Lemon Curd Cheesecake Recipe

Lemon_cheesecake_recipe

This is a brand new Cheesecake I made for my father’s 50th birthday. Personally, I LOVE the perfectly balanced sourness and sweetness.

Needless to say, this is not a diet cheesecake, and it’s pretty calorie dense, especially if you use full fat cheese and real sugar like I did. If I know you guys right however, you will fall in to one of the following 3 categories and eat it anyway (probably the whole thing).

  1. You are doing my LIZA program and need a bizarre amount of calories just to support the crazy intensive work you are putting in
  2. You are isolating your vital organs for the upcoming winter.
  3. You just don’t give a shit and eat it because you want to, which is perfectly fine too.

In either case – knock yourself out, this really is an awesome cheesecake.

Oh, and if you hate reading, there is a video with snap shots and the recipe in the end.

Ingredients for 8 servings

For The Biscuit Base
  • 250 g digestive biscuits
  • 125 g butter
For The Filling
  • 750 g cream cheese (I used Philadelphia original)
  • 2 teaspoons lemon rind
  • 110 g sugar (Or sweetener of your liking)
  • 1 teaspoon vanilla sugar
  • 3 eggs
For the Lemon Curd Topping
  • 45 g butter
  • 110 g sugar (Or sweetener of your liking)
  • 1 egg
  • 1 teaspoon lemon rind
  • 2 tbsp of lemon juice

The Method

  1. Mix the biscuits and butter in a food processor (or melt the butter and crush the biscuits and mix manually if you don’t have one). Press onto the base of a 23cm springform tin and press the base up all the way to the top on the sides using a small glass. Put in the refrigerator while you prepare the filling.
  2. Preheat the oven to 150 degrees Celsius (=302 degrees Fahrenheit according to Google).
  3. Prepare the filling: Using an electric mixer – mix the cream cheese, grated lemon peel, sugar and vanilla sugar. Add the eggs to the mix, one at the time.
  4. Distribute the filling evenly over the biscuit base and put it in the oven for one hour. Allow the cake to cool slowly in the oven.
  5. While you wait, prepare the lemon curd by mixing all ingredients in a heat resistant bowl. Put the bowl over a saucepan with a little water in (the water and the bowl not touching). Stir continuously while the water starts to boil for approximately 20 minutes until the curd thickens (it should stick on the back of the spoon). Take the bowl of the heat and cover with plastic foil and allow it to cool slowly.
  6. Distribute the lemon curd over the baked cheesecake and put it in the refrigerator for 3 hours (minimum!)

Watch the video below for snapshots of the process.

Enjoy!

Nutritional information

Whole Cake

5450 calories

  • 90 g protein
  • 407 g carbohydrates
  • 386 g fat
Per Slice (1/8 of the cake)

680 calories

  • 11 g protein
  • 51 g carbohydrates
  • 48 g fat
Don’t miss out on the next Cheesecake Recipe! Join the LIFT HEAVY FAMILY by subscribing to my updates. On and you’ll also get access to LIZA (my most hardcore muscle building program).
Cheers!

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Posted in Blog Post, Nutrition, Recipes
One comment on “Lemon Curd Cheesecake Recipe
  1. Ser löjligt god ut! men man blir ju lite besviken att du inte guidar oss genom filmen;)

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