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 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.
The best way of baking any cheesecake is in relatively low temperature (150°C) 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!
Have you tried my Baked Lemon Curd Cheesecake recipe? Leave a comment at the bottom of this post, I love reading them!
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I’m linking my Baked Lemon Curd Cheesecake with the following pages:
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