citrus smoked cheesecake


I bet you’ve never tried a smoked cheesecake before!  Citrus Smoked Cheesecake with Lemon Curd is an “out-of-the-box” dessert that will blow you and your guest away!

I’ve never even seen one at the famous Cheesecake Factory restaurants!  

lemon curd in pretty jarBut if you want to try a taste treat that goes beyond fabulous, then this is a recipe you need to try, and soon!

Citrusy, creamy, with a hint of smokiness combine into a sublime dessert, my Citrus Smoked Cheesecake with Lemon Curd is especially incredible when eaten outdoors under the stars! 

I’ve given you both recipes, so now you’ve got no excuse not to try this “out-of-the-box” Summer dessert!

Don’t miss the master article on my How-To Guide For Smoking Food at Home!   Because that’s where you’ll find everything you need to know to set up and use a home smoker. 

Whether it’s a dedicated piece of machinery, like a pellet smoker, or a make-shift smoker in your grill, I’ll give you all the facts you’ll need. 



citrus smoked cheesecake

Citrus Smoked Cheesecake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Citrusy, with a hint of smokiness combine into a sublime dessert, especially when topped with fabulous lemon curd!


  • 1 1/2 cups graham cracker crumbs
  • 1 Tbsp. citrus zest, divided
  • 1/3 cup unsalted butter, melted
  • 5 - 8 oz. pkg. full-fat cream cheese, softened
  • 1 Tbsp. fresh squeezed citrus juice (lemon, lime, orange)
  • 1 cup granulated sugar (sometimes I use vanilla sugar!)
  • 3 Tbsp. flour
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 large eggs


  1. Prepare your smoker as directed, and preheat to 250°F.
  2. In a medium bowl, mix the graham cracker crumbs, 1 tsp. lemon zest and butter until crumbs are completely moistened. Press firmly into the bottom of a 9" spring form pan.
  3. In a large mixing bowl (or KitchenAid Mixer), beat the cream cheese, citrus juice, sugar, flour, vanilla and the remaining 2 teaspoons citrus zest until creamy. Make sure all the lumps are gone.
  4. Add sour cream and mix well to combine.
  5. One at a time, add the eggs, mixing on low after each addition. When just blended, add the next egg until all 4 are incorporated. Pour mixture over crust.
  6. Pour 2 inches of water into a baking pan large enough to fit your spring form pan. Cut a piece of parchment paper large enough to hang over the sides of the pan by 2 inches.
  7. Put the prepared cheesecake in the middle of the paper. Lift pan on top of paper into water bath, keeping the edges of the paper above the water.
  8. Place pan into smoker and cook for 2 hours, or until the center is almost set. (slightly jiggly)
  9. When cake is done, run a knife or metal spatula around the rim of the pa to loosen cake from the sides of the pan. Cool completely on a rack before removing rim of the pan.
  10. Refrigerate at least 4 hour before serving. (I like to make mine the day before serving to let the flavors develop)
  11. Serve with lemon curd or strawberries soaked in balsamic vinegar.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 556Total Fat 44gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 14gCholesterol 182mgSodium 376mgCarbohydrates 33gFiber 0gSugar 24gProtein 9g


lemon curd in pretty jar

Lemon Curd

Yield: 1 Pint
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Zippy with lemony zest and juice, this creamy delight is fabulous in tarts, cakes or as a delightful topping for cheesecake.


  • 5 egg yolks
  • 1 cup lemon sugar (see post for link to recipe)
  • 1/8 tsp. kosher salt
  • 4 large lemons, zested and juiced
  • 1 stick unsalted butter, sliced and chilled


  1. To a medium saucepan, add inch of water and place over medium-high heat. Bring to a simmer.
  2. While water is coming to a boil, combine the egg yolks and lemon sugar in a medium mixing bowl (metal is best), whisking until smooth.
  3. Add 1/3 cup lemon juice and zest to egg mixture and whisk again until smooth. (if there isn't enough juice, add water to make 1/3 cup of liquid)
  4. When water begins to simmer, reduce heat to low and place the egg mixture bowl on top of the saucepan., making sure it is suspended over the water, and not touching it.
  5. Begin whisking, and continue for 7-9 minutes, or until mixture is light yellow and will coat the back of a spoon without sliding off.
  6. Remove promptly from heat and retrieve butter from the refrigerator. Whisk in the butter, one piece at a time, making sure the butter melts completely before adding the next piece.
  7. Cool for 5 minutes and transfer to pretty jars or an airtight storage container that is just large enough to fit the lemon curd. You want as little head space as possible above the lemon curd.


Lemon curd will last up to 2 weeks in the refrigerator.

Nutrition Information
Yield 15 Serving Size 1
Amount Per Serving Calories 84Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 78mgSodium 23mgCarbohydrates 4gFiber 1gSugar 1gProtein 1g


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