lemon curd cheesecake with italian meringue no bake

Lemon Curd Cheesecake Recipe

lemon curd cheesecake with italian meringue no bake

Ingredients:

  • * For countertop:
  • * 200 g chocolate chip cookies
  • * 100 g butter
  • * For the filling:
  • * 500 g of cottage cheese
  • * 4 eggs
  • * 100 g sour cream
  • * 150 g sugar
  • * vanilla essence
  • * Lemon curd:
  • * 150 g sugar
  • * 100 g butter
  • * juice from 2 lemons
  • * 2 eggs

How to make Lemon Curd Cheesecake:

Wheat:

We grind the biscuits on the robot, then we add the soft butter and we mix until we obtain a composition like crumbs. Put everything in a tray (26 cm in diameter) with detachable ring and press well with a spoon or the bottom of a glass 🙂

Filling:

The cottage cheese is mixed (I used the vertical mixer) with sugar and vanilla essence. Add sour cream and eggs one at a time, mixing well after each one. We will get a fine cream cheese, which we pour into the tray over the cookie sheet. Level and put in the oven over medium heat, until it starts to brown on top and the composition is firm. After turning off the heat, open the oven door and let the cake cool slowly.

Lemon Curd:

Bring the lemon juice mixed with sugar to a boil.

Beat the eggs lightly, then slowly pour the hot juice over them, stirring. Put on low heat and mix gently until boiling.

Boil for 5 minutes (stirring constantly), until it thickens, set the bowl aside, add the butter and mix well. Move into a clean bowl, cover with foil and leave until completely cooled.

After the cake has cooled, cover it with lemon curd and let it cool for a few hours.

lemon curd cheesecake with italian meringue no bake

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