Lemon curd cheesecake
A tangy and creamy lemon curd cheesecake topped with a rich layer of lemon zest. Best served as a dessert for special occasions or holidays.
Ingredients
cream cheese
380 grams
digestive biscuits crumbs
160 grams
egg yolk
1
gelatin
15 grams
lemon curd
226 ml
lemon juice
1 Tbsp
lemon peel
1 Tbsp
sugar
133.33 g
unsalted butter
6 Tbsps
whipping cream
250 mls
Method
- Mix the biscuit crumbs and melted butter in a bowl. Press crumb mixture onto a lose bottom springform pan and keep in the fridge.To make lemon curd: At the top of a double boiler, combine all the lemon curd ingredients over gently simmering water. Cook until thickened and coats back of a spoon.
- Remove from the heat and let it completely cool down.To make the filling, measure water into a bowl with the gelatin powder. Set aside to allow the gelatin grains to swell then let the bowl sit over a pot of simmering hot water. Stir with a spoon until the gelatin melts, let it cool down before use.In another large bowl with electric mixer on medium-high, beat cream cheese until smooth and creamy, gradually beat in sugar then beat in zest and juice follow by lemon curd. (Reserve 1/2 cup of the lemon curd for the toppings)Whip the whipping cream until thinkened and sit aside first.
- Add the dissolved gelatin into the cream cheese mixture and mix until well combine. Fold in the whipped cream with spatula.
- Pour the mixture into crust and chill in the fridge for at least 3 hours or until it set.Decorate the cheesecake with some whipped cream at the edge along thef cheesecake and apread over some left over lemon curd on top of the cheesecake.To serve, cut out the cheesecake with a hot knife. Enjoy!
Nutrition:
Carbs
35 g
Fat
27 g
Protein
5 g
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