Triple Lemon Cheesecake

My hopes for spring were dashed this week when the Northeast was blasted with a chilly snowstorm.
Monday morning. April Fools? No less!

Well, a little chilly weather and white dust on the ground weren’t going to hinder our plans this week. We are hosting Lumen Christi: Easter Encounters with Art with art historian Msgr. Timothy Verdon and artist Gabriele Wilpers. This is a unique opportunity for artists and those who love art to celebrate the Resurrection of Christ. A festive dinner to welcome our guests was on the docket.

Our opening celebratory meal was a Cape Cod theme with clam chowder, coleslaw, fresh cod with salty and buttery crumbs, corn pudding, and vegetables. We featured a luscious triple lemon cheesecake for dessert. Doesn’t just the word lemon conjure up images for springtime? This was probably the best cheesecake I ever put in my mouth — delightfully creamy, and just enough of that citrusy tartness to whet your palate for another bite.

Read more about Lumen Christi here:

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Triple Lemon Cheesecake
30 minutes



  1. 1/2 cup lemon curd, heated over a double boiler until warm and easy to pour (I used Stonewall Kitchen Lemon curd)
  1. ​Position rack in the middle of the oven and preheat the oven to 350 degrees F
  2. ​Butter the bottom and side of a 9" spring form pan. Have a ready roasting pan. Put on a kettle of water to boil for the water bath.
  3. Stir together crumbs, melted butter and sugar with a fork in a medium bowl until combined. Press the crumb mixture into the bottom of the pan (not up the sides). Bake 8-10 minutes or until crust is set; let cool. Reduce the oven temperature to 325 degrees F.
  4. ​Process sugar and zest in a food processor until zest is finely ground.​
  5. In a medium bowl with an electric mixer, beat cream cheese beginning on low speed and​increasing to medium-high​speed, until light and fluffy. DO NOT SKIP THIS STEP; IT IS VERY IMPORTANT FOR A LUMP-FREE, FLUFFY CHEESECAKE.​
  6. Gradually add sugar mixture, scraping down the side of the bowl with a rubber spatula, continue beating until smooth.
  7. Add the eggs one at a time, beating well after each addition. Add sour cream, ricotta, salt and lemon juice; beat until well blended.
  8. Wrap the outside of the spring form pan with heavy-duty aluminum foil, then pour the filling into the pan; set it in the roasting pan. Place the roasting pan in the oven and carefully pour in enough boiling water into the roasting pan to reach halfway up the side of the spring form pan.
  9. Bake for 70-75 minutes or until the center is almost firm and set. DO NOT OVER BAKE. The cheesecake will firm as it cools.
  10. Remove the roasting pan from the oven and water bath, turn off the oven. Return the cheesecake to the oven (keep door cracked slightly) to let rest for about 5 hrs. or until firmly set.
  11. ​Remove the foil and run a table knife around the inside edge of the pan; remove the pan's sid​e, wrap in plastic and freeze until ready to use. I find freezing the cheesecake makes it much easier to slice. Slice and thaw the cake as needed - return unused portions to the freezer, well covered with saran wrap.​
  12. When ready to serve, heat the lemon curd slightly over a double boiler or in the microwave and drizzle over the top of your slices. Let stand at room temperature for 20 minutes.  ​Enjoy!​
  13. ​**PLEASE NOTE, once the cheesecake has been in the freezer overnight, you can then remove the bottom of the pan from the cheesecake more easily, and then re-wrap the cake well in plastic wrap and return to freezer.​

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