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- Lemon curd Basque cheesecake
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- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
A zesty twist on the classic Basque cheesecake, this lemon curd cheesecake is irresistibly creamy.
- Serves1616
- Cook time55 mins55 minutes
- Prep time15 mins15 minutes, + cooling & chilling time
- + cooling & chilling time
Ingredients
- 750g cream cheese, at room temperature
- 1 cup (220g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 1/2 cups (375ml) thickened cream
- 1 tsp finely grated lemon rind
- 1 tsp vanilla bean paste
- Pinch of salt
- 1/4 cup (35g) plain flour
- Whipped cream, to serve
Lemon curd
- 2 Coles Australian Free Range Eggs
- 1 Coles Australian Free Range Egg yolk
- 1/2 cup (110g) caster sugar
- 2 tsp finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 75g butter, chopped
Nutritional information
Per serve: Energy: 1615kJ/386 Cals (18%), Protein: 7g (14%), Fat: 30g (43%), Sat fat: 19g (79%), Carb: 23g (7%), Sugar: 21g (23%), Fibre: 0.2g (<1%), Sodium: 225mg (11%).
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lemon curd, whisk the eggs, egg yolk, sugar, lemon rind and lemon juice in a medium saucepan. Add the butter and place over low heat. Cook, stirring, for 2-3 mins or until the butter melts. Increase heat to medium and cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
Preheat oven to 200°C. Grease a 10cm x 28cm (base measurement) loaf pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with paper cross, pleating and folding the sides to fit.
Step 3
Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky.
Step 4
With the motor running, gradually add the thickened cream in a thin, steady stream. Continue beating until smooth. Add the lemon rind, vanilla and salt and beat to combine.
Step 5
Sift flour over the cream cheese mixture. Beat on low until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble.
Step 6
Pour half the cream cheese mixture into the prepared pan. Spoon over half the remaining lemon curd. Pour over the remaining cream cheese mixture and use a round-bladed knife to gently marble. Bake for 45 mins or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.
Step 7
Serve chilled or bring to room temperature for a softer texture. Place the whipped cream in a bowl with a little of the remaining lemon curd and gently marble. Drizzle cheesecake with the remaining lemon curd and top with cream mixture. Cut into slices to serve.
Serve with lemon zest.
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Lemon curd Basque cheesecake
- Serves1616
- Cook time55 mins55 minutes
- Prep time15 mins15 minutes, + cooling & chilling time
- + cooling & chilling time
Ingredients
- 750g cream cheese, at room temperature
- 1 cup (220g) caster sugar
- 4 Coles Australian Free Range Eggs
- 1 1/2 cups (375ml) thickened cream
- 1 tsp finely grated lemon rind
- 1 tsp vanilla bean paste
- Pinch of salt
- 1/4 cup (35g) plain flour
- Whipped cream, to serve
Lemon curd
- 2 Coles Australian Free Range Eggs
- 1 Coles Australian Free Range Egg yolk
- 1/2 cup (110g) caster sugar
- 2 tsp finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 75g butter, chopped
Description
A zesty twist on the classic Basque cheesecake, this lemon curd cheesecake is irresistibly creamy.
Method
Step 1
To make the lemon curd, whisk the eggs, egg yolk, sugar, lemon rind and lemon juice in a medium saucepan. Add the butter and place over low heat. Cook, stirring, for 2-3 mins or until the butter melts. Increase heat to medium and cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Strain through a fine sieve into a heatproof bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
Preheat oven to 200°C. Grease a 10cm x 28cm (base measurement) loaf pan. Place a 30cm x 40cm sheet of baking paper on a clean work surface. Top with another sheet of baking paper, turning 90 degrees to create a cross. Line the prepared pan with paper cross, pleating and folding the sides to fit.
Step 3
Use an electric mixer to beat the cream cheese and sugar in a large bowl until the sugar dissolves and the mixture is very smooth. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is smooth and silky.
Step 4
With the motor running, gradually add the thickened cream in a thin, steady stream. Continue beating until smooth. Add the lemon rind, vanilla and salt and beat to combine.
Step 5
Sift flour over the cream cheese mixture. Beat on low until smooth. Spoon over one-third of the lemon curd and use a large metal spoon to gently marble.
Step 6
Pour half the cream cheese mixture into the prepared pan. Spoon over half the remaining lemon curd. Pour over the remaining cream cheese mixture and use a round-bladed knife to gently marble. Bake for 45 mins or until the cheesecake is golden brown and puffed. Set aside to cool completely. Place in the fridge for 2 hours to chill.
Step 7
Serve chilled or bring to room temperature for a softer texture. Place the whipped cream in a bowl with a little of the remaining lemon curd and gently marble. Drizzle cheesecake with the remaining lemon curd and top with cream mixture. Cut into slices to serve.
Serve with lemon zest.
