Lemon Cheese Cake With Lemon Curd Topping

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A creamy lemon cheesecake with a buttery biscuit base, topped with a glossy layer of tangy lemon curd.

The rich, creamy sweetness paired with zesty citrus, creates the perfect balance of flavours.
Ingredients For The Base
  • 400gm Digestive Biscuits
  • 150gm Butter
  • 100gm Demerara Sugar
  • 8” Springform Cake Tin
Step No 1

For the biscuit base, place the biscuits in a plastic bag and crush them coarsely with a rolling pin.
Step No 2

Melt the butter in a saucepan, then remove the pan from the heat. 

Step No 3

Add the biscuit crumbs to the pan, followed by the sugar.

Stir until all the crumbs are evenly coated and the sugar is well distributed. The mixture should be moist and hold together with no dry or crumbly patches.

If the mixture is too dry then add a little melted butter.  If the mixture is too wet then add more biscuit crumbs.
Step No 4

Pour the crumbs into the prepared cake tin, press firmly to form an even, compact layer.

Step No 5

Cover the cake tin with foil and chill for 2-3 hours.
Ingredients For The Filling
  • 500gm Mascarpone Cheese

  • 350ml Double Cream

  • 125gm Sugar

  • 7gm Vege-Gel Powder

  • Juice & Zest of 2 Lemons

  • 50ml Water

Step No 6

Add water to the gel powder and whisk thoroughly until the powder is completely dissolved.

Set the gel mixture aside while preparing the cream filling.
Step No 7

Pour the double cream into a mixing bowl and whisk until it reaches soft peaks.  

Step No 8

Add the mascarpone cheese and whisk gently until well combined.
Step No 9

Add the lemon juice and zest, followed by the sugar, continue whisking until the mixture is smooth and creamy.

Step No 10

With the mixer still running, gradually pour in the dissolved gel liquid and continue whisking until fully incorporated.
Step No 11

Remove the biscuit base from the fridge, and pour the cream filling over it.

Using a spatula, spread the cream evenly to create a smooth and level surface.

Chill 5 to 6 hours, until the cheese filling is set.

Ingredients For The Lemon Curd
  • 175ml Lemon Juice

  •  150gm Sugar

  • 50gm Butter
  • 1 Egg
Step No 12

To make the lemon curd pour the lemon juice into a heat-resistant jug, then add the sugar and butter.

Microwave for 1 minute, or until the butter has melted. Remove from the microwave and stir until the sugar has completely dissolved.

Step No 13

Pour the mixture into a saucepan and leave to cool for about 15 minutes.
Step No 14

In the meantime, crack the egg into a bowl and whisk until well combined.

Gradually whisk the egg into the cooled lemon mixture until fully incorporated.

Step No 15

Place the saucepan on the hob and cook over a low heat, whisking constantly, until the curd thickens.
Step No 16

Then transfer the curd into a jug and leave to cool for 30 minutes. 

Step No 17

Bring the cheesecake out of the fridge and pour the curd over the top.
Step No 18

Gently tilt and swirl the cheesecake to spread the curd evenly. 

Step No 19

For the final time, chill the cheesecake for 5–6 hours, or overnight, until the lemon curd is firm and set
Step No 20

Serve a slice of cheesecake with a drizzle of double cream, or enjoy as is, if desired.