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Lemon Curd Cheesecake
Baked cheesecake on a Bastogne biscuit base, topped with lemon curd (homemade or store-bought), in a 24 cm springform tin. Keeps 3 days chilled, or a month frozen without toppings. Recipe by Mariette van Tuyl, Zoetrecepten (zoetrecepten.nl/recept/lemon-curd-cheesecake). Nutrition is an estimate.
0 of 16 steps done — tap a step to check it off as you cook
1
Make the Lemon curd and chill it.
2
Line a 24 cm springform tin with baking paper.
3
Blend 260 gBastogne Biscuits into fine crumbs, about 6 at a time.
4
Melt 100 gButter (unsalted) and mix in the crumbs.
5
Press the crumbs flat into the tin and chill.
6
Preheat the oven to 140°C (conventional; lower by 10–20% for fan).
7
Beat 600 gCream Cheese and 200 gSugar for a few minutes until smooth.
8
Mix in 250 gSour Cream, 1 tbspLemon Juice and 1 tspVanilla Extract.
9
Fold in 3Egg one at a time with a spatula, not the mixer, to avoid cracks.
10
Pour into the tin and bake for 65 minutes, without opening the oven door. The centre should still wobble slightly.
11
Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar.
12
Remove from the oven and loosen the sides with a knife.
13
Once at room temperature, chill for at least 4 hours.
14
Remove from the tin and trim any raised edge.
15
Spread the lemon curd on top, as thick as you like.
16
Optionally top with whipped cream and raspberries. Slice with a hot, dry knife.
Sub-recipes
Sub-recipeLemon curd
1
Finely zest 2Lemon, avoiding the white pith. Squeeze out the juice.
2
Set a heatproof bowl over a pan of simmering water on medium-low heat.
3
Add 125 gButter, 200 gSugar and the zest. Stir until the butter melts.
4
Stir in the lemon juice, then take the bowl off the heat to cool slightly.
5
Beat 2Egg (large) in a separate bowl.
6
Whisk a splash of the lemon mixture into the eggs, then pour it all back into the heatproof bowl.
7
Return to the heat and stir regularly for about 15 minutes, until thick like custard.
8
Strain if you like, then cool and chill. It firms up in the fridge.