Lemon Curd Cheesecake
Another winning recipe from our Super Baker Shelley! Lemon fans will love this cheesecake – a lemon filling AND lemon curd topping. Lovely! Recipe: Shelley, our Super Baker in Nelson
20 minutesPrep time
6 hoursBake time
intermediateDifficulty
Ingredients
For the filling:
- 1 ¼ cup Whipping Cream
- 680g Cream Cheese
- ½ cup Sugar
- 2 tbsp Icing Sugar
- ¼ cup Sour Cream
- 2 tsp Lemon Juice
- 1 tsp Vanilla Extract
For the base:
- 500g Butter, melted
- 2 packs Griffin’s Super Wine biscuits, crushed
For the lemon curd:
- 2 Whole Eggs
- 2 Egg Yolks
- ¾ cup Caster Sugar
- 80g Butter
- 2 Lemons (juice & zest)
Instructions
- Mix the crushed biscuit crumbs and melted butter together. Press into the base of a well greased 21cm spring form cake tin.
- Bake for 10 minutes at 150°C. Wait to cool.
- For the lemon curd, whisk eggs and sugar in saucepan then place on low heat.
- Add butter, zest and juice of the lemons and whisk continuously until thick. Cool.
- Whip the cream until heavy peaks set aside.
- Beat cream cheese and sugar together until smooth and creamy, then add the remaining ingredients (apart from cream) until smooth and combined.
- Gently fold whipped cream in.
- Add the cheesecake mixture to the base, and top with the lemon curd.
- Put into fridge to chill overnight.
Enjoy!
- Mix the crushed biscuit crumbs and melted butter together. Press into the base of a well greased 21cm spring form cake tin.
- Bake for 10 minutes at 150°C. Wait to cool.
- For the lemon curd, whisk eggs and sugar in saucepan then place on low heat.
- Add butter, zest and juice of the lemons and whisk continuously until thick. Cool.
- Whip the cream until heavy peaks set aside.
- Beat cream cheese and sugar together until smooth and creamy, then add the remaining ingredients (apart from cream) until smooth and combined.
- Gently fold whipped cream in.
- Add the cheesecake mixture to the base, and top with the lemon curd.
- Put into fridge to chill for 6 hours or overnight.
Enjoy!
Products used in this recipe
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