Lemon Curd Cheesecake
A community recipe by FfloNot tested or verified by Nigella.com
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Mix the crushed biscuits and melted butter thoroughly. press firmly into a greased base of a flan dish. Mix the cornflour with the juice of 1 lemon, until smooth. Add the zest of 1 lemon, the lemon curd and the tspn of sugar. Bring to the boil, stirring, then simmer for 1 min. Tip into a bowl then chill for 20mins. Mix together all other remaining ingredients (including the zest and juice of the other lemon!) Mix half of the cooled lemon curd mix into this cheese mixture. Spread it onto the base. 'Blob' the rest of the curd mixture on top and then swirl to create a marble effect. Chill over night preferably.
Mix the crushed biscuits and melted butter thoroughly. press firmly into a greased base of a flan dish. Mix the cornstarch with the juice of 1 lemon, until smooth. Add the zest of 1 lemon, the lemon curd and the tspn of sugar. Bring to the boil, stirring, then simmer for 1 min. Tip into a bowl then chill for 20mins. Mix together all other remaining ingredients (including the zest and juice of the other lemon!) Mix half of the cooled lemon curd mix into this cheese mixture. Spread it onto the base. 'Blob' the rest of the curd mixture on top and then swirl to create a marble effect. Chill over night preferably.
Introduction
Easy...and delicious...
Easy...and delicious...
Ingredients
Serves: 6 - 8...depending on ho
Metric
Cups
- 300 grams soft cream cheese
- 150 grams lemon curd
- 2 small lemons (zest and juice)
- 5 digestive biscuits (crushed)
- 5 hobnobs (crushed)
- 50 grams butter (melted)
- 250 grams ricotta cheese (or mascarpone)
- ½ tablespoon cornflour
- 35 grams caster sugar
- 1 teaspoon caster sugar (for topping)
- 11 ounces soft cream cheese
- 5 ounces lemon curd
- 2 small lemons (zest and juice)
- 5 graham crackers (crushed)
- 5 hobnobs (crushed)
- 2 ounces butter (melted)
- 9 ounces ricotta cheese (or mascarpone)
- ½ tablespoon cornstarch
- 1 ounce superfine sugar
- 1 teaspoon superfine sugar (for topping)
Method
Lemon Curd Cheesecake is a community recipe submitted by Fflo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Marscapone makes a slightly 'smoother' finished product, ricotta gives slightly more texture.
Marscapone makes a slightly 'smoother' finished product, ricotta gives slightly more texture.
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What 2 Others have said
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Posted by LordPinhead on 20th November 2017
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Posted by daveandrews on 4th October 2012
Show more commentsWhile I find the recipe really good, I find that (a) 35g of butter is ample, and (b) I need to add some gelatine (ca. three spoopfulls) to the lemon juice/curd mix to make the cheese set.
I've tried this recipe on a number of occasions and it is delicious - and so say my colleagues who've tried it on a copule of special occasions, too! If you want to make an adult version, try mixing some Limoncello into the curd mix when it's cooled. Yum!