Lemon Cheesecake Topped with Lemon Curd and Fresh Berries
My signature Cheesecake with Ginger Snap cookie crust, decked out with homemade lemon curd, and fresh seasonal berries, Enjoy!
Servings: 8
Ingredients
GINGER SNAP COOKIE CRUST:
- 2 c. Ginger Snap cookie crumbs
- 1/4 c. granulated sugar
- 6 T. butter melted
CHEESECAKE:
- 3 (8 oz.) pkg. cream cheese softened
- 3 lg. eggs
- 1 1/3 c. granulated sugar
- 3 T. lemon juice
- 1 tsp. vanilla extract
- 1 tsp. finely grated lemon zest
LEMON CURD:
- 8 lg. egg yolks
- 2 T. finely grated lemon zest (about 2 lemons)
- 1/2 c. plus 2 T. freshly squeezed lemon juice (about 3 lemons)
- 1 c. granulated sugar
- 1/8 tsp. salt
- 10 T. cold unsalted butter cut into pieces
- Fresh berries strawberries, raspberries and blueberries
Instructions
- GINGER SNAP COOKIE CRUST: In a large bowl, combine the cookie crumbs with 1/4 cup sugar and melted butter. Press into the bottom and slightly up the sides of a 10-inch Springform pan. Place in the refrigerator until ready to use.
- CHEESECAKE: Preheat the oven to 350 degrees.
- Using a stand mixer, fitted with a paddle attachment, beat cream cheese on high speed until completely smooth. Add eggs, one at a time, beating until smooth after each addition. Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla. Stir in lemon zest.
- Pour into prepared crust and bake for 35 minutes. Remove the cheesecake from the oven. Cool on a rack for 30 minutes. Meanwhile, prepare Lemon Curd.
- LEMON CURD: Combine yolks, lemon zest, lemon juice, and 1 cup of sugar in a heavy-bottom saucepan, whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove the saucepan from the heat. Add salt and butter, one piece at a time, stirring until smooth. Strain the mixture through a fine sieve into a medium bowl.
- Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set for at least 1 hour or up to 1 day.
- Spread lemon curd over the cheesecake. Refrigerate for at least 5 hours over overnight. Top with fresh berries before serving.
Made this again yesterday for Easter, but used my own cheesecake filling recipe. Amazing! And this lemon curd is the Bomb!
Thank you, Chef Mo! I’m so glad you liked it! I created this for my in-law’s wedding anniversary!