Lemon curd cheesecake

A fresh lemon cheesecake that will turn people who don't like lemon in desserts into... people who love lemon in desserts :)

This lemon curd cheesecake recipe is very simple and quick, and it results in an incredibly delicious dessert that you absolutely have to try!

For a 20 cm cheesecake – approximately 1 kg

For the Biscuit Crust:

• 130 g Cocoa Biscuits

• 65 g Butter

Melt the butter and mix it with the finely crushed biscuits. Press the mixture into the base of a 20 cm form lined with baking paper. Press it down well and place it in the oven at 180°C while you prepare the cheese layer.

For the Cheese Layer:

• 400 g Cottage Cheese

• 80 g Sour Cream

• 120 g Sugar

• 3 Eggs

• 1 bc Vanilla Extract

Mix the cottage cheese, sour cream, sugar, and vanilla extract in a bowl. Add the eggs one by one, mixing well after each, then pour the mixture into the pan over the biscuit base and bake at 150°C no fan for about 1 hour.

For the Lemon Curd:

• 90 g Sugar

• 113 g Lemon Juice

• 1.5 Eggs (1 whole egg and 1 yolk)

• 75 g Butter

Heat the sugar together with the lemon juice and pour it over the eggs, lightly beaten with a whisk. Then place the bowl over a double boiler. Stir gently with a spatula until the mixture thickens significantly, then incorporate the butter at the end and stir until melted.

Pour the warm curd over the cooled cheesecake, and optionally, grate some lime zest on top for a nicer look. Let it chill for about half an hour to set, and then it can be enjoyed with delight :)