Desserts and sweets
Lemon curd cheesecake
4 (1)
90 min
Serves 12
General
Ingredients
- For the cheesecake base For the cheesecake base
- 8 7/8 oz biscuits 250 g biscuits
- 4 3/8 oz unsalted butter (at room temperature) 125 g unsalted butter (at room temperature)
- For the cheesecake cream mixture For the cheesecake cream mixture
- 7 oz Philadelphia cream cheese 200 g Philadelphia cream cheese
- 8 7/8 oz Mascarpone cheese 250 g Mascarpone cheese
- 8 7/8 oz sour cream 250 g sour cream
- 2 tsp finely grated lemon rind 9.9 ml finely grated lemon rind
- 3 eggs 3 eggs
- 1/2 cup cater sugar (110g) 120 ml cater sugar (110g)
- For the lemon curd For the lemon curd
- 1 5/8 oz unsalted butter 45 g unsalted butter
- 1/2 cup caster sugar (110g) 120 ml caster sugar (110g)
- 1 egg lightly beaten and strained 1 egg lightly beaten and strained
- 1 tsp finely grated lemon rind 4.9 ml finely grated lemon rind
- 2 tbsp lemon juice 30 ml lemon juice
Method
Preheat oven at 160 C (140 C if using a fan forced oven)
Prepare cheesecake base
Use a food processor to blend biscuits and butter until you get a smooth sticky mixture (you can also use your hands to crush biscuits and combine with butter). Press the mixture over the base and side (about 4-5cm or 1 1/2 inch high) of a 22cm springform pan. Refrigerate for 30 minutes.
Make the cheese mixture
Beat the Philadelphia, Mascarpone, sour cream and lemon rind into a bowl using an electric mixer, until smooth. Add the eggs and beat until they are combined with the cheese.
Make the lemon curd
Add the butter, caster sugar, egg, lemon rind and lemon juice in a bowl and stir well. Cook the mixture over a water bath (place the bowl over a pot with gently simmering water) for about 20 minutes, stirring constantly. The lemon curd is ready when it coats the back of a spoon. When the cheese mixture is ready, remove from heat, cover with plastic wrap and set aside.
Cook the cheesecake
Remove the biscuit base from the refrigerator and pour in the cream mixture. Bake in the preheated oven for 1 hour. Cool the cheesecake and pour the lemon curd on top, making sure it gets evenly distributed. Refrigerate for 3-4 hours before serving.
You can serve it topped with fresh berries and dusted with icing sugar.
Prepare cheesecake base
Use a food processor to blend biscuits and butter until you get a smooth sticky mixture (you can also use your hands to crush biscuits and combine with butter). Press the mixture over the base and side (about 4-5cm or 1 1/2 inch high) of a 22cm springform pan. Refrigerate for 30 minutes.
Make the cheese mixture
Beat the Philadelphia, Mascarpone, sour cream and lemon rind into a bowl using an electric mixer, until smooth. Add the eggs and beat until they are combined with the cheese.
Make the lemon curd
Add the butter, caster sugar, egg, lemon rind and lemon juice in a bowl and stir well. Cook the mixture over a water bath (place the bowl over a pot with gently simmering water) for about 20 minutes, stirring constantly. The lemon curd is ready when it coats the back of a spoon. When the cheese mixture is ready, remove from heat, cover with plastic wrap and set aside.
Cook the cheesecake
Remove the biscuit base from the refrigerator and pour in the cream mixture. Bake in the preheated oven for 1 hour. Cool the cheesecake and pour the lemon curd on top, making sure it gets evenly distributed. Refrigerate for 3-4 hours before serving.
You can serve it topped with fresh berries and dusted with icing sugar.
Cook's notes
You can substitute the Mascarpone cheese with Philadelphia but the result will not be the same.
Make sure when cooking the lemon curd that the bottom of the bowl does not touch the water. Also keep stirring the mixture constantly to ensure a smooth mixture.
Make sure when cooking the lemon curd that the bottom of the bowl does not touch the water. Also keep stirring the mixture constantly to ensure a smooth mixture.
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