This year my sister-in-law came to visit from the UK and she told me in advance that her mind was set on my lemon curd cheesecake. I made this cake for the first time two years ago, on Easter Day, and the entire family was wowed. Because I spent so much time cooking and tasting – I found no pleasure in it (don’t tell me you don’t know how that’s like, ladies), but this time I decided to give it one more try and see what the whole fuss was about. Let me tell you: freakin’ amazing.
I used speculoos biscuits for the base and that was a great choice because they are sweeter and have that specific aroma I love so much: they complemented the tangy lemony taste perfectly. The cream was fluffy and light and the lemons made it so easy to eat and digest! I’m not a big fan of cheesecakes because that’s it: they seem heavy and hard to digest; but not this one oh brothers and sisters, not this one.
Plus, it was damn easy to make too: I assembled all the ingredients in no more than 20 minutes and I actually had to wait around more for the baking part than the working part.
First, start off with the lemon curd: put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir occasionally until all is melted.
Add the whisked eggs to the mixture and stir vigorously until all ingredients are combined, making sure not to cook the eggs. Leave to cook until it thickens (about 10 minutes), stirring occasionally.
For the base, place the biscuits in a food processor and mix together with the melted butter. Pat the mixture onto the bottom of a 20 cm springform pan, using either your hands or a spoon. Make sure to level the base thoroughly.
For the cream - In the bowl of your mixer, whisk together the eggs and sugar until light and fluffy. Add the rest of the ingredients and mix until well incorporated. Pour the cream over the base and level it with a spoon.
Bake in the preheated oven at 160C for about 1 hour. Let it cool overnight. The second day, mix 2-3 tbs lemon curd with the reserved mascarpone and a couple of tbs icing sugar and spread it over the cheesecake. It is now ready to serve.