Gluten free lemon curd cheesecake

Decadence is the only word to describe this luscious dessert. I rarely eat cheesecake but after searching around, I was taken in by the lemon curd addition that would otherwise be an ordinary cheesecake. After modifying the crust to suite my gluten free needs and lightening the fat content as best as I could, I still found this cake to be extremely smooth, rich and satisfying. This was served with a lovely pot roast and really finished off the meal nicely.


Gluten free lemon curd cheesecake
Prep time
Cook time
Total time
Recipe type: gluten free dessert
Serves: 8
  • Lemon curd:
  • 3 large eggs
  • ½ cup sugar
  • ½ cup fresh lemon juice
  • 2 TBLS unsalted butter
  • Zest from one lemon
  • Crust:
  • 11/2 cups ground almond flour
  • 2 TBLS melted butter
  • ⅓ cup sugar if desired
  • Filling:
  • 3 8oz packages of light cream cheese
  • 1 cup sugar
  • 3 large eggs
  • ½ cup of sour cream
  • 1 tsp vanilla
  • 9 - 91/2 inch spring form pan
  • Serve with warm blueberries, whipped cream and sliced almonds with a dash of nutmeg
  1. When making the curd, place a stainless steel bowl over a pot half full of water.
  2. Add zest, eggs, sugar and lemon juice and whisk up until smooth
  3. Turn stove to high and keep whisking until curd begins to thicken (5-10 min)
  4. Add butter and mix in until well blended
  5. Remove from heat and scrape into bowl and allow to cool completely
  6. For crust mix almond flour with 2 TBLS melted butter and mix well.
  7. Press into the base of pan
  8. Bake in the oven at 350 degrees for 10 minutes and remove to cool completely
  9. Reduce oven to 300 degrees
  10. Beat together softened cream cheese and sugar in bowl until smooth( 2-3 minutes)
  11. Beat in sour cream and vanilla
  12. Pour ⅔ of cream mixture into crust, then spoon half of lemon curd and swirl into filling with a small knife(avoid crust to get crumbs in filling)
  13. Repeat with remaining filling and curd.
  14. Bake cheesecake until center trembles when pan gently shaken (1hour and 15 minutes)
  15. Cake center will continue to set once removed
  16. Cool completely 2 hours uncovered
  17. Then chill uncovered at least 4 hours
  18. Serve with warm blueberries and cream with a few sliced almonds
  19. Cheesecake can be made up to 2 days before serving (chilled loosely covered)