Luscious Lemon Cheesecake
Prep Time
15 minutes
Cook Time
45 minutes


1 cup (250 ml) flour
1/4 cup (60 ml) brown sugar, lightly packed
1/2 cup (125 ml) butter, softened
1 egg
2 pkg (8 oz each) (250 g each) Canadian cream cheese brick style, softened
2 x-large eggs
1/2 cup (125 ml) sugar
2 tbsp (30 ml) lemon juice
Lemon Curd
3/4 cup (180 ml) sugar
3 tbsp (45 ml) cornstarch
3/4 cup (180 ml) lemon juice
2 eggs
1/4 cup (60 ml) cold butter, cubed


  1. Blend flour with sugar and rub butter into flour mixture using a rubber spatula. Use a fork to stir eggs into flour until crumbly. Pat dough into the bottom of a greased 9-inch (23 cm) springform baking pan.
  2. Bake for 15 minutes or until golden.
  1. Beat Canadian cream cheese until very smooth. Mix in eggs, sugar and lemon juice. Spread into prepared crust. Bake for 30 minutes.
  2. Cool completely.
Lemon Curd- topping
  1. In a double boiler, stir together sugar and cornstarch. Whisk in lemon juice until well blended. Stir in eggs. Cook, stirring constantly, until thick, about 10 minutes.
  2. Add butter to mixture, continuing to stir.
  3. Cool completely and spread over cooled cheesecake. Chill until set. Cut with a warm, wet knife and enjoy!