Lemon Curd Cheesecake

 

A Refreshing Citrusy Delight!

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Cheesecake and I have a complicated relationship.

I’m technically intolerant to cheese. Technically, you only live once. So sometimes I just go ALL IN and bake the damn cheesecake -and eat it too!

This is my favourite cheesecake recipe, it’s subtly sweet whilst citrusy at the same time. Perfect for and afternoon delight.

Ingredients

Base

  • 1 cup of crushed butter biscuits (or you can use Graham Biscuits)

  • 1 cup of desiccated coconut

  • 175g of butter melted (usually 1/2 a block)

  • 1/2 cup vegetable oil

Cheese

  • 250f ricotta cheese

  • 250g cream cheese

Lemon Curd

  • 2 lemons

  • 2 eggs (whisked)

  • 1 cup sugar

  • 1 cup coconut milk

  • 1 tablespoon corn flour

  • Turmeric

Method

1. MIX the base ingredients in a bowl, adding the vegetable oil and butter last.

2. FIRMLY press the base ingredients into a tart or round tin (I typically use a 20cm tart tin). Remember to do the sides as well.

3. BAKE base for 10 mins at 180 deg on the fan setting.

4. WHISK the cheese ingredients until it’s soft and fluffy. Then pour it on the base and bake for another 15 minutes.

5. PREPARE the lemon curd by melting the sugar in a pan with lemon squeeze from the two lemons. Once it is dissolved, add the corn flour and mix. Then addd in the coconut milk, some lemon zest and a pinch of turmeric to help with the colour.

6. POUR the lemon curd onto the cheesecake and bake for another 10 mins.

7. REFRIGERATE for an hour, or even overnight.

8. SERVE with come strawberries and blueberries on top; and dust with icing sugar.


 
Lizbeth PalComment