Lemon Curd Cheesecake

| Lemon Curd Cheesecake

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!

Prep time: 4 hours 30 mins
Makes: 1 cheesecake 

Recipe: Shelley, our Super Baker in Nelson


1 ¼ cup whipping cream
680g cream cheese
½ cup sugar
2tbsp icing sugar
¼ cup sour cream
2tsp lemon juice
1tsp vanilla extract

500g butter (melted)
2 packs Griffin’s Super Wine biscuits (crushed)

Lemon curd:
2 whole eggs
2 egg yolks
¾ cup caster sugar
80g butter
2 lemons (juice & zest)


1. Mix the crushed biscuit crumbs and melted butter together. Press into the base of a well greased 21cm spring form cake tin.

2. Bake for 10 minutes at 150°C. Wait to cool.

3. For the lemon curd, whisk eggs and sugar in saucepan then place on low heat.

4. Add butter, zest and juice of the lemons and whisk continuously until thick. Cool.

5. Whip the cream until heavy peaks set aside.

6. Beat cream cheese and sugar together until smooth and creamy, then add the remaining ingredients (apart from cream) until smooth and combined.

7. Gently fold whipped cream in.

8. Add the cheesecake mixture to the base, and top with the lemon curd.

9. Put into fridge to chill overnight.



Our Biscuits

Griffin’s, New Zealand’s favourite biscuit bakers, has been delighting Kiwis' taste buds for over 150 years. Whether it is a seriously dunkable Gingernut or a truly indulgent ToffeePop, everyone has a favourite Griffin’s bikkie.

View Our Range
griffins biscuits