Lemon cheesecake with lemon curd is a double lemon indulgence.
Incredibly creamy, thick and rich cheesecake with the addition of lemon juice and the best, sweet and sour lemon cream create a divine dessert that will bring back summer even in the middle of winter.
Lemon cheesecake with lemon curd
It tastes amazing and is ultra creamy, thanks to baking it in a water bath (if you are a frequent guest on the blog, you know that this is my favorite, foolproof method for a delicious cheesecake).
Recipe for Double Lemon Cheesecake
If you like refreshing, sweet and sour desserts, then this lemon cheesecake with lemon curd is just for you. It's very citrusy, but not too sour, and has a perfect, velvety consistency. And that lemon cream on top... It's impossible not to fall in love with it.
You'll find a double dose of lemon here. The cheesecake mass contains both lemon juice and lemon zest, while the topping is an insanely delicious, sweet and sour, English lemon curd cream.
Lemon cheesecake with lemon curd – tips
This double lemon cheesecake looks like it was bought in the best confectionery shop, but fortunately its preparation does not require being a professional confectioner. It is very easy to make – you just need to remember a few rules that are useful for every baked cheesecake.
Ingredients at room temperature. You should remove all ingredients from the fridge at least 3 hours before preparing the cake. When the products are at the same temperature, they will combine better and the cheesecake will have the perfect consistency.
Don't mix too long! A point you can't forget if you want your lemon cheesecake with lemon curd to be as flat as the table. Mix only until the ingredients are combined and the mass is uniform. Mixing too long will aerate it, which can cause the cheesecake to rise in the oven first, and then fall and crack.
Cooling in the oven. The cheesecake will not crack if you let it cool in the oven, with the door ajar. Only put it in the fridge when it is completely cold.
Ingredients:
Instructions:
Cover the bottom of the springform pan with baking paper, do not grease the sides.
In a blender, mix the cookies and butter (straight from the fridge). Transfer to a cake tin, smooth out and refrigerate for 15 minutes.
Preheat oven to 355°F. Put in cake tin and bake base for 10 minutes.
While the base is baking, prepare the cheese filling.
Mix all the ingredients for the filling. Mix briefly, just until the ingredients are combined.
Remove the pre-baked base and reduce the temperature to 300°F.
Transfer the cheese mass to the cake tin and smooth it out.
Place the cheesecake prepared for baking in a water bath (see instructions below) in the oven. Bake for 1 hour.
Cool the cheesecake in the oven with the door ajar.
Once the cake has cooled completely, spread lemon curd over it and refrigerate for at least 6 hours.
- All ingredients should be at room temperature.
- Place the cheesecake on the middle shelf of the oven, and a large baking dish filled with boiling water is placed one level below. This ensures the right level of steam and humidity in the oven so that the cheesecake comes out even and creamy.
