Work in this order: crust → cheesecake batter → lemon curd → lemon cream.
Finely grind the digestive biscuits, mix with the melted butter, then spread into the pan and press down firmly by hand. Bake in an oven preheated to 160°C for 5 minutes, then let cool.
In a bowl, loosen the cream cheese and sugar with a sturdy spatula or a hand mixer.
Add the eggs and mix.
Mix in the sour cream, then add the heavy cream and lemon juice and mix until combined.
Add the sifted cornstarch and mix.
Strain the batter through a sieve once, pour it into the prepared pan, and bake in an oven preheated to 160°C for 45 minutes.
Let the baked cheesecake cool at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours. It’s fine to make it a day ahead.
In a pot or saucepan, whisk together the eggs, sugar, and lemon juice, then set over medium heat. Whisk constantly so no part of the egg cooks.
Once it thickens like a cream, turn off the heat.
Add the butter and whisk it in, letting the residual heat of the pot melt it.
Strain the finished lemon curd through a sieve once, then stir in the lemon zest. Chill it in the refrigerator and use it cold; set aside 40g for the lemon cream and save the rest for topping.
In a bowl, whip the heavy cream and sugar with a hand mixer on high speed.
When the cream is about 50% whipped, add the 40g of lemon curd and continue whipping on medium speed. The cream should be slightly thick but still flowing when you add the curd.
Stop when the cream starts to show ridges and no longer drips off the beaters when lifted. Put half of the finished cream into a piping bag fitted with a decorative tip for decorating.
Spread a thin layer of lemon cream over the chilled cheesecake with an offset spatula.
Top the lemon cream with the remaining lemon curd.
Pipe a border around the edge of the cake.
Sprinkle lemon zest in the center and finish with thyme and lemon, if you like.
Tips
This was the most popular cake back when I ran a café, loved for its bright, creamy flavor.
You can use store-bought lemon juice and zest, or prepare them ahead of time.
The cheesecake keeps in the refrigerator for up to 4 days. For cleaner slices, dip the knife in hot water and wipe it dry before cutting.
Lemon Cheesecake
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (1 batch)
- digestive biscuits 140g, digestives or graham crackers
- unsalted butter 60g
- cream cheese 310g
- egg 105g
- cornstarch 15g
- sugar 100g
- heavy cream 150g
- sour cream 90g
- lemon juice 40g
- unsalted butter 15g
- egg 50g
- sugar 50g
- lemon juice 60g
- lemon 1g, zest
- heavy cream 150g
- sugar 15g
- lemon a little, zest, for topping
Instructions
1. Work in this order: crust → cheesecake batter → lemon curd → lemon cream.
2. Finely grind the digestive biscuits, mix with the melted butter, then spread into the pan and press down firmly by hand. Bake in an oven preheated to 160°C for 5 minutes, then let cool.
3. In a bowl, loosen the cream cheese and sugar with a sturdy spatula or a hand mixer.
4. Add the eggs and mix.
5. Mix in the sour cream, then add the heavy cream and lemon juice and mix until combined.
6. Add the sifted cornstarch and mix.
7. Strain the batter through a sieve once, pour it into the prepared pan, and bake in an oven preheated to 160°C for 45 minutes.
8. Let the baked cheesecake cool at room temperature, then cover with plastic wrap and refrigerate for at least 6 hours. It's fine to make it a day ahead.
9. In a pot or saucepan, whisk together the eggs, sugar, and lemon juice, then set over medium heat. Whisk constantly so no part of the egg cooks.
10. Once it thickens like a cream, turn off the heat.
11. Add the butter and whisk it in, letting the residual heat of the pot melt it.
12. Strain the finished lemon curd through a sieve once, then stir in the lemon zest. Chill it in the refrigerator and use it cold; set aside 40g for the lemon cream and save the rest for topping.
13. In a bowl, whip the heavy cream and sugar with a hand mixer on high speed.
14. When the cream is about 50% whipped, add the 40g of lemon curd and continue whipping on medium speed. The cream should be slightly thick but still flowing when you add the curd.
15. Stop when the cream starts to show ridges and no longer drips off the beaters when lifted. Put half of the finished cream into a piping bag fitted with a decorative tip for decorating.
16. Spread a thin layer of lemon cream over the chilled cheesecake with an offset spatula.
17. Top the lemon cream with the remaining lemon curd.
18. Pipe a border around the edge of the cake.
19. Sprinkle lemon zest in the center and finish with thyme and lemon, if you like.
https://hong-recipe.pages.dev/en/recipes/lemon-cheese-cake/
Hong's Recipe