This is the creamiest, most decadent baked cheesecake I have ever tried.
For years I tried making a baked cheesecake, I would follow the recipe and I would end up with a hard to swallow, dry cheesecake. I now use this recipe as a guide for all my baked cheesecakes. The secret was in the cooking time.
This is my New York Cheesecake converted into a Lemon Cheesecake. Originally I tried a different cheesecake with this topping, but it just wasn't good enough. And as I love my New York Cheesecake so much, I thought why not try it with the lemon curd topping.
The cream cheese should be out of the fridge for 2 hours in its packet to soften properly. If you don't have 2 hours, slice it up and leave for 1 hour.
Give this a go it is simply amazing, the flavour, the texture, it is so good. And the yellow the lemon curd makes is just amazing.
For years I tried making a baked cheesecake, I would follow the recipe and I would end up with a hard to swallow, dry cheesecake. I now use this recipe as a guide for all my baked cheesecakes. The secret was in the cooking time.
This is my New York Cheesecake converted into a Lemon Cheesecake. Originally I tried a different cheesecake with this topping, but it just wasn't good enough. And as I love my New York Cheesecake so much, I thought why not try it with the lemon curd topping.
The cream cheese should be out of the fridge for 2 hours in its packet to soften properly. If you don't have 2 hours, slice it up and leave for 1 hour.
Give this a go it is simply amazing, the flavour, the texture, it is so good. And the yellow the lemon curd makes is just amazing.
Recipe
It is best made the day before serving.
Serves 12
For the crust:
85g unsalted butter, melted, plus extra for tin
200g digestive biscuits, made into fine crumbs
1 tablespoon caster sugar
For the cheesecake topping:
900g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream
For the lemon curd topping:
2 tablespoons lemon zest
1/2 cup caster sugar
1/4 cup lemon juice
40g unsalted butter, cubed
2 egg yolks
Position an oven shelf in the middle of your oven. Preheat the oven to 180C/160C fan. Line the base of a 23cm round springform cake tin with baking paper. Cut baking paper into strips as wide as the side of the tin, wrap baking paper around the sides of the tin.
For the crust: I like to blitz the biscuits in a food processor until you get fine crumbs. To the crushed biscuits add the melted butter and caster sugar, mix well to combine. Press the biscuit mix into the base of your prepared tin, when evenly spread, bake for 10 minutes. Allow to cool while you make the filling.
Serves 12
For the crust:
85g unsalted butter, melted, plus extra for tin
200g digestive biscuits, made into fine crumbs
1 tablespoon caster sugar
For the cheesecake topping:
900g Philadelphia full fat cream cheese, softened
250g caster sugar
3 tablespoons plain flour
Pinch of salt
1 1/2 teaspoons vanilla extract
Finely grated zest of 1 lemon (2 teaspoons)
1 1/2 teaspoons lemon juice
3 x 60g eggs, plus 1 yolk
200ml sour cream
For the lemon curd topping:
2 tablespoons lemon zest
1/2 cup caster sugar
1/4 cup lemon juice
40g unsalted butter, cubed
2 egg yolks
Position an oven shelf in the middle of your oven. Preheat the oven to 180C/160C fan. Line the base of a 23cm round springform cake tin with baking paper. Cut baking paper into strips as wide as the side of the tin, wrap baking paper around the sides of the tin.
For the crust: I like to blitz the biscuits in a food processor until you get fine crumbs. To the crushed biscuits add the melted butter and caster sugar, mix well to combine. Press the biscuit mix into the base of your prepared tin, when evenly spread, bake for 10 minutes. Allow to cool while you make the filling.
For the filling: Once the crust is baked and removed from the oven, increase the oven temperature to 220C/200C fan. Using a free standing electric mixer., with the paddle attachment on, beat the soft cream cheese at medium-low speed for 2 minutes or until creamy.
With the mixer on low, gradually add the sugar, then the flour and salt. You should scrape down the sides of the bowl and paddle twice during this process to ensure it is all well combined.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
Remove the paddle attachment and put on the whisk attachment. With the mixer on a low speed, add the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time. Here you should scrape down the sides of the bowl and whisk twice during this process to ensure it is all well combined. Add the sour cream and continue mixing until smooth and light, do not overbeat.
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Brush the sides of the baking tin with some extra melted butter, if you forgot to line the sides of your tin with baking paper, otherwise you don't have to. Place the springform tin onto a baking tray. Place the cheesecake filling over the biscuit base. Smooth out the top, push any lumps down with a knife, if you have any. Bake for 10 minutes.
Reduce the oven temperature down to 110C/90C fan, bake for a further 25 minutes. When done, the cheesecake should wobble slightly when you gently shake the tin. Open the oven door slightly and allow to cool in the oven for 2 hours. This gives you a cheesecake that is creamy in the centre. If you want a cheesecake with a drier texture leave the door closed the entire time. My cheesecake has never cracked on top, but it may according to the original recipe.
For the topping: Combine lemon zest, lemon juice, sugar and egg yolks in a small saucepan. Whisk together to combine. Add the butter. Over low heat, stirring constantly, cook for 5-10 minutes, or until the mixture thickens (I usually do it for 10 minutes). Strain through a sieve into a bowl. Allow to cool completely.
When the cheesecake and lemon curd have cooled, spread the curd over the cheesecake in the tin. Cover, refrigerate until needed (make sure the cover does not touch the curd). Best left in the refrigerator overnight.
Unlock the sides from your springform tin, carefully remove the side baking paper. Slide the cheesecake carefully onto a serving plate if you like.
When the cheesecake and lemon curd have cooled, spread the curd over the cheesecake in the tin. Cover, refrigerate until needed (make sure the cover does not touch the curd). Best left in the refrigerator overnight.
Unlock the sides from your springform tin, carefully remove the side baking paper. Slide the cheesecake carefully onto a serving plate if you like.
Slice and serve.
Enjoy!
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