Lemon Curd Cheesecake (The Ultimate Lemon Cheesecake!)
Absolutely mouthwatering lemon curd cheesecake with lemon curd topping that is so creamy and tangy, you will want to eat this every day!
Servings: 1 seven inches round cake
Calories: 4102kcal
Ingredients
Crust
- 200 g Digestive cookies or Graham Crackers
- 30 g granulated sugar
- 100 g butter melted
Filling
- 450 g cream cheese softened
- 120 g granulated sugar
- 10 g all purpose flour
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 2 eggs
Topping and Garnish
- 50 ml lemon curd
- Meringue cookies
Instructions
- Preheat oven to 150°Celsius. Line the bottom of a 7 inches round springform tin with parchment paper.
- Break the cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the sugar and butter and mix until all the ingredients are well combined.
- Transfer the crust mix into the springform pan and press it firmly around the sides and bottom of the cake tin. Set aside.
- In a separate bowl, beat cream cheese until smooth for approximately 30 to 60 seconds, scraping the bowl often.
- Add the sugar, flour, lemon zest, and lemon juice and beat again for 20 seconds.
- Scrape the bowl. Add both eggs at once and the vanilla extract. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
- Pour the batter into the prepared crust and bake in a water bath for 45 minutes at 160°Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
- Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
- Let the cake rest in the refrigerator for at least 4 hours or overnight. Add the lemon curd topping and smooth it with a jam knife or spatula. Add the meringue kisses right before serving to avoid them from becoming soft.
- Keep leftovers refrigerated.
Notes
Mix ingredients until just combined, avoid overbeating the cheesecake batter
- Unlike normal cakes, there should not be too much air incorporated into the cheesecake batter. This can cause the top of your cake to have unsightly air bubbles holes.
- To avoid this, at each step of the recipe, mix the ingredients to the extent that they are just combined, and move on to the next step. Having tiny specks of cheese in the final batter as you pour it onto the crust is perfectly fine.
Place the cheesecake on the lowest rack in the oven
- Place the lemon curd cheesecake in the lowest rack in the oven. That way, the top surface of cheesecake does not get too browned and does not crack and use a water bath.
Disable the 'fan' function in your oven
- If your oven comes with a fan function, disable it. This helps in avoiding cracks as well.
Avoid overbaking the cheesecake
- To avoid over-baking, check that the cake is done by pressing the top sides lightly. It should be firm to the touch but the center should still be wobbly.
- Switch the oven off and let the cake rest in the oven for 10 to 15 minutes. The cake will continue to cook as it cools down. Cooking the lemon curd cake too long can turn its texture rubbery.
- Also, letting it cool down slowly in the oven helps avoid sudden temperature change that could also cause your cheesecake to crack.
Nutrition
Calories: 4102kcal | Carbohydrates: 355g | Protein: 49g | Fat: 283g | Saturated Fat: 155g | Cholesterol: 1039mg | Sodium: 3240mg | Potassium: 910mg | Fiber: 4g | Sugar: 259g | Vitamin A: 9018IU | Vitamin C: 14mg | Calcium: 514mg | Iron: 4mg