How to make lemon curd cheesecakes
Start with the cookie crust. Use cookies of your choice (Graham crackers/Tennis biscuits if you’re South African/Digestives work very well) and crush then mix with melted butter. Place paper cups in a 12-hole muffin pan then press a few teaspoons of the cookie mixture into the bottom of each cup. To make the cheesecake filling, start with room temperature ingredients. Cream cheese will not blend smoothly if it’s fridge cold and the overall cheesecake will be much smoother if all the ingredients are at room temperature when mixed. Mix the cream cheese, sour cream, flour, sugar, eggs and lemon curd until smooth. Pour on top of the cookie crust and swirl in a few more drops of lemon curd. Place the cheesecakes in the oven and bake for 25-30 minutes or until the center is just slightly jiggly. Remove and allow to cool in the fridge overnight before serving.
How long does cheesecake last?
Cheesecake will last up to 5 days if kept covered in the fridge. It’s best to make cheesecake a day in advance to allow it sufficient time to chill in the fridge before serving.
What makes a cheesecake crack?
Overcooking, overmixing (incorporating too much air into the cheesecake batter) or cooking the cheesecake at too high heat can all cause cracking. If the oven is too hot, the filling will rise quickly and will deflate when cooling which can result in cracking. It’s best to allow the cheesecake to cook slowly at a lower temperature.
How to tell when cheesecake is done
For the creamiest cheesecake, make sure to remove the cheesecake from the oven when the edges are set with the center still slightly jiggly. The cheesecake will set up in the fridge and will be deliciously creamy.
Lemon desserts
Lemon Meringue Pie Easy lemon drizzle cake Lemon cupcakes with Swiss meringue buttercream The ultimate lemon tart
