Tuesday, April 29, 2014

Lemon Curd Cheesecake (Curtis Stone)

Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 

Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake

 Lemon Curd Cheesecake
Adapted from Recipe. Coles. Com

200g plain biscuits ( I’ve used Digestive Biscuits)
125g butter – melted
500g cream cheese – softened
½ cup sugar
2 Tbsp lemon zest , plus extra for topping
2 eggs

For Lemon Curd
2 Tbsp lemon zest
¼ cup lemon juice
½ cup sugar
40g butter- chopped & softened
2 egg yolks , lightly beaten 


1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 

4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .