Lemon Curd Marbled Cheesecake Recipe

Spread over the biscuit base using the back of a spoon to flatten the mixture evenly.

Lemon curd marbled cheesecake recipe.

Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Wrap securely around pan. Spread top with 1 cup lemon curd. Scrape the bottom of the sieve.

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Gently run a knife around outer edge of cheesecake to loosen from sides of pan. In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth. Chill in the fridge for a couple of hours or better still overnight until well set.

Pour the entire filling into the par baked crust smoothing it out with a small spatula. For the lemon curd. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes.

Force the lemon curd through a fine mesh sieve into a wide shallow dish. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks of whisk and first bubbles appear on surface about 6 minutes. Springform pan on a double thickness of heavy duty foil about 18 in. Whisk together the lemon zest juice sugar and eggs in a medium saucepan.

To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream. Preheat oven to 325. Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack.

Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks. When ready to serve remove from the fridge and spread the lemon curd over the top. Cover the cheesecake with tinfoil and place it in the fridge to set overnight. Cover the mixture with wax paper.

Scrape the batter into the prepared pan. Make the lemon curd. Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper. Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish.

Remove sides of pan. Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes. Place a greased 9 in.