I’ve shared with you my recipe guide on How to Make Lemon Curd and now it’s finally time to use it in baking. My Baked Lemon Curd Cheesecake is as good as it sounds (if you are a fan of lemon curd and cheesecakes that is) 🙂 It’s quick and easy to make and it is a perfect dessert for any occasion, although personally I don’t need one to bake it!
This is my second cheesecake recipe where I’m using condensed milk instead of sugar of any kind (see my Chocolate Marble Cheesecake). I also find that its addition gives a cheesecake creamier and smoother, almost whipped consistency. Initially, I planned to add a tablespoon of cornflour to the cheesecake mixture for a bit of a firmer texture, however, I forgot! Fret not as end product turned out simply perfect and we all really loved its almost velvety finish. Feel free to add the cornflour if you’d prefer slightly firmer consistency although overall it won’t differ that much.
For no specific reason whatsoever rather than cause it’s delicious, I extended the biscuit base onto the sides. You can never have too much of “biscuity” base as far as I’m concerned and also side extension (which is slightly rough around the edges – excuse the pun) simply looks good. 🙂 Feel free to go with biscuit base only if you prefer.
Baked Lemon Curd Cheesecake – “water bath” tips
The best way of baking any cheesecake is in relatively low temperature (150°C/300F) in a “water bath” which will ensure nice and even bake without cracks on top. Baking cheesecake in a water bath involves placing your cake tin inside a roasting tin/tray which you fill with hot water half way up the sides of your cake tin. For those of you who don’t have tray big enough to fit baking tin etc. you will achieve similar effect by placing a tray filled with hot water on the shelf under the one you bake cheesecake on. This way the cheesecake is baked in high humidity and it is more likely to bake more evenly and it won’t crack.
When baking time is up the cheesecake should still have a slight wobble to it. Trust me, it’s ok. Turn the oven off and let it cool inside with the oven door slightly ajar. Once cooled, chill it in the fridge for minimum 2 hrs but preferably overnight. I know, I know… This is the hardest part! The good thing is that once properly chilled your Baked Lemon Curd Cheesecake will be much easier to prise out of the tin in one piece and without damaging the sides. All you need to do now is top it with generous amount of lemon curd , slice and enjoy!
Baked Lemon Curd Cheesecake
- 250 g Digestives
- 100 g unsalted butter melted
- 600 g full fat cream cheese
- 1 397g tin condensed milk (sweetened)
- 3 eggs
- 1.5 tsp vanilla extract
- zest out of 2 lemons
- juice out of 1 lemon
- 1 Tbsp (heaped) cornflour optional
- 3 Tbsp (heaped) lemon curd approx. 130-150g
Deep 19-20 cm (8inch) round springform cake tin or deep round cake tin with loose base
- Start with lining the base of your baking tin with some baking parchment.
- Crush the biscuits in a food processor or by hand until they resemble sand and mix with melted butter.
- Put the mixture into cake tin and press as evenly as possible to the base of the tin and up the sides. You don't need to make it look perfect on the sides as it's all about slightly rustic look.
- Put the tin in a fridge until you're ready with your filling.
- Make sure all ingredients are at room temperature.
- Heat up the oven to 150°C/300F/ Gas Mark 2
- Mix all the ingredients together until just combined using hand held or stand mixer or simply by hand using wooden spoon. Do not over mix as too much air is going to make your cheesecake raise rapidly and then deflate quickly as well.
- Pour cheesecake mixture into prepared tin with biscuit base.
- Bake cheesecake in the water bath (see the post above) in 150°C for about 60 min. There should be a little wobble still in the middle of the cheesecake but it should feel firm to the touch. Let your cheesecake cool inside the oven with door slightly ajar. Once cool, chill it well in the fridge for couple of hours but preferably overnight.
- Once chilled, remove the cheesecake from the tin (it shouldn't be difficult if it's been well chilled). You might want to use sharp knife dipped in warm water and run it gently between the side of the tin and biscuit sides to help release it.
- Spread generous layer of lemon curd on top and serve.
- Calories are approximate and per single portion
- Digestive Biscuits can be substituted with Graham Crackers
- Addition of cornflour will give your cheesecake slightly firmer texture.
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Cook Once Eat Twice hosted by Corina at Searching for Spice
Brilliant Blog Posts hosted by Vicki at Honest Mum Blog
Recipe of the Week hosted by Emily at A Mummy Too
Baking Crumbs hosted by Angela over at Only Crumbs Remain
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