Lemon Curd Cheesecake


Total time: 2hr 25m
Preparation Time: 25m

Servings
For 12 pieces


Author

Corinne & Bettina - Nom Nom


Nutritional Information

Contains 756 Kcal, 10g Protein, 61g Carbohydrates, 52g Fat


Ingredients

  • Boden
  • 250 g wholemeal biscuits oder Petite Beurre
  • 60 g sugar
  • 0.25 tsp. salt
  • 0.5 tsp. vanilla paste
  • a little butter
  • Füllung
  • 1 kg double cream cheese (z.B. Philadelphia)
  • 300 g sugar
  • 2 tbsp. Maizena cornflour
  • 300 g crème fraîche
  • 2 tsp. vanilla paste
  • 4 eggs
  • 1 organic orange, use grated zest only
  • 1 organic lemons, abgeriebene Schale und 4 EL Saft
  • Lemon Curd
  • 3 organic lemons, use grated zest and all of the juice
  • 100 g butter
  • 150 g sugar
  • 2 eggs
  • Utensils
  • Für eine Springform von ca. 26 cm Ø, Boden mit Backpapier belegt

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Instructions

  • Boden

    Blitz the biscuits in a food processor or place them in a plastic bag and crush finely using a rolling pin. Transfer the biscuit crumbs to a bowl and mix with the sugar and salt. Melt the butter. Add the vanilla extract and mix with the dry ingredients. Transfer the mixture to a springform pan. Use a spoon or glass to create a firm, smooth base. Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool. Grease the frame above the biscuit base.
  • Füllung

    Place the cream cheese in a large bowl. Using the whisk on a hand mixer, whisk for approx. 3 mins. until light and fluffy. Mix 1-2 tbsp with the cornflour, return to the remaining cream cheese, mix. Add the sugar and mix for a further 3 mins. Add the crème fraîche, vanilla extract, lemon zest, lemon juice and orange zest, mix. Add the eggs one at a time, beat briefly. Pour the mixture onto the cooled base in the tin, smooth down.
  • Lemon Curd

    In a pan, melt the butter with the lemon zest and lemon juice. Add the sugar, stir until the sugar has dissolved. Add the eggs, heat the mixture on a low heat, stirring constantly until it becomes a little thicker. Pass the lemon curd through a sieve, pour the warm curd over the cheesecake, leave to cool. Allow the cheesecake to set in the fridge.
  • Oven Baked

    Bake for approx. 45 mins. in the centre of an oven preheated to 180°C, reduce the heat to 160°C and bake for a further 30 mins. The cheesecake should be slightly soft in the centre, but not runny. Switch off the oven, allow the cheesecake to dry for approx. 30 mins. with the oven door half open. Remove the cheesecake from the oven and allow to cool in the tin. Cover the cheesecake and chill for approx. 6 hrs. or overnight.
  • Tipp:

    - Die Zutaten für die Cheesecake-Creme sollten alle zimmerwarm sein und nicht direkt aus dem Kühlschrank verwendet werden. - Damit die Butter währen dem Backen nicht aus dem Formenboden fliesst, die Aussenseite der Form mit Alufolie einwickeln. - Damit der Cheesecake beim Backen keine unschönen Risse bekommt, eine ofenfeste, mit Wasser gefüllte Form mit in den Ofen stellen. - Der Cheescake schmeckt am besten, wenn er einige Stunden oder über Nacht im Kühlschrank ruhen konnte. - Der Lemon Curd kann auch im Voraus zubereitet werden. Luftdicht in einem sauberen Glas aufbewahrt, hält er sich im Kühlschrank einige Wochen frisch. Durch leichtes Erwärmen lässt sich der Lemon Curd besser auf dem Cheesecake verteilen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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