Simply Lemon

Simply Lemon

25 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  RSHARRL

“An easy, crust-free cheesecake that is topped by store-bought lemon curd. Lemon curd can be found in the 'jams and jellies' aisle of the grocery store.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
  2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
  3. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
  4. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.

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Reviews (25)

Rate This Recipe


I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat, healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results.



This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wheat starch, which takes it out of the gluten free group.



One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is a very unpleasant fake lemon from the lemon extract. This could have benefited with just the vanilla extract alone (or even vanilla and real, fresh lemon juice) and two less eggs - one egg per package of cream cheese is always a good rule of thumb. Moreover, there was too much of the sour cream topping for the amount of filling. Very disappointing, since I had covered it with a homemade Meyer lemon curd which had really turned out beautifully.

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Amount Per Serving (8 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 52.7 g
  • 17%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 206 mg
  • 69%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet



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Creamy Lemon Cake


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Ginger Lemon Cheesecake Bars