Desserts and sweets
Lemon curd cheesecake
5 (1)
110 min
Serves 8 - 12
General
Ingredients
- For the cheesecake base For the cheesecake base
- 1 1/2 cup finely crushed graham or digestive cookies 360 ml finely crushed graham or digestive cookies
- 1/4 cup unsalted butter (melted) 60 ml unsalted butter (melted)
- For the cheesecake filling For the cheesecake filling
- 24 oz cream cheese (750 g; softened) 680 g cream cheese (750 g; softened)
- 2 tsp grated lemon peel 9.9 ml grated lemon peel
- 3/4 cup sugar 180 ml sugar
- 3 eggs 3 eggs
- For the lemon curd For the lemon curd
- 2 tbsp lemon juice 30 ml lemon juice
- 1 tsp grated lemon peel 4.9 ml grated lemon peel
- 1 tbsp unsalted butter 15 ml unsalted butter
- 1 egg 1 egg
- 1/2 cup sugar 120 ml sugar
Method
Heat oven to 325 degrees F (160 degrees C).
In a bowl add the cookie crumbs and butter and combine using your hands until you get a uniform mixture. Press the mixture on the bottom and sides of a spring-form 9 x 3 inch pan. Place in the refrigerator.
In a large bowl add the softened cream cheese, lemon peel and sugar and beat using an electric mixer until well combined. Add the eggs, 1 at a time, beating well after each addition.
Empty the cheese mixture in the prepared pan and bake for 55 to 60 minutes, or until the center of the cheesecake is set. Remove from the oven and place on a wire rack to cool, for about 30 minutes. Run a knife or metal spatula along the side of the cake to loosen and refrigerate for at least 2 hours (better if refrigerated overnight).
Remove from the refrigerator, loosen and remove the side, top with the lemon curd, slice and serve.
Make the lemon curd
In a bowl over a pot of simmering water add the lemon juice, lemon peel, butter and sugar and cook, stirring constantly until the sugar is dissolved. Add the egg and beat using a wire whisk. Continue cooking while whisking for 3 to 4 minutes, or until the lemon curd thickens and coats the back of the spoon. Remove from the heat, cool and refrigerate.
In a bowl add the cookie crumbs and butter and combine using your hands until you get a uniform mixture. Press the mixture on the bottom and sides of a spring-form 9 x 3 inch pan. Place in the refrigerator.
In a large bowl add the softened cream cheese, lemon peel and sugar and beat using an electric mixer until well combined. Add the eggs, 1 at a time, beating well after each addition.
Empty the cheese mixture in the prepared pan and bake for 55 to 60 minutes, or until the center of the cheesecake is set. Remove from the oven and place on a wire rack to cool, for about 30 minutes. Run a knife or metal spatula along the side of the cake to loosen and refrigerate for at least 2 hours (better if refrigerated overnight).
Remove from the refrigerator, loosen and remove the side, top with the lemon curd, slice and serve.
Make the lemon curd
In a bowl over a pot of simmering water add the lemon juice, lemon peel, butter and sugar and cook, stirring constantly until the sugar is dissolved. Add the egg and beat using a wire whisk. Continue cooking while whisking for 3 to 4 minutes, or until the lemon curd thickens and coats the back of the spoon. Remove from the heat, cool and refrigerate.
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