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Lemon Curd Cheesecake
The perfect dessert to accompany a summer BBQ or to add to the Christmas menu. This lemon curd cheesecake is bursting with lemon flavour and is no-bake so it is easy to prepare! The addition of lemon curd gives it something really special. Enjoy x x
: 30 minutes
: 2-3 hrs refrigeration time
: 10 servings
250g plain sweet biscuits
125g melted butter
400g tin of condensed milk
250g of cream cheese, softened
2 tsp grated lemon rind
1/3 cup of lemon juice
1 tsp of gelatine
1 Tbsp of water
1/2 cup of caster sugar
1 egg, beaten lightly, and strained
2 Tbsp of lemon juice
1 tsp of finely grated lemon rind
1.Grease and line a spring-form cake tin with baking paper.
Process biscuits in to a fine crumb. Add melted butter and mix together until it comes together.
Press crumb mixture in to the bottom and sides of the cake tin. Cover with gladwrap and put in the fridge to firm up.
To make filling, beat cream cheese until smooth. Gradually add in condensed milk, lemon rind and juice and continue beating until combined.
Sprinkle gelatine over the water in a small heatproof jug. Stand in a bowl of boiling water and stir until gelatine has dissolved. Allow to cool for 5 minutes before adding to cheese mixture.
Pour filling over biscuit base and smooth the top. Put back in the fridge while you make the curd.
To make curd: Place all ingredients in a heatproof bowl and place over a pot of simmering water. (I used another pot on top of a pot).
To strain the egg use a sieve. It won't all strain so push through as much as you can and discard the remaining egg that can't be strained.
Stir curd mixture constantly for about 15 minutes until it thickens and lines the back of a spoon. Don't take your eyes off it as it will curdle if left too long.
Remove and allow to cool to room temperature.
Pour over the cheesecake filling, and smooth out. Put back in the fridge to set for at least 2 hours.
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