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Artlistra on
For the lemon curd:
4 lemons, juice and zest,
4 large eggs, beaten,
300g caster sugar,
225g butter, cubed
Add the eggs to a saucepan. Stir in the remaining ingredients and place over a medium heat.
Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened (around 10 minutes). Do not allow the mixture to boil or it may split.
Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.
Cheesecake:
85g butter, melted ,
160g crumbled digestive biscuits,
900g soft cream cheese, room temperature,
250g caster sugar,
3tbsp cornflour,
1 ½ tsp vanilla extract,
Finely grated zest of 1 lemon,
1 ½ tsp lemon juice,
3 large eggs, plus one egg yolk, room temperature,
20ml of sour cream, room temperature,
23cm springform tin, greased and lined with parchment paper
Preheat oven to 180C/160C fan.
In a bowl, mix the melted butter and biscuit crumble together until combined, with the texture of wet sand. Pour into the base of the springform tin and press down. Bake in the middle shelf for 10mins. Remove and allow to cool.
Reduce the oven to 150C/130C fan.
Beat 900g full-fat soft cheese at medium-low speed until creamy. Gradually add the caster sugar, then the cornflour and a pinch of salt, scraping down the sides of the bowl to ensure everything is combined.
Add the vanilla extract, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.
Continue on low speed as you add the sour cream and 200g of the lemon curd until combined and smooth.
Pour the filling into the tin. Wrap foil around the base of the tin and place in a water bath of boiling water and bake for 1hr30mins.
Turn off the oven and allow the cheesecake to cool in the oven. If you gently shake the tin, the filling should have a slight wobble. Leave in tin, cover with clingfilm and refrigerate overnight.
For the meringue:
4 egg whites, room temperature,
200g caster sugar,
125ml water,
Juice of half a lemon,
Sugar thermometer
Add the sugar and water to a sauce pan and place over a high heat, stirring only until it comes to the boil. Using a sugar thermometer, boil the syrup until it reaches 120°C
In the meantime, add the lemon juice to the egg whites and, using an electric whisk, beat until they form stiff peaks.
Once the sugar syrup reaches the correct temp, very carefully, while whisking continuously, slowly drizzle into the egg whites. Once all the syrup is added, whisk on high until the outside of the bowl is cool to the touch.
To assemble, remove the cheesecake from the tin and peel off the parchment paper at the base. Spread over the leftover curd and top with the meringue and brown the meringue using a blowtorch.
gukakke on
I can tell just looking at this that taste is a 10.
3 Comments
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For the lemon curd:
4 lemons, juice and zest,
4 large eggs, beaten,
300g caster sugar,
225g butter, cubed
Add the eggs to a saucepan. Stir in the remaining ingredients and place over a medium heat.
Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened (around 10 minutes). Do not allow the mixture to boil or it may split.
Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.
Cheesecake:
85g butter, melted ,
160g crumbled digestive biscuits,
900g soft cream cheese, room temperature,
250g caster sugar,
3tbsp cornflour,
1 ½ tsp vanilla extract,
Finely grated zest of 1 lemon,
1 ½ tsp lemon juice,
3 large eggs, plus one egg yolk, room temperature,
20ml of sour cream, room temperature,
23cm springform tin, greased and lined with parchment paper
Preheat oven to 180C/160C fan.
In a bowl, mix the melted butter and biscuit crumble together until combined, with the texture of wet sand. Pour into the base of the springform tin and press down. Bake in the middle shelf for 10mins. Remove and allow to cool.
Reduce the oven to 150C/130C fan.
Beat 900g full-fat soft cheese at medium-low speed until creamy. Gradually add the caster sugar, then the cornflour and a pinch of salt, scraping down the sides of the bowl to ensure everything is combined.
Add the vanilla extract, lemon zest and lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time.
Continue on low speed as you add the sour cream and 200g of the lemon curd until combined and smooth.
Pour the filling into the tin. Wrap foil around the base of the tin and place in a water bath of boiling water and bake for 1hr30mins.
Turn off the oven and allow the cheesecake to cool in the oven. If you gently shake the tin, the filling should have a slight wobble. Leave in tin, cover with clingfilm and refrigerate overnight.
For the meringue:
4 egg whites, room temperature,
200g caster sugar,
125ml water,
Juice of half a lemon,
Sugar thermometer
Add the sugar and water to a sauce pan and place over a high heat, stirring only until it comes to the boil. Using a sugar thermometer, boil the syrup until it reaches 120°C
In the meantime, add the lemon juice to the egg whites and, using an electric whisk, beat until they form stiff peaks.
Once the sugar syrup reaches the correct temp, very carefully, while whisking continuously, slowly drizzle into the egg whites. Once all the syrup is added, whisk on high until the outside of the bowl is cool to the touch.
To assemble, remove the cheesecake from the tin and peel off the parchment paper at the base. Spread over the leftover curd and top with the meringue and brown the meringue using a blowtorch.
I can tell just looking at this that taste is a 10.