I usually do not change my cheesecake recipe with different recipes, because at my home they really love it… Anyway, last week I saw on the forum this Lemon Curd Cheesecake, posted by Laura, and I couldn’t resist the temptation: using lemon curd in my favorite dessert 😀 The recipe is by imma51 and it really is a great recipe, as well as very easy to make… It was really appreciated at my home 😉
Ingredients for a 24 cm springform pan:
250 g of Digestive cookies
90 g of butter
250 g of philadelphia
150 g of plain yogurt
150 g of Greek yogurt
160 g of sugar
1 tbsp of lemon juice
1 tsp of grated lemon zest
Preparation Time: 40 min.
Baking Time: 1 hour
Total Time: 1 hour and 40 min.
Crush cookies and mix them with melted butter.
Place the mixture on the bottom of a 20 cm sringform pan (I used a 24-cm one because I prefer thinner-layered cheesecakes), covered with baking paper, level as much as possible and let rest in the fridge.
Meanwhile, stir philadelphia and yogurts with sugar and lemon zest and juice.
Add in eggs, one at a time, and combine evenly.
cover the sides of the pan with more baking paper, and pour the mixture inside, over the cookies crust.
Bake at 150°C for about 60 minutes.
Take out of the oven and let cool down completely.
Meanwhile, let’s make the lemon curd.
Wash the lemon, finely grate the zest, squeeze it. Sift the juice and add it to the zest.
In a heavy-based saucepan, melt butter in a bain-marie. Beat eggs and sugar in a mixing bowl. Then add the eggs into the melted butter and combine.
Add in the lemon (juice and zest), and amalgamate.
Stir in starch and cook in a bain-marie for a dozen minutes, still stirring.
Keep cooking until it will start to thicken.
Let cool down, then pour it over the cheesecake surface.
Decorate your Lemon Curd Cheesecake with a few lemon slices and let rest for at least 4 hours.
Now you can slice anche serve your cheesecake.
I bag your pardon: the last picture is missing because I brought my cheesecake at a dinner 😛
Nessuna ricetta simile a Lemon Curd Cheesecake.All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe