Jamie Oliver Lemon Curd Cheesecake
Discover the joy of homemade Jamie Oliver Lemon Curd Cheesecake! A delectable treat awaits with creamy cheesecake topped with raspberries for extra yum.
Equipment
- Medium pan
- Whisk or Electric Mixer
- Food Processor
- 28cm Ovenproof Frying Pan
- Mixing Bowls
- Fork
- Spatula
- Oven
- Oven mitts
Ingredients
- 100 g unsalted butter
- 250 g Lotus Biscoff or ginger nut biscuits
- 4 large eggs
- 1 teaspoon vanilla bean paste
- 100 g icing sugar plus extra for dusting
- 680 g cream cheese
- 1 lemon
- 300 g raspberries
For the lemon curd
- 3 tablespoons cornflour
- 50 g caster sugar
- 3 lemons
- 50 g unsalted butter
- 3 free-range egg yolks
- Cold water
Instructions
Make the lemon curd
- In a bowl, combine the cornflour and caster sugar.Measure out 275ml of cold water and add just enough to the bowl to make a paste.
- Finely grate the lemon zest into a medium pan. Add the rest of the water to the pan and gently warm up over low heat.
- Squeeze the lemon juice into the cornflour paste, then pour the mixture into the pan and whisk together.
- Cook until thickened, whisking all the time to prevent lumps. Cube and stir in the butter, then the egg yolks, one at a time.
- Heat very gently for just 1 more minute, then remove from the heat.
Make the cheesecake
- Preheat the oven to 160°C.
- Melt the butter in a 28cm ovenproof frying pan over low heat.
- While the butter melts, blitz the biscuits until fine in a food processor.
- Turn off the heat and mix the biscuit crumbs with the melted butter in the pan until well combined. Spread and pat out the mixture in an even layer, going slightly up the sides.
- Bake the biscuit base for 5 minutes, then remove from the oven.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the lemon curd, vanilla bean paste, and lemon juice until well combined and smooth.
- Add the cream cheese and lemon juice to the processor and blitz until well combined.
- Pour the cheesecake filling over the cooled crust and spread it out evenly
- Mash half of the raspberries with the remaining icing sugar using a fork. Swirl the raspberry mixture through the top of the cheesecake.
- Bake for 15 minutes.
- Pull out the pan and scatter the remaining raspberries with a dust of icing sugar. Switch from the oven to the grill on full whack. Grill until the top is beautifully golden and just starting to catch.
- Remove from the oven and let cool, then chill in the fridge for 2-4 hours before serving.
Notes
Short on time? You can omit the homemade lemon curd from the recipe, and still enjoy a delicious lemon cheesecake! Simply follow the instructions for making the cheesecake filling without incorporating the lemon curd. This will result in a classic lemon cheesecake with a creamy texture and tangy lemon flavor from the lemon juice and zest. It's a convenient option when you're in a hurry but still craving that delightful lemony taste.
Tips & Tricks
- Finely grate the lemon zest being careful only to get the yellow skin, not the bitter white pith.
- For a smoother cheesecake texture, ensure that the cream cheese is at room temperature before mixing. This will make it easier to blend and result in a creamier filling.
- When swirling the raspberry mixture on top of the cheesecake, use a gentle hand to create a marbled effect without completely mixing it into the filling.
Storing Tips
- Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to chill. This helps to prevent condensation from forming on the surface, which can affect the texture.
- For best results, chill the cheesecake in the refrigerator for at least 2-4 hours before serving. This allows the flavours to meld together and sets the filling for easier slicing.
- To store leftovers, cover the cheesecake with plastic wrap or aluminium foil and keep it refrigerated. It can be stored for up to 3-4 days, although it's best enjoyed fresh.
- If you'd like to freeze the cheesecake, wrap it tightly in several layers of plastic wrap or aluminium foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 1-2 months. Thaw in the refrigerator overnight before serving.