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Bon Appétit

Lemon Curd Marbled Cheesecake

By Maggie Ruggiero

4.9

(223)

A lemon curd marbled cheesecake on a platter.
Photo by Romulo Yanes

Expect a line to form when you unveil this stunning dessert. It's swirled throughout with tangy lemon curd, which amplifies the richness of the surrounding cheesecake.

Cooks' Note

·Lemon curd can be made 1 week ahead and chilled, covered.
·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

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