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Lemon Curd Cheesecake is a baked vanilla cheesecake swirled with homemade lemon curd on a digestive (Graham cracker) base.
This recipe has been requested a few times from am few readers so I’m finally bringing you this sunny, decadent dessert. I know it sounds intimidating but trust me, It’s easy!
First we make a lemon curd. I have shown how to do this in the photos below. All you need is lemon juice, lemon rind, eggs, sugar, butter and a touch of patience.
Then we make a classic baked vanilla cheesecake which is again, shown below.
We then swirl the two elements together and bake! The result is a creamy, sweet and tangy dessert that is perfect for summer or for those days that you wish were summer!
How to Make the Lemon Curd Cheesecake
Tips for a Perfect Cheesecake
- Rule number one is make sure the cream cheese is at room temperature. The cream cheese will be easier to beat and result in a lump free, smooth texture.
- Bake long and slow. we bake this at 160°C for an hour to ensure the middle sets without burning the top and sides.
- Allow the cheesecake to cool in the oven with the door ajar for at least an hour – but preferably two – before removing and placing on the bench to come to room temperature. I know this seems excessive and we – me included – are all guilty of skipping this step but it really does help prevent a cracked top. I’ll admit and say I only waited 30 minutes before removing but do this at your on risk!
- Allow the cheesecake to come completely to room temperature before placing it in the fridge. Again this helps prevent the cracking.
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Lemon Curd Cheesecake
- 2 and 1/2 Cups Digestives (Graham Crackers), Crushed (250g)
- 1/3 Cup Butter, Melted (75g)
- 1/2 Cup Lemon Juice (125ml)
- 1 Tbsp. Lemon Rind
- 1/3 Cup Sugar (75g)
- 2 Large Eggs
- 1/3 Cup Butter (75g)
- 2 Cups Cream Cheese, room temperature (500g)
- 1 Cup Greek Yoghurt (250g)
- 2 Large Eggs
- 3/4 Cup Icing Sugar (90g)
- 2 tsp Vanilla Extract
- Make the lemon curd first so it can cool in and set in the fridge.
- In a glass bowl over medium saucepan of simmering water, whisk the eggs sugar, lemon juice and lemon zest together.
- Continue whisking over a medium to high heat while the mixture starts to thicken.
- Add the butter a piece or two at a time while whisking continuously.
- Ensure you continue whisking throughout.
- Continue to cook the curd until it thickens to a pudding-like consistency (about 10 minutes).
- Remove from heat. (The curd will continue to thicken as it cools.)
- Transfer to a bowl and cover with plastic wrap, ensuring the plastic wrap touches the surface of your curd to stop it from forming a crust.
- Place in the fridge until chilled.
- Grease or line a 20cm round cake pan or a 9"x9" square baking pan with cooking paper and preheat the oven to 160°C (325°F).
- Crush the digestive biscuits (graham crackers) and mix in the melted butter.
- Spread evenly over the base of the pan and refrigerate while you make the filling.
- Beat the cream cheese until smooth.
- Beat in the eggs and the Greek yoghurt.
- Finally add the vanilla extract and icing sugar and beat until all combined.
- Take the base out of the fridge.
- Pour 2/3 of the lemon curd in an even layer over the base.
- Dollop over the cheesecake mixture. Pour the remaining lemon curd over the top.
- Using a knife or end of a spoon, swirl the lemon curd through the cheesecake.
- Place in the oven for around 50-60 minutes. The middle should still be slightly wobbly.
- Turn off the heat and allow it to cool to room temperature in the oven before placing it in the fridge for 4-8 hours.
- Store in an airtight container in the fridge for up to a week.