Fri, 17 May 2024
Lemon Curd:
4 egg yolks, large
100g caster sugar
3 lemons, zested
100mls lemon juice
100g unsalted butter
Vanilla Cheesecake:
250g Digestive Biscuits
100g Unsalted butter ,melted
350g Cream Cheese
100g Caster sugar
1 Tbsp Cornflour
1 Egg, large
1 vanilla pod, split and seeds scraped or 1 tsp vanilla extract
140mls Double cream
Italian meringue:
4 Egg whites, large
115mls water
200g Caster sugar
2 Tbsp lemon juice
Sugar / candy thermometer
Preheat the oven to 180°C / Fan 160°C
Method
Make The Lemon Curd
1. In a microwave-safe bowl, mix the lemon juice, zest, caster sugar, and egg yolks.
2. Microwave on 50% power for 3 minutes, then whisk. Repeat the 3-minute microwaving and
whisking process two more times until the mixture is thick. Add cold unsalted butter cubes
and whisk until melted. Leave to cool completely, then refrigerate until needed. This can be
made a few days in advance.
Make The Cheesecake
1. Line a 9" (23 cm) round tin with parchment paper. Finely crush the biscuits into crumbs and mix
with melted butter. Spread the mixture on the base of the tin and up the sides. Press the biscuit
crumbs down with a glass and refrigerate.
2. In a bowl mix together cream cheese, sugar, cornflour, vanilla seeds and egg until light and
fluffy. Then slowly pour in the cream while mixing. Whisk for a minutes until thickened.
3. Pour the filling onto the biscuit base. Spoon half of the lemon curd into the cheesecake mixture
and swirl. Bake at 160°C for 40 - 50 minutes until the cheesecake is just set and doesn’t
wobble. When cooked, allow the cheesecake to cool in the tin and then place it in the fridge to
chill for a few hours.
