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
Ingredients:
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
Methods:
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 .
