Baked Lemon Cheesecake with Lemon Curd

Baked Lemon Cheesecake with Lemon Curd & Raspberry Coulis

(adapted from Women’s Weekly baked cheesecake & Chocolate Mousse Cheesecake)

Base

1 packet chocolate ripple biscuits

125g butter, melted

Crush biscuits in a food processor (or plastic bag with a rolling pin).  Pour melted butter in food processor and pulse well. Press into the bottom of a 24cm springform cake tin. Wrap the bottom of the pan in a double layer of foil. Put in fridge while you make the filling.

Filling

2 x 250g packets cream cheese, at room temperature

2/3 cup sugar

¼ tsp salt

2tsp cornflour

1 tsp vanilla extract

2 large eggs (I used duck eggs)

1 lemon grated

¼ cup lemon juice

1/3 cup sour cream

1/3 cup cream

Preheat oven to 180°C.

Beat the cream cheese at medium speed (using the paddle attachment) for approx 4 minutes or until soft. Add the sugar, cornflour & salt and continue to beat another 4 minutes. Beat in the vanilla extract; add eggs one at a time, beating for a full minute each. Reduce the mixer speed to low and stir in the cream and sour cream. Pour into the springform tin. The batter should fill half of the cake tin.

Put the foil wrapped tin in a roasting dish and pour in a few cups of hot water so that it comes halfway up the side of the cake tin. Place in the oven and bake for 1 hour 25mins – the top will be browned (and perhaps cracked). Turn off the oven and leave the door open slightly and allow the cheesecake to cool completely.

Remove from the oven and remove the foil. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Make Lemon Curd and spread over the top of the cheesecake. Decorate with berries and drizzle with raspberry coulis.

Notes:

Make sure your springform cake tin fits into a roasting dish before you fill the tin and realise your dish isn’t big enough and like me, need to run next door and ask your neighbour.

 

Lemon Curd

Makes 1 cup

½ cup (110g) caster sugar

Finely grated zest and juice of 2 large lemons

3 eggs, lightly beaten

110g butter, chopped

 

Place sugar, zest and juice in a saucepan over low heat, stirring until sugar dissolves. Remove pan from heat and gradually add eggs, stirring to combine.

Return pan to low heat and add the butter,  a piece at a time, whisking constantly for 8-10 minutes until thickened.

Remove from heat, transfer to a bowl, cover surface with baking paper and chill until ready to serve.

Comments