For as long as I can remember, I have had a serious love affair with cheesecake and lemon curd. It never bothered me if they were offered together or separate as long as I had one or the other. Today, I realised that it had been too long since I had devoured either so I set about creating a Lemon Curd Baked Cheesecake.
This was particularly timely as our 2 lemon trees were hunched over with the massive weight of real bumper crops and my husband was keen to harvest before the native wildlife beat us to it (as well as our two cows who would take a nibble from each lemon out of sheer cheekiness). It also just so happened that I had a dozen egg yolks spare after my weekly batch of Swiss Meringue Buttercream that I now use on most of Sweet Lucy's custom cakes. So how could I turn a blind eye to these coincidences? How could I be so wasteful if I did not use the abundance of lemons and egg yolks? Yes...well...really do we need an excuse for cheesecake?
I would absolutely love to be able to offer this cake to you as part of Sweet Lucy's range of desserts but unfortunately due to council regulations, I am unable to use cream cheese in my products. So the next best thing is sharing this recipe with you all. So feel free to create your own, it is so worth it. I would love to see and hear all about it - feel free to brag and email your photos to me firstname.lastname@example.org
I have used two separate recipes: the cheesecake recipe can be found here. You can't go wrong with this one as it is from The Australian Women's Weekly. I have made a few tweaks and they are all included below. They do have a lemon curd listed but I have personally found that the one below works for me every time and the inclusion of vanilla and cream really adds to the flavour. Now, as for my Lemon Curd recipe, I don't have a link for you as it was part of an online course I attended.
LEMON CURD RECIPE
160ml fresh lemon juice (about 4-5 medium lemons)
4 egg yolks
200g caster sugar
4 Tbsp Unsalted Butter (80g)
4 tspn heavy cream (thickened cream)
Almost 2 tspn of vanilla
1. Bring the lemon juice to a boil in a small saucepan over medium heat, then remove from the heat and set aside.
2. In a medium bowl, whisk together the eggs and yolks, then add the sugar and lemon juice and whisk well to combine.
3. Set a small strainer over a medium bowl and place next to the stove. Pour the lemon mixture into a medium, non-reactive (stainless steel, ceramic or non-stick) saucepan and cook over medium heat, whisking constantly, until the mixture gets thick and bubbly, 3-5 minutes. Remove pan from the heat and add the butter, cream, vanilla and salt and whisk until smooth.
4. Pour the hot lemon curd through the strainer. Use a rubber spatula to push the curd through and scrape the underside of the strainer (a lot of curd will cling to it). Discard what remains in the strainer. Place a piece of plastic wrap directly on the surface of the lemon curd to prevent a skin forming and refrigerate until it's cold and set, about 2 hours.
If you really like a tangy lemon curd, choose Meyer lemons or if like my husband, you like a sweeter, smoother curd, use Lemonade lemons.
Lemon curd can be stored in an airtight container in the fridge for up to a week.
BAKED CHEESECAKE RECIPE
250 g plain sweet biscuits (I use Milk Arrowroot)
125 g butter, melted
3 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
2 tsp finely grated lemon rind (optional)
1. Blend or process biscuits until mixture resembles fine breadcrumbs. Add melted butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 22cm spring form tin. Cover; refrigerate 30 minutes or until firm.
2. Meanwhile, preheat oven to 160°C. Beat cheese, sugar and rind in large bowl with electric mixer until smooth; beat in eggs, one at a time.
3. Place tin on oven tray; pour cheesecake mixture into tin. Bake about 45 minutes to an hour or until set. Once the cheesecake is done in the oven, simply turn the oven off and crack open the door. Leave the cheesecake inside for about 1 hour. This will prevent the cheesecake cracking.
4. Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.