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Lemon Curd Cheesecake
Prep Time 45 mins
Cooking Time 18 mins
Difficulty Intermediate

For the Crust

  • 1 1/2 c Signature Select graham cracker crumbs
  • 1/4 c Signature Select sugar
  • 1/3c Lucerne butter, melted

For the Filling

  • 1 jar Bonne Maman Lemon Curd
  • 8oz Lucerne cream cheese, room temperature
  • 3/4 cup O Organics sugar
  • 3 O Organics egg yolks
  • 2 whole O Organics eggs
  • 1/2 tsp. Signature Select salt
  • 4oz Lucerne yogurt
  • 8 oz. Lucerne sour cream
  • 1/4 tsp almond extract
  • 1/2 tsp Signature Select vanilla
  • Foil
  • 10 mini tart rings
  • Cookie Sheet


Preheat the oven to 325° F. Wrap the bottoms of 10 mini tart rings (about 3” diameter) with foil and spray the insides lightly with nonstick pan spray. Place the rings on a flat cookie sheet. In a separate bowl mix together the graham crackers, sugar, and butter. Divide and spoon the crumbs evenly among the tart rings. Using a small measuring cup or a glass with straight sides, press the crumbs into the bottom of the rings and up the sides being careful to not leave any holes and bake for about 10 minutes or until golden brown. Remove from the oven to let the crusts cool slightly. Meanwhile, make the filling.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and sugar. Add the eggs and yolks one at a time mixing after each one just to incorporate. Mix in the salt, yogurt, sour cream, almond extract, and vanilla. Remove from bowl and pour batter into the crusts. Bake for about 16-18 minutes or just until the cakes are set when you give the pan a jiggle. Cool to room temperature and then chill. Top with a spoon of 2 Tbsp of Bonne Maman Lemon Curd on each cake.

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