This Lemon Curd Cheesecake is one of the yummiest I have ever made. I love lemons, they are so tart and fresh, especially on a warm spring day. I made this for my mums birthday and I knew she’d love the lemon tang as I think I must have inherited my love for all things lemon from her.
This recipe combines two of my all time favourite go-to recipes. My Vanilla Bean Cheesecake- No Bake and half a quantity of my Lemon Curd. The only difference is i omitted the gelatine in the vanilla cheesecake as i wanted a softer cheesecake and I was able to keep it refrigerated since it wasn’t travelling anywhere…
Basically- make the cheesecake, then once the cheesecake is cold, and the lemon curd is also cold, pour as much of the lemon curd on the cheesecake as you want. Depending on how thick you have made it will influence how much you will be able to put on before it spills over the edge. This is actually quite a pretty effect. But if you would prefer it to sit atop more neatly then make the lemon curd a little thicker perhaps with less lemon juice, however the consistency of this lemon curd recipe should be just right.
- 250 grams plain sweet biscuits (milk coffee, arrowroot, granita, choc ripple or similar)
- 150 grams Unsalted butter, melted
- 500g Philadelphia cream cheese, softened
- 1/3 cup caster sugar
- 2 teaspoons vanilla bean paste
- 300ml thickened cream, whipped
- 1/2 Cup white or Caster sugar
- 1 tablespoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 4 large egg yolks
- 1/8 teaspoon coarse salt
- 70 grams unsalted butter (10 tablespoons), cut into 1/2-inch pieces
- Line the base of a medium (20cm) springform pan with baking or greaseproof paper.
- Using a food processor, process biscuits until fine crumbs. Add butter/coconut oil. Process until combined.
- Press the biscuit mixture into the base of the springform pan using either the back or a spoon. If you wish you can bring the crumbs up the side of the tin depending on the look you want.
- Freeze for 15 minutes.
- Beat the cream until stiff peaks form.
- In a large bowl, beat cream cheese, sugar and vanilla until light and fluffy.
- Slowly beat in the whipped cream until just combined.
- Pour mixture into prepared cheesecake tin, smoothing the top with a spatula. Cover with gladwrap, refrigerate overnight or until firmly set.
- In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
- Add butter and place pan over medium-high.
- Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
- Remove pan from heat while continuing to whisk.
- Pour curd through a fine-mesh sieve into a glass bowl. Discard the strained rind.
- Press plastic wrap against the surface of curd and refrigerate until cool. Plastic wrap prevents too much of a skin from forming.
- Once both the Lemon Curd and the Cheesecake are COLD, you may pour the curd over the cheesecake and refrigerate to set further- OR serve immediately.