lemon curd cheesecake

Don't you just love cooking with lemons? Sweet or savory they work in almost any recipe. The humble lemon really gets around and can elevate almost any recipe with its brightness and zest. Here it takes center stage in some delicious desserts. 

lemon curd cheesecake

LEMON CURD

3 oz (90g) butter

1/2 cup sugar

1/2 cup lemon juice

2 eggs

BASE

8 oz (250g) plain vanilla cookies

3/4 cup almond meal (ground almonds)

1/2 cup melted butter

FILLING

3 x (8 oz/250g) packages cream cheese, softened

3/4 cup sour cream

2 eggs

1 cup sugar

1 teaspoon vanilla extract

To make the lemon curd, place butter, sugar and juice in a small saucepan over low heat. Stir until butter is melted and sugar is dissolved; remove from heat. Whisk in eggs. Stir constantly over low heat for 8 to 10 minutes or until thickened. Strain if necessary. Cover and chill.

To make the base, preheat oven to 325°F (160°C). Grease and line a 9 x 13-inch ( 23 x 33cm) baking pan with parchment (baking) paper. In a food processor, process cookies, almonds and butter until fine crumbs. Press over base of pan (a flat bottom glass works good for this); chill until ready to use.

To make the filling, in a food processor, process all ingredients until smooth. Spread over crumb base. Dollop lemon curd over filling and lightly swirl through filling using a flat-bladed knife. Bake for 35 minutes or until set. Cover and chill 8 hours or overnight. Cuts into 24 pieces. 

lemon curd cheesecake