Recipe For Lemon Curd Cheesecake

Spread over the biscuit base using the back of a spoon to flatten the mixture evenly.

Recipe for lemon curd cheesecake. Of hot water to larger pan. When the butter has melted add the egg yolk mixture and lemon juice then whisk constantly using a balloon whisk until the curd thickens. Beat in lemon zest and juice.

Chill in the fridge for a couple of hours or better still overnight until well set. Beat on low speed just until blended. In a separate bowl mix together the egg yolk and sugar.

This will take about 10 minutes. Cook over medium heat stirring frequently with a wooden spoon or heatproof spatula until the curd is steaming but not boiling and thickened and registers about 175 f on an instant read thermometer 3 to 7 minutes. Add the double cream and whisk until it is very thick and holds it s shape.

In a large bowl beat cream cheese sour cream and sugar until smooth. Preheat the oven to 325 f and line a 9 or 10 inch springform pan with parchment paper on the bottom and grease the sides of the pan well. Bake until center is just set and top appears dull 1 to 1 1 4 hours.

The mixture will be dry and sandy. Combine the graham cracker crumbs melted butter sugar and salt stirring together until combined. To make the lemon curd topping put the butter and lemon zest in a heavy based saucepan and put over a medium heat.

In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth. Take the curd off the heat add the butter and stir until the butter has melted.