Lemon Cheesecake Recipe With Lemon Curd

When ready to serve release the springform pan and remove the rim of the pan carefully.

Lemon cheesecake recipe with lemon curd. Top with whipped cream and lemon zest. Spread over the biscuit base using the back of a spoon to flatten the mixture evenly. Preheat oven to 325.

Add the double cream and whisk until it is very thick and holds it s shape. For nice clean slices run knife in hot water and wipe with paper towel after each slice. Another delectable addition to this cheesecake is barely sweetened whipped cream a lovely little dollop on top of each piece is truly delightful.

The cheesecake is topped with a tangy lemon curd and dollops of homemade whipped cream to balance the bold flavors. Just be sure to store it in the refrigerator. Run a small paring knife around the edges of the cake and let it sit at room temperature for 2 hours.

Cover the cheesecake with tinfoil and place it in the fridge to set overnight. Lemon cheesecake lemon curd. Beat cream cheese with a heavy duty mixer on medium speed until creamy about 5 minutes.

Add your lemon curd and slice and serve. In a small bowl mix crushed wafers and melted butter. In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth.

Mix in the lemon juice it will thicken and pour into the tin. When ready to serve remove from the fridge and spread the lemon curd over the top. Pour the condensed milk into a large bowl.