Lemon Cheesecake

By Trish Rapley - 21th July 2024

Serves 10-12 people

This lemon cheesecake is a delightful dessert that combines the creamy richness of traditional cheesecake with a zesty burst of fresh lemon flavour.

Its smooth, velvety texture is perfectly balanced by a tangy, citrusy taste that invigorates the palate while packing a punch from the lemon curd topping.

Nestled on a buttery shortbread crust, this cheesecake is both refreshing and indulgent, making it ideal for any occasion.

"Definitely not for the faint-hearted, this one! It packs a punch of tangy taste!"

For the Crust:

350g shortbread biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

2 tablespoons Lemon curd flavouring

1 lemon - for zest & juice

For Decoration:

1 lemon sliced

Candied lemons

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well but firm too!

Once it is beaten I again place it back into the freezer until I am ready to fold it into my mixture.

With this one, the lemon curd flavouring really brings that tangy taste to a new level.

Ideally, you can use candied lemons instead of fresh lemons, it just depends on the occasion and personal choice!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the shortbread biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream, lemon zest, lemon juice, and lemon curd and beat until well combined.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Top with the lemon curd and level out by tapping it on the bench.
Decorate with fresh lemons or candied lemons.
Place in the fridge either for 6-8 hours or overnight to set.