Lemon cheesecake with lemon curd is a double lemon indulgence.
Incredibly creamy, thick and rich cheesecake with the addition of lemon juice and the best, sweet and sour lemon cream create a divine dessert that will bring back summer even in the middle of winter.
Ingredients:
Instructions:
Cover the bottom of the springform pan with baking paper, do not grease the sides.
In a blender, mix the cookies and butter (straight from the fridge). Transfer to a cake tin, smooth out and refrigerate for 15 minutes.
Preheat oven to 355°F. Put in cake tin and bake base for 10 minutes.
While the base is baking, prepare the cheese filling.
Mix all the ingredients for the filling. Mix briefly, just until the ingredients are combined.
Remove the pre-baked base and reduce the temperature to 300°F.
Transfer the cheese mass to the cake tin and smooth it out.
Place the cheesecake prepared for baking in a water bath (see instructions below) in the oven. Bake for 1 hour.
Cool the cheesecake in the oven with the door ajar.
Once the cake has cooled completely, spread lemon curd over it and refrigerate for at least 6 hours.
- All ingredients should be at room temperature.
- Place the cheesecake on the middle shelf of the oven, and a large baking dish filled with boiling water is placed one level below. This ensures the right level of steam and humidity in the oven so that the cheesecake comes out even and creamy.
