The combination of creamy lemon curd and fresh fruit makes this dessert irresistible. Perfect for a special occasion, like a summer birthday, lemon cheesecake is a dessert with a wonderful combination of flavor and texture. A classic cookie crust is filled with soft cheese and sour cream. After baking, the cake is topped with lemon curd and garnished with strawberries and raspberries. Refrigerate the dessert before serving.

Lemon curd is a traditional English creation. Delicate and aromatic, it can be spread simply on toast or scones, or used as a pastry cream for filling cakes and pies. If you make it ahead of time and let it rest for 10-12 hours before using, the flavor will be even more intense.

Cheesecake is a traditional American dessert that has conquered our kitchens. Perhaps the most famous is New York Cheesecake, which has countless variations, both with and without baking. Summer is a great time to experiment with fruit and sweet combinations. Excellent examples include: Peach, Cocoa, and Amaretto Cheesecake, Strawberry and Lime Cheesecake, and Mango Cheesecake.

Ingredients

For the cream:

  • 6 lemons
  • 5 medium eggs at room temperature
  • 220 g butter
  • 400 g powdered sugar

For the base:

  • 200 g of crumbly cookies
  • 100 g melted butter

For the filling:

  • 800 g soft cream cheese at room temperature (can be replaced with a mixture of fatty cottage cheese and cream)
  • 3 eggs + 1 yolk, room temperature
  • 200 g powdered sugar
  • 1 level tablespoon of flour
  • 300 ml sour cream

For decoration:

  • strawberry
  • raspberry
  • mint leaves
  • powdered sugar

 

Recipe

Let's start preparing the lemon curd. In a bowl, combine the sugar, lemon juice, eggs, and cold, cubed butter.

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Whisk the ingredients together.

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Cook in a double boiler, stirring constantly, for about 10 minutes over medium heat, until the cream thickens. Do not bring to a boil!

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Prepare the pie crust by crushing the biscuits and mixing them with melted butter. Roll the mixture into the bottom of a 24 cm springform pan, press it down and smooth it out with a spatula or the back of a spoon, then refrigerate while you prepare the filling.

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In a stand mixer, combine the cheese, eggs and yolks, sugar, and flour. Whisk until smooth.

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Add sour cream and beat again. Let sit in the refrigerator for half an hour.

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Tip! If you can't find sour cream, you can substitute it with 220 ml of fresh cream and 80 ml of lemon juice.

Now pour the cheese and sour cream mixture into the cake pan and bake in a preheated oven at 150°C for about an hour.

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After this time, remove the cake from the oven and let it cool before transferring it to a serving platter. Spread the lemon curd over the cheesecake and garnish with strawberries, raspberries, and mint leaves. Let it set in the refrigerator for 4 hours. Dust with powdered sugar before serving.

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The recipe is taken from the Italian dessert website cucchiaio.it