Lemon Curd Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Cheesecake
 
For this recipe I used the vanilla cheesecake base from my Craftsy class, but added 3 tablespoons Meyer lemon juice and 1 tablespoon zest to it.
Ingredients
  • ½ cup lemon juice*
  • 1 cup sugar (use only ¾ cup if you are making this with Meyer lemon or grapefruit, since they are not quite as sour as lemon or lime)
  • 6 egg yolks
  • Pinch salt
  • 1 stick (4 ounces or 8 tablespoons) unsalted butter, cold
Instructions
  1. Whisk together the lemon juice, sugar, yolks, and salt. Add the butter and set over a double boiler.
  2. Use a rubber spatula to stir the lemon curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
  3. I used the vanilla cheesecake base from my Craftsy class, but added 3 tablespoons Meyer lemon juice and 1 tablespoon zest to it. I baked it in a water bath, so that we'd have a magically smooth texture and no cracking. You will find all my tricks and tips for preventing cracking in the class.
  4. After the cheesecake is set, remove it from the oven. Carefully spoon the warm lemon curd over the top of the cheesecake and spread it smooth, if it doesn't spread on its own.
  5. Return to the oven and bake for another 20 minutes or until the curd is set like like jello. This may take a touch longer if the curd hadn't been set up enough before going in the oven.
  6. Remove from the oven and let cool. Follow all my tips for finishing the cheesecake and for removing it from the pan.
  7. The lemon curd is a lovely addition to the creamy cheesecake and gives it a wonderful look. It is pretty enough to serve as is, but you could also add one of the fruit sauces we make in the class as well.
Notes
*this is also lovely with lime or grapefruit juice
Recipe by ZoëBakes | eat dessert first at https://zoebakes.com/2016/03/07/lemon-curd-cheesecake-and-my-new-show-stopping-cheesecake-class-on-craftsy/