Lemon Cheesecake with Lemon Curd

By Ivana Jelínková
3.2.2019
0 Comments

I´ve been using a lot of lemon in my recipes lately, I don´t even know it got to this point. But lemon curd is soooo good. I made some cookies filled with lemon curd last time so I had one full jar left. I preserved it and now was a good time for Lemon Cheesecake with Lemon Curd. Cheesecake is made with cream cheese and whipped cream, which makes it incredibly soft, since I don´t like dry cheesecakes. Cheesecake has a pleasant non-artificial lemon taste thanks to only two lemons. Sweet and sour lemon curd on the top of the cheesecake is a perfect match to this creamy cheesecake. And the best part is that you can use as much lemon curd as you want – you can use up the leftover one from previous baking, as I did. I used words cheesecake and lemon curd many times so let me finish with just one thing – batter and lemon cream make a delicious lemon taste explosion which shouldn´t be missed by any lemon lovers.

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Lemon Cheesecake with Lemon Curd

Prep Time

45 mins

Cook Time

1 hrs 10 mins

Total Time

1 hrs 55 mins

Creamy lemon cheesecake made with whipped cream and cream cheese, topped with lemon curd

Ingredients

Cheesecake:
140 g crushed butter biscuits
40 g melted butter
350 ml heavy cream
600 g cream cheese
5 tbsp icing sugar
Zest of 2 lemons
3 tbsp all-purpose flour
1 tsp vanilla extract
3 eggs
Lemon curd:
90 g melted butter
Juice of 3 lemons
Zest of 1 ½ lemon
3 eggs
130 g icing sugar
15 g cornstarch

Instructions

Cheesecake:
Add melted butter into crushed biscuits. Add the mixture to the bottom of a baking pan which is covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon.
Whip heavy cream.
Add icing sugar and grated lemon zest.
Mix well and add flour, vanilla extract, eggs, mix again.
Pour batter on a biscuit crust.
Bake for about 70 minutes at 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
Let it cool in a slightly open oven for about an hour, then put it in a refrigerator and pour lemon curd over the top.
Lemon curd:
Mix melted butter with lemon juice, lemon zest, eggs, icing sugar and cornstarch.
Put the bowl on the top of another bowl filled with water, stir filling in water bath on medium fire until it thickens. Stir constantly, the filling will firstly look runny, but it will thicken progressively, it will get a consistency similar to cooked pudding.
Set it aside and let it cool.
Press cooled filling through a sieve, pour it over the cooled cheesecake, spread it evenly and put it in the refrigerator for to get firm.