Lemon Curd Marbled Cheesecake Recipe

Cover the mixture with wax paper.

Lemon curd marbled cheesecake recipe. Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes. Preheat oven to 325. Scrape the bottom of the sieve. Remove sides of pan.

Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish. When ready to serve release the springform pan and remove the rim of the pan carefully. Place a greased 9 in.

Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper. Make the lemon curd. Whisk together the lemon zest juice sugar and eggs in a medium saucepan. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks of whisk and first bubbles appear on surface about 6 minutes.

Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Gently run a knife around outer edge of cheesecake to loosen from sides of pan. Scrape the batter into the prepared pan. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes.

Chill in the fridge for a couple of hours or better still overnight until well set. Spread over the biscuit base using the back of a spoon to flatten the mixture evenly. Pour the entire filling into the par baked crust smoothing it out with a small spatula. In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth.

For the lemon curd. Slide oven rack part way out. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan.

Wrap securely around pan. Place cheesecake pan in baking dish or skillet and set on oven rack. Force the lemon curd through a fine mesh sieve into a wide shallow dish. When ready to serve remove from the fridge and spread the lemon curd over the top.

Springform pan on a double thickness of heavy duty foil about 18 in. Cover the cheesecake with tinfoil and place it in the fridge to set overnight. To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream.