Lemon Curd Cheesecake Recipe is the combination of lemon curd and creamy filling creates a Creamily-like effect that delights both adults and children.
Serve: 10
Ingredients:
250g plain sweet biscuits
125g butter, melted
3 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
2 teaspoons finely grated lemon nnd
3 eggs
lemon curd
45g butter
1/2 cup (110g) caster sugar
1 egg, beaten lightly, strained
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
Method:
Process biscuits until mixture resembles fine breadcrumbs.
Add butter; prœess until just combined. Using one hand, press crumb mixture evenly over base and side of 21 cm springform tin. Cover; refrigerate 30 minutes or until firm. Meanwhile, preheat oven to moderate.
Beat cheese, sugar and rind in large bowl with electric mixer until smooth; beat in eggs, one at a time.
Place tin on oven tray, pour cheesecake mixture into tin. Bake in moderate oven about 1 hour or until set. Remove from oven; cool in tin to room temperature.
Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.
Lemon curd:
Combine ingredients in medium heatproof bowl.
Place bowl over medium saucepan of simmering water; cook, stirring constantly, about 20 minutes or until mixture coats the back of a spoon.
Remove bowl from saucepan immediately to avoki further cooking; cool to room temperature.
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| Lemon Curd Cheesecake Recipe |