I love lemon curd and have been craving it all summer long. This cheesecake just blends the sour lemony taste with the sweet sweet cream cheese filling. This filling also contains white chocolate, which I love in a good cheesecake. But don’t worry if you don’t have any white chocolate, it can easily be left out and just add a bit more powdered sugar and you’re good to go. You can also use store-bought lemon curd which makes this recipe so fast and easy. I’m hanging on to the last bits of summer with this sweet lemon cheesecake!

Ingredients

Crust

• 15 Digestive biscuits
• 1/3 cup of butter (75 g)

Cheesecake

• 1 cup heavy cream or whipping cream
• 21 oz cream cheese (600 g)
• 5 oz white chocolate (150 g)
• 1 tsp vanilla extract
• 3/4 cup powdered sugar

Lemon Curd

• 1/3 cup freshly squeezed lemon juice
• 3/4 cup granulated sugar
• 4 egg yolks
• 3.5 tbsp butter

Instructions

1. Line a loose-bottomed tin with baking parchment.
2. To make the crust: Process biscuits until finely crushed in a food processor.
3. Melt the butter for the crust and add to the crushed biscuits. Mix well.
4. Press the crumbs firmly down into the base of the pan to create an even layer. Let chill in the fridge.
5. To make the filling: Beat the whipping cream until soft peaks forms. Add the cream cheese and mix.
6. Melt the white chocolate over a water bath and add into the cream cheese mixture.
7. Add the vanilla extract and powdered sugar. Mix until well combined.
8. Pour the cheesecake batter into the crust. Refrigerate for at least 4 hours.
9. To make the Lemon Curd: Add lemon juice and granulated sugar into a pot and mix. Bring into a boil. Let cool for a bit.
10. Add the egg yolks. Place on a low heat and whisk until you see the curd thicken and just start to bubble.
11. Slice the butter into small cubes, remove the pot from the heat and add the butter. Stir until melted and incorporated.
12. Let cool before spreading the lemon curd on top of the cheesecake.
13. Cut four lemon slices for garnish.