Tuesday, 5 August 2014

Lemon Curd Cheese Cake

I love lemon curd! It's wonderfully sour and deliciously sweet at the same time. Sadly (or luckily) my husband does not share my love for lemons in any form but occasionally I do make lemony pies and cakes.

This lemony cheese cake is one of my favorites. I sometimes add very much lemon curd and sometimes less - that option takes place when I know that my husband wants to eat it too. Small amount of lemon makes it eatable for him too and he likes cheese cakes a lot. What is great about this too is the fact that it's no way dry in a way that many baked cheesecakes are. This is moist and tasty.

For the crust I used 200 grams (7 ounces) of whole wheat biscuits and about 100-150 grams (1/2-2/3 cups) soft butter which I mixed very well. Sometimes I add about 80 grams (3/8 cup) sugar in it. This time I did not. I wanted to make less sweet of it since the everything on the top is so sweet. Must say that I do prefer the crust  made from the Rolled Oat Biscuits but sometimes ready made biscuits save the day.

FOR THE FILLING:
3 eggs
150 grams (5.291 oz) sugar
750 grams (1.654 lb) ricotta cheese
460 grams (1.014 lb) yoghourt( or crème fraîche)
2 tsp vanilla essence
zest of one organic lemon
3 tbsp lemon juice
3 tbsp all-purpose flour 

1. Whisk the eggs and the sugar into light foam. 
2.Add rest of the filling ingredients

FOR THE CRUMBLE

100 grams (3.527 oz) all-purpose flour
75 grams  (2.646 oz) demerara sugar
90 grams (3.175 oz) soft butter
75 grams (2.64 oz) crushed blanched almonds in quite large pieces

1. Mix all the crumble ingredients

You also need some lemon curd (about 100-150 grams which makes about 3,5-5,2 ounces)  which you add on the top of the cheese cake right before you add the crumble on it.



FOR THE CRUST

200 grams (7.055 oz) whole wheat biscuits 
100-150 grams (3.527-5.291 oz) soft butter
(80 grams (2.822 oz) sugar - IF NEEDED)



1. Crush the biscuits and mix them well with the soft butter (and sugar)


Press the biscuit-butter mix on a baking tin, preferably in a one with the loose bottom, about 25-28cm (appr. 11 inches)  diameter.  Add the filling. Add the lemon curd on top of the filling by either dropping it here and there or cover the whole area with it. I like the version with lots of lemon curd so I say cover the whole area. That way the cheese cake won't be too sweet either and it gives more taste to it too.  Bake in the 175°C ( 350°F) about 60-90 minutes. Make sure it won't get too brown.


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