Lemoncheesecake with lemon curd: Delicious combination of a cheesecake and a pie – with loads of lemon flavor! The lemon curd topping makes everything perfect!
For the pie crust:
7 oz. (200 g) all-purpose flour
1/2 tsp. salt
1/2 cup (120 g) very cold butter
2-3 tbsp. cold water
For the filling:
12.3 oz. (350 g) cream cheese
1/2 cup (120 g) sour cream (Schmand)
1/2 cup (100 g) sugar
2 medium eggs
1 tsp. vanilla extract
2 tbsp. lemon juice
zest of 1 organic lemon
For the topping:
1 jar of lemon curd . (You can find the instructions for preparing it here .)
whippedhttps://www.keeeper.com/?p=5781 cream to your liking
lemon slices (optional for decoration)
1. preparation of the cake base
To start with the delicious cake, you will need a large bowl. The carlotta bowl is suitable for this. In this big bowl carlotta you mix the flour with the salt and add the cold butter in small pieces. Toss the butter in the flour and then cut it into small, pea-sized pieces with a dough mixer or knife. Then add two tablespoons of cold water and rub your fingers into the butter and flour crumbs until the dough slowly begins to combine. You may need to add more cold water if the dough does not stick together. The faster you work here, the better it is for the dough. Now wrap the dough in cling film and put it in the fridge for at least 30 minutes.
2. bake the cake base
Preheat the oven to 390°F (200°C) and lightly grease a 9-inch (23cm) cake pan. Roll out the dough on a floured surface slightly larger than the pie dish, then place it in the pie dish and press the bottom and sides together. Fold excess dough under on the sides (or cut off) and form a nice crust. Line with a piece of baking parchment and fill the pie dish with baking beans. Bake blind in the oven for about 10 minutes, then remove the paper and the beans, reduce the temperature to 190°C (375°F) and bake for another 4-5 minutes. Take the dough out of the oven and let it cool down a bit. For this you can use emilio, which allows the cake base to cool down directly on the serving plate. You should not switch off the oven.
3. preparing the filling
Mix the cream cheese with the sour cream, sugar, eggs, vanilla extract, lemon juice and lemon zest in the large bowl carlotta. Pour the filling into the pre-baked crust and bake for 25-30 minutes or until the filling is set around the edges, but still wobble a little in the middle you move the pie dish. Take out of the oven and let cool down completely.
4. finishing the cake
The best comes last: Now you need a glass of lemon curd. You can find the instructions for preparing it here.
As soon as the pie has cooled completely, spread the Lemon Curd on top and place in the fridge for at least 4 hours, better overnight. Finally comes the icing on the cake: Before serving, you can decorate the cake as you like with some whipped cream and lemon slices (optional). The cake also works very well with oranges – you should try it!