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Lemon curd vanilla cheesecake
Lemon curd vanilla cheesecake
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Prep Time:
200 minutes
Cook Time:
25 minutes
Total Time:
225 minutes
Celebrity chefs Curtis Stone and Lauren Mitchell make a mouthwatering lemon curd cheesecake.
Ingredients:
  • Melted butter, for greasing
  • 150g ginger-flavoured biscuits
  • 60g unsalted butter, melted
  • 53.75 gm caster sugar
  • 65.63 gm fresh lemon juice (from about 2 lemons)
  • 1 large whole egg
  • 1 large egg, yolk
  • 35g cold unsalted butter, cut into small cubes
  • 0.60 gm salt
  • 450g cream cheese, softened
  • 250.00 ml plain cottage cheese
  • 161.25 gm sweetened condensed milk
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 62.50 gm water
  • 6.00 gm powdered gelatine
Instructions:
  • Preheat the oven to 180C (160C fan).
  • Prepare the springform pan by greasing the base and sides with melted butter. Flip the base over so the flat side is facing up, then line with baking paper and reattach the sides. Cut 2 strips of baking paper to line the sides of the pan.
  • Combine biscuits in a food processor until finely crumbed. Add butter and pulse until mixture clumps together. Press evenly onto the base of the pan. Bake for 10 minutes until golden and firm. Cool completely before using.
  • To make the Lemon Curd: Combine sugar, lemon juice, egg, and egg yolk in a large heatproof bowl. Set the bowl over a saucepan of simmering water and whisk constantly for approximately 10 minutes until the mixture thickens and coats the back of a spoon.
  • Whisk butter and salt into the mixture off the heat until thickened and well combined. Let it cool for approximately 10 minutes before proceeding.
  • In a food processor, blend cream cheese until smooth and creamy, scraping down the sides and base to ensure a lump-free filling.
  • Combine cottage cheese and blend until creamy.
  • Combine the condensed milk, egg yolk, vanilla seeds, and sugar until smooth.
  • In a small saucepan, pour water and sprinkle gelatine over it. Let it stand for 2 minutes, or until the gelatine softens. Then, stir over low heat until fully dissolved.
  • While the food processor is running, gently pour the gelatine mixture through the feed tube in a thin stream and blend until fully incorporated.
  • Evenly pour mixture over the base, then delicately spoon lemon curd in a decorative criss-cross pattern.
  • Chill in the refrigerator for a minimum of 3 hours, or ideally overnight, until the cheesecake is thoroughly cooled and firm.
  • To serve, gently detach the pan sides and lift the cheesecake off the base using a large palette or flat blade knife. Place it on a serving platter and peel away the baking paper from the sides.
  • Cut the decadent cheesecake into appealing wedges before serving.

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