Lemon Curd Cheesecake

This is a wonderful vanilla based cheesecake that you can add any flavour to by making the topping exciting. Blueberry, Raspberry, Passionfruit, Mango any flavour you like.

5 from 1 vote

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Cuisine dessert

Ingredients

100 gm biscuits marie or granita or something plain
2 tablespoons sugar
75 gm butter melted

Cheesecake filling

500 gm cream cheese
2 whole eggs or 3 smaller ones
3 tablespoons lemon Juice
4 tablespoons caster sugar
375 ml thickened cream or heavy cream
1 teaspoon vanilla extract

Lemon Curd

100 ml lemons Zest (juice of 2)
1/2 cup caster sugar
100 gm butter cubed chopped
4 whole egg yolks beaten

Instructions

Set the oven to 180 C to bake your crumb base. Once finished cool the base and reduce the temperature to 150. (325F). Use a 6-7 inch (18cm) cake tin this looks quite small but the finished cake goes a long way. Mine is deep 3 inches ( 8 cm ). You could use a larger shallower tin if you like. Line the base with a round of baking paper.
Put the softened cream cheese into the food processor with the lemon juice, vanilla, sugar and process till broken down. Add the cream and eggs and beat till smooth and there are no lumps. The mixture should look silky smooth.
Pour the batter into the tin on top of the crumbs. Put onto the middle shelf of the oven and bake for 40 minutes. Test by giving the tin a little shake. The middle should be wobbly not liquid. If you feel it is too liquid cook for an extra 10 - 15 minutes.
Take out of the oven and cool. Refrigerate till completely cold, preferably overnight.
To make the lemon curd: Put a pot onto the stove and bring to a low simmer. Put the juice, sugar, eggs, zest & chilled butter into a heatproof bowl. Put the bowl over the heat and beat with a whisk. The curd will start to thicken and look glossy. Be careful it doesn't get too hot, because the eggs can scramble always keep it under boiling point.. It will finish thickening as it cools. Cool till only just warm then pour onto the middle of the cheesecake spreading to the sides with a palette knife.

Notes

You can make this recipe by substituting 250gm ( 8oz) - (half) ricotta instead of all of the cream cheese if you like.

Make the base with gluten free biscuits and serve with chopped fruit such as mangoes and berries to reduce work or sugar.

I made the Pistachio version using 100 gm (3.5oz) pistachio paste, 4 Tablespoons sugar, 2 cups cream, 2 Tablespoons of lemon juice, 250 gm ( 8oz) ricotta and the same in cream cheese and 3 eggs. The topping was made from 250 gm ricotta in the food processor with 1/4 cup + 1 Tablespoon pure icing sugar, 1/2 cup of cream, 100g (3.5oz) pistachio paste in a food processor till very smooth. This makes a great pistachio cream ( or cheesecake dip)