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Lemon Curd Cheesecake
This lemon curd cheesecake is light and delicious! The lemon curd is zesty, tangy and not overly sweet. Definitely perfect to enjoy this dessert for an afternoon tea with your loved ones!
Ingredients
Biscuit base
- 120 g digestive biscuits
- 80 g melted butter
Cheese filling
- 250 g cream cheese - room temperature
- 30 g caster sugar
- 3 egg yolks
- 65 ml dairy whipping cream
- 1 lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 tbsp orange juice - optional
- 2 tbsp plain flour
- 3 egg whites
- 40 g caster sugar
Lemon curd
- 2 tbsp lemon zest
- 50 ml lemon juice
- 90 g caster sugar
- 30 g butter - softened
- 2 egg yolks
- 1 tsp corn flour (starch)
Instructions
- Biscuit base - Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add melted butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined greased cake pan (use a removable 8 inch round cake pan). Put the tin in the fridge for later use.
- Cream the cheese and sugar together and slowly add in whipping cream, beat till creamy at medium speed.
- Scrape bowl and add egg yolks one at a time until all combined then add lemon zest, lemon juice, vanilla extract and orange juice ~ beat to mix well.
- In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 2 batches. Pour cheese mixture into prepared cake tin.
- Steam bake at preheated oven 150C for about 1 hour the center is almost set.
- Run knife around rim of pan so that the cake will not get a waist line (I forgotten to do this step as you can see there is a waist line at the sides of the cake）. Leave cake to cool completely before removing from the cake pan.
- Lemon curd ~ In a sauce pot, add egg yolks (lightly beaten), sugar, lemon zest and lemon juice. Stir mixture under medium low heat until boil. Then change to low heat and keep stirring mixture till thickens, about 10-12 minutes. Drop in butter and stir well. Lastly add corn flour (starch), stir well again (if you find that the lemon curd is already quite thick, then omit adding the corn flour).
- Strain mixture through a fine sieve. Cool down lemon curd a little and spread it on cheesecake with a spatula or scraper.
- Chill cheesecake in the fridge for a few hours before serving. Slice cake with a hot knife.
Notes
- Please keep in mind that all oven temperatures and baking time varies
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- 柠檬酱芝士蛋糕 Lemon Curd Cheesecake
- 很喜欢这浓滑的芝士蛋糕搭配酸甜的柠檬酱，充满清新的柠檬口味，非常的清爽~
- 材料：
- 饼底
- 120克 消化饼干
- 80克 融化牛油
- 奶油芝士馅料
- 250克 奶油芝士 （温室中待软化）
- 30克 细砂糖
- 3个 蛋黄
- 65克 植物性奶油
- 1粒 柠檬皮屑
- 1.5汤匙 柠檬汁
- 1/2茶匙 香草香精
- 1/2汤匙 鲜榨橙汁 （可不放）
- 2汤匙 中筋面粉，过筛
- 3个 蛋白
- 40克 细砂糖
- 柠檬酱
- 2汤匙 柠檬皮屑
- 50毫升 柠檬汁
- 90克 细砂糖
- 30克 软牛油
- 2个 蛋黄
- 1茶匙 玉米淀粉
- 做法：
- 饼底 – 将饼干放入保鲜袋中，再用擀面棍压碎饼干，然后一个碗里用手把饼干碎与融化奶油抓匀，压入烤盘底部（8寸活动烤盘，底部铺纸傍边抹油），压平压紧。铺好饼干后，把蛋糕模放进冰箱备用。
- 馅料 – 用电动打蛋器以底速度搅打奶油芝士和细糖，慢慢倒入动鲜奶油和香精，用中速度继续搅打至顺滑即可。
- 加入蛋黄，一个一个下，搅打至均匀，然后加入柠檬皮屑，柠檬汁，香精和橙汁，混合均匀。
- 倒入过筛面粉，再拌匀即可。然后倒入一个大碗里。
- 再另一个干净大碗，把蛋白打至起泡，细糖分次加入， 打致硬性发泡。蛋白霜分2次拌入奶油芝士糊里，用刮刀翻拌均匀。然后倒入准备好的烤盘内。
- 送进预热烤箱150度，以水谷方式烤约60分钟或蛋糕烤到刚刚熟即可。
- 烤好的蛋糕从烤箱取出。用小刀子沿著蛋糕的邊緣劃一圈，这样蛋糕就不会呈现出腰围了 （我忘了这个步骤，所以蛋糕邊緣出现美人腰）。蛋糕待凉后才脱模。
- 柠檬果酱 ~ 蛋黄放入小锅中（打撒），加入砂糖，柠檬皮屑和柠檬汁。用中小火搅拌煮至滚。然后改换小火并不停的搅拌混合物至变浓稠，约10-12分钟；放入牛油搅至融化。最后拌入玉米淀粉再搅匀即可 （如觉得柠檬酱浓稠度够的话，就不用加淀粉了）。
- 过滤柠檬酱，稍微待凉才涂在芝士蛋糕上。
- 然后置入冰箱冷藏数小时即可用热刀将蛋糕切片享用
- 烤箱温度和烘烤时间务必根据自家烤箱来定