Marbled Lemon Curd Cheesecake

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.

Marbled lemon curd cheesecake. Place a greased 9 in. My lemon cupcakes with lemon curd filling is one of the most popular recipes on my blog so i really wanted to create another fabulous lemon recipe for you all to enjoy. 120ml lemon juice freshly squeezed. Add butter and cook over moderately low heat whisking frequently until curd is thick enough.

This delicious lemon curd cheesecake is one of the most popular cheesecake flavors in the uk and ireland and after you taste this stunning dessert you will understand why. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. It complements the sweet creamy cheesecake with the perfect bright and lemony note. Any brand of graham crackers will do.

Whisk together the lemon zest juice sugar and eggs in a medium saucepan. For the lemon curd. Cheesecake must be completely chilled before covering to prevent condensation on its surface. The curd may be made up to 1 week in advance and kept.

Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes. The real star of this lemon curd cheesecake is the tart lemon curd topping. Coincidentally another recipe for cheesecake came across my screen epicurious lemon curd marbled cheesecake. Simply pulse them in a food processor.

Crust without filling can be made 1 day ahead and kept covered at room temperature. Cheesecake can be chilled loosely covered up to 2 days. Spearmint leaves to garnish. Lemon curd marbled cheesecake recipe.

Place cheesecake pan in baking dish or skillet and set on oven rack. 1 small pinch 1 16 tsp salt. Preheat oven to 325. You can find lemon curd by the jams and jellies at most grocery stores.

Springform pan on a double thickness of heavy duty foil about 18 in. Scrape the batter into the prepared pan. I ve added lemon curd lemon extract and lemon zest to this cheesecake filling so there is no doubt you ll get that lemon hit in every bite. Slide oven rack part way out.

80gr icing sugar confectioner s sugar mixed red berries. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. 350gr digestive biscuits processed into crumbs. Wrap securely around pan.

I love lemon curd and it s so easy to make so that s the version of cheesecake i wanted to try. However these two recipes differed in some ingredient amounts and directions.