Monday, 16 June 2014

Lemon Cheesecake

I had a sudden, inexplicable craving for lemon cheesecake. Not just the kind where the cheese has some lemon in it, but the kind with a delicious layer of lemon curd on top. I haven't made a cheesecake in over a decade, and had a minor panic when I found out there are actually two kinds: a "no-bake" version that you simply chill, and a baked version, which when I considered I decided was the kind I had bade before, and roughly knew how to do. I googled around until I found a good recipe, and ended up following this one, from a supermarket website, no less! I used block Philadelphia though; I've found the supermarket versions here have a weird plasticky texture, which is probably so they remain unmelted even when it's 40 C outside.


  • 200g plain biscuits
  • 125g butter, melted
  • 500g Philadelphia cream cheese
  • 1/2 cup caster sugar
  • Zest of a lemon
  • 2 eggs

  • Zest of a lemon
  • 1/4 cup Lemon Juice
  • 1/2 cup Caster Sugar
  • 40g butter, cubed
  • 2 eggs
Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processor, or bash with a rolling pin until finely chopped. Transfer to a bowl and add the melted butter: stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 min.

In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for two hours.

For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan or double boiler over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. If you like, strain through a fine sieve onto a dinner plate or flat tray -- I usually don't bother. Pour the curd over the cheesecake and chill until ready to serve. Scatter with a little more lemon zest if you like.

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