth.

  3. 3

    Gradually add sugar and 1 Tablespoon lemon zest until blended.

  4. 4

    Add eggs one at a time blending until yellow is incorporated after each addition. Keep mixer speed low to avoid whipping in too much air.

  5. 5

    Pour ⅔ of batter into prepared pan. Add about ½ cup of lemon curd, evenly by spoonful’s to the top of the batter leaving about a ½-inch space from sides of the pan. Gently swirl curd with knife. Add remaining batter and gently smooth top with spatula.

  6. 6

    Bake for about 60 minutes or until center is almost set. Turn oven off and allow cheesecake to set in the oven for an additional 20 minutes. Remove cheesecake from oven and run a knife around the edge of the cake to loosen it from the pan. Do not remove the sides of the pan. Let the cake cool completely on a rack (about 1½ hours). Cover pan and chill for at least 12 hours.

  7. 7

    Remove the sides of the pan. Transfer cheesecake platter and spoon an additional ½ to ¾-cup of lemon curd over the top. When slicing cheesecake, rinse off knife between slices for smoother cuts. Remaining lemon curd may be served as an accompaniment or reserved for another purpose.

Note: This recipe is gluten-free.

Source: Challenge Home Economist

Comments

Add Comment

Help. Can I beat the egg whites and fold them in separately? And why so much cream cheese? I have a recipe for double layer chocolate cheesecake that uses 2 pkgs. of cheese and 3 eggs.

0

Maureen

This looks very decadent!

I give this a 4 star rating due to having to use 2 cups of sugar for this recipe. I will make it subbing erythritol for the sugar making this recipe low carb and diabetes friendly. Erythritol is natural sweetener. You may know it as Swerve. Aside from the sugar this recipe looks fabulous! I already make low carb lemon curd.

4

Jodi

Could you please send me a coupon? I just love your butter.

0

flora toole

Recipe sounds good. I am a big fan of Cheesecake, will give this a try.

0

Beverly

Best tasting cheesecake I have ever made. And the only reason I gave it four spoons was because it was time consuming.

4

Theodora

@flora We don't mail coupons, but if you join our Challenge Club (bottom of this page) we do occasionally offer online coupons and giveaways.

Challenge Dairy

@Maureen We don't think you should separate the eggs and whip the whites. You want to avoid whipping air into the mixture which could cause the cheesecake to crack. For this recipe, the cream cheese and egg amounts are appropriate for a 9-inch spring form pan.

Challenge Dairy

This looks like a real winner to add to my gluten free delights. A special thank you for the tip on reducing the sugar intake for this to also be diabetic friendly-- can't wait to make this for my next week gathering.

0

Regina Bozza

Can this be frozen? And for how long?

0

Jayne Paterson

I've never done a cheesecake before. Can someone tell exactly what the term "almost set" mean? What exactly am I watching for? Thanks and I appreciate your input.

0

kelly

Thank you for this easy, delicious lemon recipe. The birthday person will be ecstatic.

5

Mike

This is now my favourite gluten free dessert to serve to all my friends, even those who eat gluten. Everyone loves it!

0

Leah Thomson

Made this cheesecake for Christmas dessert. Added red raspberries and brushed raspberries with currant jelly. Everyone raved about how wonderful this was and asked to have it again at next gathering.

5

Jill

Followed recipes exactly, including cooking and cooling time. Came out fantastic. Will make this again, it was a big hit.

5

Mary

I followed the recipe but my cheesecake turned out really wet! It still tasted good and the lemon curd was delicious on top. Just not sure why it was so wet!

3

Paulina

Can you substitute limes for lemons?

0

Janet