Lemon curd cheesecake

  • 1 hr 30 mins cooking
  • Serves 10
  • Print


Lemon curd cheesecake
  • 250 gram plain sweet biscuits
  • 125 gram butter, melted
  • 3 x 250g packets cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 3 eggs
  • 45 gram butter
  • 1/2 cup (110g) caster sugar
  • 1 egg, beaten lightly, strained
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice


Lemon curd cheesecake
  • 1
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 22cm springform tin. Cover; refrigerate 30 minutes or until firm.
  • 2
    Meanwhile, preheat oven to 180°C (160°C fan-forced). Beat cheese, sugar and rind in large bowl with electric mixer until smooth; beat in eggs, one at a time.
  • 3
    Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1 hour or until set. Remove from oven; cool in tin to room temperature.
  • 4
    To make lemon curd; combine ingredients in medium heatproof bowl. Place bowl over medium saucepan of simmering water; cook, stirring constantly, about 20 minutes or until mixture coats the back of a spoon. Remove bowl from saucepan immediately to avoid further cooking; cool to room temperature.
  • 5
    Spread top of cheesecake with lemon curd; refrigerate 3 hours or overnight. Remove from tin just before serving.


It's important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch.

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