Egg-Free Lemon Curd Cheesecake
Around Easter last year, I shared a recipe for Egg-Free Lemon Curd Cheesecake. Since then, I have improved the recipe and would like to give an updated version. This is a great recipe to have on hand for spring and summer or right now in the middle of January when we sometimes wish it was already spring.
Egg-Free Lemon Curd Cheesecake features a soft graham cracker crust, sweet lemon filling, and is topped off with a tangy, curd. It’s a rather involved recipe, so I would recommend reading through it before starting so you know what you’re getting into. Enjoy!
Notes on Ingredients
Be sure to read the ingredients on the white chocolate. True white chocolate should contain cocoa butter and no artificial flavors. Trader Joe’s has some that fit these criteria, but are only offered seasonally. The ones I really prefer are from Artisan Kettle. They use organic, fair trade ingredients and are soy, nut, gluten, and GMO free! (This post is in no way sponsored by Artisan Kettle–it’s just a brand I personally support for their sustainable efforts!)
In the lemon curd, I also mention arrowroot starch. If you don’t have it, corn starch will work as a substitute.
Tips for a Successful Egg-Free Lemon Curd Cheesecake
Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.
Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.
Again, whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but this is crucial to cheesecake success! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)
If the cake does cave in, the curd will fill the space. To make the edges more appealing, you can make a little buttercream frosting and pipe a boarder around the cake. No one will know that it’s caved in and you get frosting too!
Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.
The lemon curd is naturally an cream color, so if you want it to be yellow, simply add a drop or two of yellow food coloring or turmeric.
Other Egg-Free Cheesecakes to Try
- Chocolate Peppermint Cheesecake
- Pumpkin Cheesecake
- Caramel Apple Cheesecake
- Cappuccino Cheesecake
- Mocha Cheesecake
- Merlot Chocolate Cheesecake
Egg-Free Lemon Curd Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 tsp sugar
- ¼ cup melted butter or coconut oil
- 1 cup white chocolate chips
- 2 Tbsp melted butter or coconut oil
- 16 oz ⅓ fat cream cheese
- ½ cup sugar
- 2 Tbsp raw, local honey
- 2 tsp lemon extract
- ¼ tsp sea salt
- Zest of one lemon
- ½ cup heavy cream
- ⅓ cup + 1 Tbsp fresh lemon juice
- ⅓ cup + 1 Tbsp sugar
- ⅓ cup melted butter or coconut oil
- ¼ cup water
- ⅛ tsp sea salt
- 2 Tbsp arrowroot starch
- Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted butter.
- Grind graham crackers in a food processor and until they are just small crumbs and you have 1 1/2 cups worth. In a small bowl, mix the cracker crumbs with sugar and add melted butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.
- Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chips are melted, remove from heat and stir in two tablespoons of melted butter. Allow the mixture to cool for 10 minutes.
- Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, lemon extract, sea salt, and lemon zest. Use a stand mixer with a paddle attachment to blend all the ingredients until smooth and creamy. Be sure to scrape down the sides of the bowl every so often to ensure that everything is well combined. Do not over-mix.
- Put the filling in the spring-form pan and using a small offset spatula, smooth out the filling until it is even across the pan.
- Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
- Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, remove the cake let it cool for approximately 30 more minutes before letting it chill and set up in the refrigerator. Wait at least three hours before serving.
- In a small saucepan, heat the cream, lemon juice, sugar, butter, water, and sea salt on medium heat. Whisk frequently. After about 2-3 minutes, add the arrowroot starch and whisk continuously until it thickens. You will know the curd is thick enough when it has a custard-like consistency and the whisk leaves a mark in it.
- Allow to cool slightly before spreading over the cheesecake with a small offset spatula. Do not wait for it to set up completely, as it would be hard to spread. Any leftover curd can be stored in the refrigerator for two weeks. Serve with freshly whipped cream and enjoy!