Lemon Curd Cheesecake
By: Grace Foo
Published: Thursday, February 18, 2010 - 1:47am

Ingredients




For the base:
160 grams Digestive biscuits crumbs
75 grams butter (melted)
Fillings:
380 grams cream cheese
50 grams sugar
300 grams cooked lemon curd
7 tablespoons lemon juice
15 grams gelatin (dissolve in 50ml water)
250 mls whipping cream
Cooked lemon curd:
130 grams butter
330 grams sugar
3 egg beaten, strain
3 teaspoons lemon zest
6 tablespoons lemon juice
tablespoon Add 2  lemon juice for stronger lemony taste

Preparation

1 Mix the biscuit crumbs and melted butter in a bowl. Press crumb mixture onto a lose bottom springform pan and keep in the fridge. 2 To make lemon curd: At the top of a double boiler, combine all the lemon curd ingredients over gently simmering water. Cook until thickened and coats back of a spoon. Remove from the heat and let it completely cool down. 3 To make the filling, measure water into a bowl with the gelatin powder. Set aside to allow the gelatin grains to swell then let the bowl sit over a pot of simmering hot water. Stir with a spoon until the gelatin melts, let it cool down before use. 4 In another large bowl with electric mixer on medium-high, beat cream cheese until smooth and creamy, gradually beat in sugar then beat in zest and juice follow by lemon curd. (Reserve 1/2 cup of the lemon curd for the toppings) 5 Whip the whipping cream until thinkened and sit aside first.  Add the dissolved gelatin into the cream cheese mixture and mix until well combine. Fold in the whipped cream with spatula. Pour the mixture into crust and chill in the fridge for at least 3 hours or until it set. 6 Decorate the cheesecake with some whipped cream at the edge along thef cheesecake and apread over some left over lemon curd on top of the cheesecake. 7 To serve, cut out the cheesecake with a hot knife. Enjoy!

About


This was one of the best selling product in Huntingdon especially during the summer as it's so refreshing. The cheesecake contains homemade cooked lemon curd but you could easily get it from the supermarket. I find that homemade one is nicer. I did it myself as I like to add more lemon juice to have a strong lemon flavor and used some the left over to decorate the cheesecake.