I freeze cheesecake, often and do not find any difference in taste or texture. In fact, I am sampling some now that has been frozen since Christmas. The only problem I find with freezing them, is the crust can become soggy and depending on the topping, it can become watery. I had a caramel topping made with condensed milk and it is very watery. I would suggest, that you unthaw the cheesecakes and put the lemon curd on just before serving.