Marbled Lemon Curd Cheesecake

It complements the sweet creamy cheesecake with the perfect bright and lemony note.

Marbled lemon curd cheesecake.

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. The real star of this lemon curd cheesecake is the tart lemon curd topping. I ve added lemon curd lemon extract and lemon zest to this cheesecake filling so there is no doubt you ll get that lemon hit in every bite. Place cheesecake pan in baking dish or skillet and set on oven rack.

Whisk together the lemon zest juice sugar and eggs in a medium saucepan. The curd may be made up to 1 week in advance and kept. 120ml lemon juice freshly squeezed. 350gr digestive biscuits processed into crumbs.

Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. 1 small pinch 1 16 tsp salt. For the lemon curd. Slide oven rack part way out.

Spearmint leaves to garnish. Cheesecake can be chilled loosely covered up to 2 days. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. This recipe takes a few extra steps but it is worth it to impress your guests.

For the lemon curd. Any brand of graham crackers will do. Cheesecake must be completely chilled before covering to prevent condensation on its surface. You can find lemon curd by the jams and jellies at most grocery stores.

Preheat oven to 325. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes. 80gr icing sugar confectioner s sugar mixed red berries. Wrap securely around pan.

Springform pan on a double thickness of heavy duty foil about 18 in. However these two recipes differed in some ingredient amounts and directions. Place a greased 9 in. Coincidentally another recipe for cheesecake came across my screen epicurious lemon curd marbled cheesecake.

My lemon cupcakes with lemon curd filling is one of the most popular recipes on my blog so i really wanted to create another fabulous lemon recipe for you all to enjoy. Crust without filling can be made 1 day ahead and kept covered at room temperature. I love lemon curd and it s so easy to make so that s the version of cheesecake i wanted to try. This delicious lemon curd cheesecake is one of the most popular cheesecake flavors in the uk and ireland and after you taste this stunning dessert you will understand why.

Lemon curd can be made 1 week ahead and chilled covered. Scrape the batter into the prepared pan.