Category: Desserts - Cheesecakes

Lemon Curd Cheesecake     

Ingredients:
Cheesecake filling:
16 oz cream cheese, room temperature
1 cup powdered sugar
1/2 cup milk
1 tsp. vanilla extract
pinch salt

Lemon curd:
3 large eggs
2/3 cup sugar
Zest of 1 lemon
1/2 cup fresh lemon juice (3-4 lemons)
pinch salt
6 Tbsp. butter, room temperature

Lemon creme sandwich cookies, 1-2 per person

Preparation:
Beat cream cheese in a mixer for a couple of minutes, until light and fluffy. Scrape down the sides of the bowl and add powdered sugar. Beat together; when fully incorporated slowly pour in milk, vanilla, and salt. Refrigerate until chilled.

Using a double boiler, bring 2 cups of water to a boil. Turn down to a simmer. Combine eggs, sugar, lemon juice, zest, and salt. Whisk together thoroughly until eggs are incorporated. Whisk constantly over simmering water until sugar has dissolved. Then whisk occasionally until it thickens significantly, 6-10 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Cover the curd with plastic wrap, making sure the wrap is touching the curd. Refrigerate until chilled.

Break lemon cookies into chunks, place a layer in the bottom of each small tumbler glass. Spoon a layer of cream cheese filling, then a thinner layer of lemon curd. Break remaining cookies into smaller pieces. Layer cookies, cream cheese, and lemon curd again. Chill in refrigerator until ready to eat.

Recipe courtesy of Chef Addie Hayes and Honeycomb Kitchen Shop
Follow Addie on Instagram @fattyaddies
www.HoneycombKitchenShop.com

Date added: 2024-12-11
Number of visits: 417