Lemon Curd Cheesecake

Yesterday was my lovely mum’s birthday! I always offer to make people a cake of their choice for their birthday, because not only can it act as a present, but it also gives me a good excuse to bake a tasty treat. When I asked my mum what she wanted she requested lemon cheesecake, but I think that could partly be because she knew I had a whole heap of lemons to use up after visiting my grandmother last weekend and raiding her lemon tree.

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Whatever the reason, I’m not complaining.

I recently made some keto peppermint cheesecake bites (recipe post in process – still some minor tweaking to be done) for myself and was inspired by how well they turned out to re-use that recipe but in a not keto way. Great idea! I decided to use lemon curd to flavour this cheesecake as I knew it could act as a sweet element and provide the lemon flavour. I made my own lemon curd using the recipe from this Magnolia Kitchen cookbook (great cookbook, highly recommend purchasing), but you could also buy a jar from the supermarket (usually i buy this Barker’s curd). I also layered the cheesecake with more lemon curd, just because I really like lemon curd. So if you’re looking for a probably-not-very-traditional, but super easy, no-bake, and delicious lemon cheesecake recipe, look no further.

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Lemon Curd Cheesecake

Base

  • One pack of Krispies
  • 100g butter, melted

 

Cheesecake

  • 250g cream cheese
  • 1/2C lemon curd + extra to assemble
  • 3T icing sugar
  • 1C cream

 

Blitz the biscuits in a food processor, as they blitz melt your butter. Add all the butter to the biscuits and then process again to combine. Push the mixture into the base of a springform cake tin and then put into the fridge to set.

To make the cheesecake use a handheld beater on high to beat the cream cheese until smooth, add in the icing sugar and lemon curd and beat until combined. Next add your cup of cream and beat again until combined and mixture thickens slightly – it will look as though is it whipped cream, but will be firmer.

Once base is chilled, spread half of the cheesecake mix onto it. Then do a layer of lemon curd, before adding the rest of the cheesecake mix on top of that. I also topped mine with a little more lemon curd.

No word of a lie, it really is that easy. As I said, not a traditional cheesecake, but a very tasty one that anyone could make.

As always, let me know if you decide to make this and have fun baking.

Emma

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