Lemon Curd Cheesecake Recipe

Name: Lemon Curd Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crumbs Digestive biscuits; 5 1/4 tablespoons butter melted; 1 5/8 cups cream cheese; 4 tablespoons sugar; 1 cup lemon curd cooked; 7 tablespoons lemon juice; 1 tablespoon gelatin dissolve in 50ml water; 1 cup whipping cream; 5/8 cup butter; 1 2/3 cups sugar; 3 egg beaten, strain; 3 teaspoons lemon zest; 6 tablespoons lemon juice; 2 lemon juice for stronger lemony taste

Servings: persons

2 cups crumbs Digestive biscuits
5 1/4 tablespoons butter melted
1 5/8 cups cream cheese
4 tablespoons sugar
1 cup lemon curd cooked
7 tablespoons lemon juice
1 tablespoon gelatin dissolve in 50ml water
1 cup whipping cream
5/8 cup butter
1 2/3 cups sugar
3 egg beaten, strain
3 teaspoons lemon zest
6 tablespoons lemon juice
2 lemon juice for stronger lemony taste

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!

1460

kcal

Calories

106

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups crumbs Digestive biscuits, 5 1/4 tablespoons butter melted, 1 5/8 cups cream cheese, 4 tablespoons sugar, and more.

Yes, Lemon Curd Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Cheesecake

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