Lemon Curd Cheesecake Recipes

Steps:

• Make lemon curd:
• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
• Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
• Make and bake crust:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
• Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
• Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
• Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
• Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
• Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
• Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
• When ready to serve, spread top with lemon curd.

Steps:

• Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
• Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Garnish with raspberries.

Steps:

• Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins.
• Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight.
• For the topping, beat the cream with the icing sugar using an electric whisk until it's a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don't have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day.