I have decided that lemon curd is possibly one of my favourite foods. Ever. How bad is that?! You may have noticed several curd-based recipes on the blog recently, but there is a good reason for it. I have been working with lovely Vivien Lloyd recently on her new book (more details to come soon) and have been making several batches of her excellent lemon curd. It is without question the best curd I have ever had, and I’m determined to use up every last drop of the two large Kilner jars of the stuff I have in my fridge.
I’ve made this cheesecake twice recently for various supper parties. It is so easy to make and seems to go down very well with my guests. I love the fact that it is so easy to prepare, and can just sit and chill in the fridge before you need it. I am super lazy and make the base in the Magimix and the cheesecake mixture in the KitchenAid, with both machines going simultaneously. I have been so busy recently, that’s my kind of cooking at the moment I’m ashamed to say – but everyone seems very impressed by the end result. Please excuse the terrible photo – this is it ready to go for dinner the other night!
Lemon curd cheesecake
For the base
250g Digestive Biscuits
80g butter, melted
For the cheesecake topping
300ml double cream
500g full fat cream cheese
Zest of two unwaxed lemons
8 tablespoons of lemon curd
100g caster sugar
1 tsp vanilla extract
Grease and line a 9” round springform tin with non-stick baking paper
Make the base by bashing the biscuits into a rubble (I use the Magimix). Add the melted butter and mix until it looks like wet sand.
Tip into the prepared tin and press down evenly.
Make the cheesecake topping by whisking the cream until it forms soft peaks. Add the remaining ingredients, but only half the lemon curd (I use the KA with the whisk attachment). Tip into the tin on top of the biscuit base and smooth out using a spatula.
Cover in cling film and chill for at least 6 hours (I make this at lunchtime on the day I am having people over for supper) or you can do this overnight.
When you are ready to serve, remove from the tin, peel away the paper and spread the remaining curd evenly over the top of the cheesecake before serving.