Thursday, March 27, 2008

Lemon curd cheesecake

A couple of weeks ago we had a work bbq and I was on the social committee that organised it. We all had food items we had to prepare and I volunteered to do the pudding by myself, seeing as sweet stuff is my favourite thing to make. I decided to do sweet platters, making four different items, cutting them into small pieces and then presenting them nicely on large white platters. They looked gorgeous!! The other things I put on the platter were some of the marshmallow that I put in my marshmallow cupcakes, chocolate brownie and some ginger truffles.

The recipe was from an old Donna Hay magazine. It is the perfect thing to make if you have to take a dessert that is easy to cut and can feed a lot of people. It is a traditional biscuit base, and then a basic cheesecake recipe swirled with lemon curd. It makes a big 20 x 30cm slice, and there are no edges to worry about. I adapted the recipe a little, leaving out the ground almonds in the base, and using a whole 250g packet of sweet biscuits to crush, as I don’t think that the 175g in the recipe would have covered the base of the tin enough. I also used natural yoghurt rather than sour cream – it was just what I had in the fridge.

I made my own lemon curd, but you could use bought. I actually make my lemon curd in the microwave – I have never had a failure yet! The trick is to blend it in the food processor for about 30 seconds after it’s final cooking. This makes it really creamy and smooth.

This is a fabulous recipe – very easy and yet quite impressive!

Lemon Cheesecake Slice (adapted Donna Hay)

250g sweet biscuits, crushed (eg wine biscuits)
100g melted butter
1 c lemon curd
600g cream cheese, softened
¾ c natural yoghurt
2 eggs
1 c castor sugar
1 tsp vanilla

· Mix together crushed biscuits and melted butter and press into a 20 x 30cm tin lined with baking paper; refrigerate until firm
· Process cream cheese, yoghurt, eggs, sugar and vanilla until smooth. Pour over biscuit base.
· Spoon over cream cheese mix and spoon on lemon curd. Swirl with a knife
· Bake at 160 for 30 minutes or until set
Chill before slicing


Deborah said...

I made a lemon cheesecake not too long ago, and ever since, I have been wanting more! This recipe sounds great!

Morven said...

Lemon is my mum's favourite so I think I'll be adding this one to my must make list. I like your idea of using yoghurt instead of the sour cream.