Lemon Curd Cheesecake

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

380 grams cream cheese

160 grams Digestive biscuits crumbs

1 egg + 1 egg yolk, lightly beaten

15 grams gelatin (dissolve in 50ml water)

1 cup lemon curd (store bought or homemade, see below)

tablespoon Add 2 lemon juice for stronger lemony taste

6 tablespoons lemon juice

1 tablespoon Finely grated lemon zest

2/3 cup sugar

3 ounces Unsalted butter, (6 tablespoons)

250 mls whipping cream

Equipment:

springform pan

double boiler

bowl

hand mixer

pot

spatula

knife

Cooking instruction summary:

  1. Mix the biscuit crumbs and melted butter in a bowl. Press crumb mixture onto a lose bottom springform pan and keep in the fridge.
  2. 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.
  3. 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.
  4. 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)
  5. 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.
  6. 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.
  7. To serve, cut out the cheesecake with a hot knife. Enjoy!

 

Step by step:


1. 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.

2. 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.

3. Add the dissolved gelatin into the cream cheese mixture and mix until well combine. Fold in the whipped cream with spatula.

4. 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 Information:

Quickview
406 Calories
5g Protein
27g Total Fat
35g Carbs
0% Health Score
Limit These
Calories
406k
20%

Fat
27g
43%

  Saturated Fat
16g
102%

Carbohydrates
35g
12%

  Sugar
27g
31%

Cholesterol
86mg
29%

Sodium
234mg
10%

Get Enough Of These
Protein
5g
11%

Vitamin A
930IU
19%

Vitamin B2
0.17mg
10%

Selenium
5µg
8%

Phosphorus
79mg
8%

Calcium
60mg
6%

Vitamin E
0.88mg
6%

Manganese
0.11mg
6%

Folate
20µg
5%

Vitamin C
4mg
5%

Vitamin B5
0.37mg
4%

Vitamin K
3µg
4%

Iron
0.63mg
4%

Vitamin B1
0.05mg
4%

Vitamin D
0.52µg
3%

Vitamin B3
0.65mg
3%

Copper
0.06mg
3%

Vitamin B6
0.06mg
3%

Potassium
97mg
3%

Magnesium
10mg
3%

Zinc
0.39mg
3%

Vitamin B12
0.14µg
2%

Fiber
0.57g
2%

covered percent of daily need
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