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Gluten-free lemon curd cheesecake

  • Author: Karlijn
  • Total Time: 90 min + 5 hours cooling down
  • Servings: 12 1x
  • Diet: Gluten Free


A real spring cheesecake: gluten-free lemon curd cheesecake! Delicious for Easter or for a birthday party. Low lactose and low FODMAP



  • 250 g (8.8 oz) gluten-free speculoos or ginger cookies (gluten-free digestives is also possible)*
  • 80 g (2.8 oz) butter or margarine (use margarine to make this recipe entirely lactose-free)
  • 700 g (24.7 oz) lactose-free cream cheese
  • 150 g (5.3 oz) lactose-free crème fraîche
  • 200 g (7 oz) sugar
  • 4 eggs, at room temperature
  • Zest of 1 lemon
  • A 24 cm (9.4 inch) baking tin with a loose bottom
  • A jar of lemon curd (or homemade lemon curd)*
  • Optional: fresh red fruits, such as raspberries


  1. Pre-heat the oven to 140 degrees Celsius (284 F). Cover the baking tin with baking parchment.
  2. Make the cookies into crumbs using a food processor. If you don’t have a food processor, you can also put the cookies into a plastic bag and smash them with a rolling pin.
  3. Melt the butter in a bowl in the microwave, in short bursts of 20 seconds.
  4. Stir the cookie crumbs into the melted butter. Divide the cookie crumbs over the cake tin en press into a crust with the back of a spoon.
  5. Put the cream cheese, crème fraîche, sugar and lemon juice together in a bowl. Mix this together shortly with a mixer into a smooth mixture.
  6. Add the eggs one by one and mix the mixer together with a whisk. Do this by hand instead of by using a stand-or handmixer to avoid over mixing.
  7. Pour the mixture in the baking tin.
  8. Put an oven dish with hot water on the lowest rack in the oven. Put the cheesecake in the middle of the oven on a rack above the oven dish. The hot water will add some steam to the oven and this will stop your cheesecake from tearing while baking. You can also bake the cheesecake without the hot water, but this will increase the chance that your cheesecake will tear a bit. 
  9. Bake the cheesecake in the oven for 75 minutes.
  10. Turn the oven off at the end of the baking time and open the door a little bit. Leave the cheesecake to cool down in the oven for 1 hour. Then move it to the fridge and leave to set for at least 4 hours.
  11. Spread a layer of lemon curd on top of the cheesecake before serving. Top it with fresh low FODMAP fruit if you like. 


*Make sure no high FODMAP ingredients have been added

  • Prep Time: 15
  • Cook Time: 75
  • Category: Cake
  • Method: Oven
  • Cuisine: International

Keywords: gluten-free cheesecake, low FODMAP cheesecake, lactose-free cheesecake, lemon curd cheesecake, lemon cheesecake