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Sweet

Lemon Curd Cheesecake

Lemon curd cheesecake combines a velvety cheesecake filling with an intensely lemony cream that gives the dessert an exceptionally fresh flavour. Its delicate sweetness perfectly balances the refreshing citrus notes, creating a harmonious blend of flavours. An elegant dessert that delights with its lightness and distinctive character.

Level
Medium
Servings
6

Ingredients

  • 150 g Rusks without added sugar
  • 100 g melted butter
  • 2 tbsp honey
  • 500 g cheesecake curd cheese
  • 300 ml 36% heavy cream
  • 300 ml Greek yoghurt
  • 30 g gelatine dissolved in 100 ml water
  • xylitol, to taste
  • 100 g butter
  • 3 egg yolks
  • 3–4 tbsp honey
  • 1 tsp potato starch
  • juice and zest of 1 lemon

Preparation

  1. Crush the rusks, add the honey and melted butter, and mix well. Press the mixture into the bottom of a springform cake tin and smooth the surface.
  2. Mix the cheese with the Greek yoghurt, sweeten to taste, then mix in the gelatine. Refrigerate.
  3. Once the mixture begins to set, fold in the whipped cream. Spread the mixture over the rusk base and refrigerate until completely set.
  4. Place the lemon curd ingredients in a small saucepan. Heat gently, stirring continuously, until the mixture thickens. Allow to cool, then pour the chilled lemon curd over the cheesecake. Decorate with lemon slices.

See also