Lemon Cheesecake is the perfect summer dessert that is citrusy, creamy, and incredibly flavorful. It is a great cheesecake to enjoy after a nice dinner, or for a special occasion.
Add all ingredients to a large bowl and stir until combined.
Add the mixture to a 9-inch or 10-inch springform pan. Use a measuring cup to press the mixture into the bottom and slightly up the sides of the pan.
Refrigerate for at least 20-30 minutes.
CHEESECAKE FILLING:
Preheat oven to 325°F.
In a large bowl, add sugar, cream cheese and flour. Beat until creamy and combined. Scrape down the sides of the bowl with a spatula.
Add lemon juice, lemon zest, milk, and sour cream. Beat until combined, stopping to scrape the sides and bottom of the bowl with a spatula.
Pour half of the batter into the prepared pan. Level the top with a spatula. Add the lemon curd, and using a knife make some swirls. Add the remaining cheesecake batter and level the top with a spatula.
Bake in preheated oven for 50-60 minutes. The cheesecake should be slightly jiggly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
Run a butter knife around the edges to release it from the pan. Top it with the remaining can of lemon curd. After that, chill in the fridge for 6 hours or overnight.
WHIPPED CREAM:
Add all ingredients to the chilled bowl of a high-speed mixer and whisk until stiff peaks form. Pipe on cheesecake.