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There are countless cheesecake recipes out there, all purporting to be the best. This version, with its glossy lemon curd, will be love at first bite and will bring a ray of sunshine to your plate. The fresh aroma of lemons will fill the kitchen, creating the perfect atmosphere on a cold winter's day. Cheesecake is a true classic. So it's all the more difficult to do it justice. The flavour of the creamy filling must be perfectly balanced and there should be no compromising on the choice of cream cheese. We believe you should go the whole hog with this recipe so we've used full-fat ingredients. The double cream cheese makes this cake a real winner.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 26 cm in diameter), base lined with baking paper
How it's done
Blitz the biscuits in a food processor or place them in a plastic bag and crush finely using a rolling pin. Transfer the biscuit crumbs to a bowl and mix with the sugar and salt. Melt the butter. Add the vanilla extract and mix with the dry ingredients. Transfer the mixture to a springform pan. Use a spoon or glass to create a firm, smooth base.
Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool. Grease the frame above the biscuit base.
Place the cream cheese in a large bowl. Using the whisk on a hand mixer, whisk for approx. 3 mins. until light and fluffy. Mix 1-2 tbsp with the cornflour, return to the remaining cream cheese, mix.
Add the sugar and mix for a further 3 mins. Add the crème fraîche, vanilla extract, lemon zest, lemon juice and orange zest, mix. Add the eggs one at a time, beat briefly. Pour the mixture onto the cooled base in the tin, smooth down.
In a pan, melt the butter with the lemon zest and lemon juice. Add the sugar, stir until the sugar has dissolved.
Add the eggs, heat the mixture over a low heat, stirring constantly until it becomes a little thicker. Pass the lemon curd through a sieve, pour the warm curd over the cheesecake, leave to cool. Allow the cheesecake to set in the fridge.
Approx. 45 mins. in the centre of an oven preheated to 180°C, reduce the heat to 160°C and bake for a further 30 mins. The cheesecake should be slightly soft in the centre, but not runny.
Switch off the oven, allow the cheesecake to dry for approx. 30 mins. with the oven door half open. Remove the cheesecake from the oven and allow to cool in the tin. Cover the cheesecake and chill for approx. 6 hrs. or overnight.
|Tip:||- The ingredients for the cream cheese mixture should all be at room temperature and not used straight from the fridge. - To prevent the butter leaking from the cake base during baking, wrap the outside of the tin in foil. - To prevent unattractive cracks appearing in the cheesecake during baking, fill a baking dish with water and place in the oven along with the cheesecake. - The cheesecake tastes best when it can be left to rest for several hours or overnight in the fridge. - The lemon curd can also be prepared in advance. Store in a clean, airtight jar in the fridge for several weeks. Warming the lemon curd slightly will make it easier to spread on top of the cheesecake.|
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