Lemon Curd Cheesecake
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My husband absolutely adores all things lemon and cheesecake, so for his birthday last year, I decided to combine these things and create a lemon curd cheesecake to celebrate his special day! I used my favourite authentic baked cheesecake recipe that I developed and it turned out incredible! So light and delicious, I guarantee it will be your new favourite if you try it out!
Tara’s Baked Lemon Curd Cheesecake Recipe:
CHEESECAKE BISCUIT BASE:
200g / 7oz Arnott’s Marie crackers or any other simialr biscuit
120 g / 8 tbsp salted butter, melted (salted guarantees a delcious base every time!)
CHEESECAKE FILLING:
460-500g cream cheese (light spreadable, this means less fat, and you will not have an issue with overmixing and wont risk a cracked cheesecake)
2 tbsp plain flour
2 tsp vanilla extract
1/2 cup sour cream (light, yay for less fat!)
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs , at room temperature
LEMON CURD TOPPING:
4 lemons, juiced and strained
3/4 cup superfine sugar
2 large eggs
The zest of four lemons, approx 4 large tablespoons lemon zest
Instructions:
Preheat the oven to 325°F (163°C).
In a bowl, mix together the Marie biscuit crumbs, 1/4 cup of sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups of sugar together until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until fully incorporated.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen.
Refrigerate the cheesecake for at least 4 hours or overnight to set.
On medium heat, whisk your eggs and sugar together, add in your lemon juice and zest and continually stir and whisk until thickened into a curd. You may need to turn to a higher heat to do so. Set aside to cool.
Top your cheesecake with your lemon curd and a lemon slice to garnish, serve by itself or with a dollop of thickened cream.
Enjoy!
With love,
Tara x