I had my first real cheesecake in the States and I’ve been hooked ever since. Being the cheese addict that I am, I had to give it a try… Cheesecake obviously has to figure within my top ten list. Not only is it one of the most delicious cakes there are, it is also the most versatile and convenient you’ll find. It can be made a day or two ahead of your dinner party and the flavours adapted to the tastes of your guests or your menu.
This lemon curd cheesecake would be the prefect end to a light summer meal. For that perfect bite, dig your spoon into the tangy lemon curd topping, through the soft and creamy cheese centre and break into the crunchy and buttery biscuit. Oh! So good!
This lemon curd cheesecake would be the prefect end to a light summer meal. For that perfect bite, dig your spoon into the tangy lemon curd topping, through the soft and creamy cheese centre and break into the crunchy and buttery biscuit. Oh! So good!
Tried & Tasted Recipe:
For the cake:
For the cake:
- 250 g biscuits (digestives, butter or any other favourite)
- 50g melted butter
- 4 medium eggs
- 100g sugar
- 600g cream cheese
- 200g crème fraîche or sour cream
- Zest and juice of 2 lemons
- Zest and juice of 2 lemons
- 2 eggs
- 150g sugar
- 100g butter
Grease and line a 22cm springform cake tin with parchment paper.
Preheat oven to 180°C/360°F.
Using a food processor, a large pestle and mortar or (simply) a bowl and rolling pin, smash the biscuits into coarse crumbs. Add the melted butter and stir. Some recipes call for more butter but I find 50g is all it needs. Press the biscuit crumbs evenly over the base of the cake tin and put aside in the freezer.
Using an electric beater, whisk sugar and eggs until pale and creamy. Add the cream cheese, crème fraîche, grated lemon zest and juice.
Pour the mixture over the biscuit and cook for 50 minutes or until set. Leave the cake inside the oven (door ajar) to cool.
To make the lemon curd, simply whisk sugar, eggs, butter and lemon (zest and juice) together. Transfer into a pan and cook over a low heat whilst stirring. As the sauce thickens, the curdles will disappear. Transfer into a bowl, cover with cling film and cool before using.
Cover the cheesecake with the lemon curd. Leave the cake in the fridge overnight before serving.
Preheat oven to 180°C/360°F.
Using a food processor, a large pestle and mortar or (simply) a bowl and rolling pin, smash the biscuits into coarse crumbs. Add the melted butter and stir. Some recipes call for more butter but I find 50g is all it needs. Press the biscuit crumbs evenly over the base of the cake tin and put aside in the freezer.
Using an electric beater, whisk sugar and eggs until pale and creamy. Add the cream cheese, crème fraîche, grated lemon zest and juice.
Pour the mixture over the biscuit and cook for 50 minutes or until set. Leave the cake inside the oven (door ajar) to cool.
To make the lemon curd, simply whisk sugar, eggs, butter and lemon (zest and juice) together. Transfer into a pan and cook over a low heat whilst stirring. As the sauce thickens, the curdles will disappear. Transfer into a bowl, cover with cling film and cool before using.
Cover the cheesecake with the lemon curd. Leave the cake in the fridge overnight before serving.
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