Gluten-Free Lemon Bar Cheesecake
This stunning cheesecake combines the best of two beloved desserts - creamy vanilla cheesecake swirled with bright lemon curd and topped with elegant candied lemon slices. The vanilla wafer crust provides a sweet, crunchy foundation that complements the tangy-sweet filling. Perfect for special occasions or when you want to impress guests with a show-stopping dessert that balances rich cream cheese with the bright acidity of fresh lemons. The homemade lemon curd creates beautiful marbled patterns throughout the cheesecake, while the candied lemon garnish adds both visual appeal and an intense citrus flavor that makes each bite memorable.
Ingredients
- 8 ounces vanilla wafers, crushed or processed into crumbsgraham crackers1:13
Same amount, similar texture
- 3 tablespoons sugar
- 7 tablespoons butter, melted
- 32 ounces cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 6 lemons
- ½ cup butter, at room temperature
- 2 cups sugar
- 4 eggs
- 2 small lemons
- 2 tablespoons fresh lemon juice
- ¾ cup water
Instructions
- 1
Grate zest from lemons to equal 2 tablespoons and juice lemons to get 1 cup of lemon juice
- 2
Beat butter and sugar with a hand mixer on medium until blended
- 3
Add eggs one at a time, beating just until blended after each addition
- 4
Gradually add lemon juice to the butter mixture, beating at low speed just until blended after each addition, then stir in zest
- 5
Cook mixture in a large saucepan over medium-low heat, whisking constantly, for 14 to 16 minutes
- 6
Place plastic wrap directly on warm curd and chill at least 4 hours
- 7
Cut lemons into 1/8-inch-thick slices, removing any seeds
- 8
Stir together sugar, lemon juice, and water in a skillet until sugar is dissolved
- 9
Add lemon slices and simmer gently, keeping slices in a single layer and turning occasionally, for 14 to 16 minutes or until rinds are soft
- 10
Place slices in a single layer on a sheet pan lined with parchment and cool completely
- 11
Preheat oven to 375°
- 12
Stir together vanilla wafer crumbs and 3 tablespoons sugar, then mix in melted butter until well incorporated
- 13
Press mixture onto bottom of 9-inch springform pan and about 2 inches up the sides
- 14
Bake until crust is slightly browned, 9 to 12 minutes, then let cool on a rack
- 15
Lower oven temperature to 325°
- 16
Beat cream cheese at medium speed with electric mixer for 3 minutes or until smooth
- 17
Gradually add granulated sugar, beating until blended
- 18
Add eggs one at a time, beating just until blended, then mix in vanilla
- 19
Pour two-thirds of cheesecake batter into prepared crust
- 20
Add 1 cup lemon curd by large spoonfuls over batter and swirl in with a knife
- 21
Spoon remaining batter into pan
- 22
Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set
- 23
Turn oven off and let cheesecake stand in oven for 15 minutes longer
- 24
Remove from oven and run a knife around inside of pan
- 25
Cool completely on wire rack
- 26
Cover and chill overnight
- 27
Remove sides of pan, place on serving platter, spoon remaining lemon curd over cheesecake, and top with candied lemons
Tips
Make the lemon curd and candied lemons a day ahead to save time on assembly day and allow flavors to develop fully.
Place plastic wrap directly on the warm curd surface to prevent a skin from forming during chilling.
Use a water bath or place a pan of hot water on the bottom oven rack to prevent cracks in the cheesecake.
Good to Know
Refrigerate covered for up to 5 days. Keep candied lemons separate until serving.
Lemon curd and candied lemons can be made 2 days ahead. Assemble cheesecake day before serving.
Serve chilled, cut with a warm knife wiped clean between slices for neat portions.
Common Mistakes
Avoid overbeating the cheesecake batter to prevent cracks and a dense texture.
Don't skip the overnight chilling to ensure proper setting and easier slicing.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use store-bought lemon curd instead?
Yes, you can substitute 2 cups of high-quality store-bought lemon curd, though homemade provides better flavor and consistency for swirling.
How long will this cheesecake keep in the refrigerator?
The cheesecake will stay fresh for up to 5 days when covered and refrigerated, though it's best within the first 3 days.
Can I freeze this cheesecake for later?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before adding final lemon curd topping and candied lemons.