Lemon Cheesecake
Cook time:
Total time:
Adapted from epicurious.com and foodess.com
Ingredients
For lemon curd
- 1 teaspoon finely grated fresh lemon zest
- ½ cup fresh lemon juice
- ½ cup sugar
- 3 large eggs
- ¼ cup butter, cut into small pieces
For crust
- 1⅓ cups finely crushed biscuit crumbs
- 5 tablespoons melted butter
For filling
- 3 (250 gm) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- ¾ cup greek yoghurt (not non-fat)
- 1 teaspoon vanilla
Method
Tips
- The batter may not all fit into a 20cm springform pan
- Try not to add air to the mixture
- When mixture is in springform pan, (gently) drop the pan on a bench several times to remove air bubbles.
To make Lemon Curd
- In a small saucepan over medium-low heat, whisk together lemon zest, juice, sugar and eggs.
- Stir in butter and cook, stirring constantly, until curd thickens, about 5 minutes.
- Strain through fine mesh sieve and refrigerate, stirring occasionally, until completely cooled.
To make Crust
- Stir together biscuit crumbs and melted butter (1 tablespoon melted butter at a time, until biscuits form into a clump).
- Press into a 20cm springform pan.
- Place in fridge while preparing cheesecake mixture
To make Cheesecake
- Preheat oven to 150 degrees C.
- In food processor or mixer beat together cream cheese and sugar. Do not over beat.
- Reduce speed to low and beat in eggs, one at a time, until incorporated.
- Lightly beat in yoghurt and vanilla.
- Pour two-thirds of the cheesecake batter into the crust, and top with half of the lemon curd.
- Swirl gently with a knife.
- Top with remaining cheesecake batter and lemon curd, and repeat swirling.
- Bake in centre of oven for 45-55 minutes, until set (centre may still jiggle a bit, it will firm up).
- Turn oven off, open over door and leave in oven to cool.
- Cool completely before serving.
Serving suggestion
- Before serving, spread a thin layer of double cream on top of cheesecake