Baked Cheesecake with Lemon Curd

Discussion in 'Geek Recipes' started by AzonIc, May 10, 2015.

  1. AzonIc

    AzonIc Member

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    [​IMG]

    [​IMG]

    Baked Cheesecake (New York style) with a lemon curd toping

    Note: I used a 20cm cake tin

    Cheesecake

    Base

    90g digestive biscuits
    1 tablespoon caster sugar
    45g melted butter

    Filling

    450g philie cream cheese
    130g caster sugar
    1/4 teaspoon salt
    35g flour
    1/2 lemon - juice and zest
    300g sour cream
    4 eggs
    1/2 tsp vanilla extract

    Method

    Blitz the BASE dry ingredients in a food processor until small/fine crumbs. Add melted butter and further blitz until combined. Pour into greased cake tin and press down. Bake for 10 minutes at 180C, then remove and turn oven to 230C

    You can start making the filling whilst the base is cooking. Use a mixer / food processor, combine the ingredients listed one at a time in the order listed; only mixing to the point that things are well combined (don't go overboard). Then pour over the base.

    Bake the cake for 10 minutes, then without opening the door reduce the heat down to 100C and bake for a further 30 - 35 minutes (at about the 25 minute mark I open the door and spin the cake 180 degrees to get an even colouring on top). Once at the 30 - 35 minute mark turn off the oven but leave the cake in there for about 2 - 3 hours before putting in the fridge for a few more - it needs to chill completely.

    You now have a classic new york style baked cheesecake - as is, it's delicious but I added a lemon curd layer on top. The lemon curd offsets the denseness of the filling nicely, and the filling helps cut through the tartness of the curd. It's win - win.

    Lemon Curd

    Ingredients

    30g cornflour
    85g sugar
    90ml lemon juice (I use the bottled kind)
    115ml water
    40g butter
    2 large egg YOLKS

    Method

    Grab a sauce pan and put in the cornflour, sugar, lemon juice and water and stir until all is combined. Place over a medium-high heat and stir constantly until the mixture reaches the boil - or most likely abruptly changes colour from cloudy to not so cloudy, but also thickens, about 7 - 10 minutes. Take off heat and vigorously stir in butter and egg yolk. Keep stirring until all the butter has melted in.

    Pour into a container, cover and put in fridge until cold; 4 - 5 hours.

    When cold, pipe over your cheesecake, or spread over if you don't have a piping bag.

    (note: updated to reduce ingredient amounts for the lemon curd)
     
    Last edited: Oct 16, 2015
  2. OldnBold

    OldnBold Member

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    Nice .. thanks .. Have you tried Neufchatel Cheese, instead of ordinary?
     
  3. hi_lectro

    hi_lectro Member

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    OMG yes. Gotta make one now.
     
  4. scon

    scon Member

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    Love me a good baked cheesecake. Was always my birthday request when I was a littleun.
     
  5. romanx

    romanx Member

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    I do tech support for an Italian cheese maker in Adelaide, I bought a heap of their cheese and made a violet crumble baked cheese cake. Took a whole day from start to face stuffing but it was worth it.

    Is there a way this can be done into a refrigerated one? Growing up as a kid I loved those White Wings Lemon cheesecakes, my Nan used to make them for me when I stayed. But they don't make them anymore, and I'd like to replicate one!
     
  6. OP
    OP
    AzonIc

    AzonIc Member

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    What do you mean be refrigerated one? Just a simple no bake cheese cake? If so you should find plenty of recipes on taste.com.au

    Speaking of no bake cheese cakes I've made this chocolate cheese cake from dan77 a number of times and it's always been a pleaser - you could modify it perhaps: http://forums.overclockers.com.au/showthread.php?t=621820

    Also not sure if this might be of interest - I haven't made this one yet, but I'm keen to: http://imgur.com/x8GvLPh
     
  7. scon

    scon Member

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    The main thing in bake vs no bake is that no bake uses gelatin to set the cake. A baked one you just cook out al of the moisture.
     
  8. hsvguy

    hsvguy Member

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    My missus makes an awesome nutella cheese cake, and we roast our own hazelnuts to go in the base/on the top. The smell of the house after is like charlesworth nuts. :thumbup:

    I'm going to give the above a go very soon but with a lime curd instead
     
  9. OP
    OP
    AzonIc

    AzonIc Member

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    My wife goes on heat when anything with Nutella is mentioned so recipe please!
     
  10. hsvguy

    hsvguy Member

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  11. DNX

    DNX Member

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    Cheesecake and curd in refrigerator cooling atm:)
     
  12. OP
    OP
    AzonIc

    AzonIc Member

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    Excellent :) Post a pic when you're done!
     
  13. chainbolt

    chainbolt Member

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    Good Lord, this looks so good. I am just on diet. Running away .... :tongue::(:p
     
  14. /invariance\

    /invariance\ Member

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    Looks absoulutely great!
    A long time ago now I made a baked cheesecake a few times with a gingernut base and topped with piped double whipped cream around the edge and chocolate curls. mmmmmmm
     
  15. pastafarian

    pastafarian Member

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    Made this this afternoon :D

    Cheesecake is just cooling in the oven and the curd in the fridge.
     
  16. OP
    OP
    AzonIc

    AzonIc Member

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    Pics please :D
     
  17. fnp

    fnp Member

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    I've got one in the oven now. Smells real good.
     
  18. OP
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    AzonIc

    AzonIc Member

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    For those who made it, how did you go with the lemon curd?

    & any cracking on the top of the cake after baking?
     
  19. pastafarian

    pastafarian Member

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    First time making lemon curd and baking a cheesecake (previously I've done no bake cheesecake)

    Lemon curd turned out really good, pretty much followed your recipe except used 200ml of lemon juice as thats what 2.5 lemons off my tree gave me (just used less water)

    Also my cake tin is a bit bigger that what you've stated so i ended up using 3 more biscuits (i think one biscuit was 15g).

    In regards to cracking, I didn't really notice any. I had to cook it longer than what you've stated - my oven is old and not fan forced, about 15min at 230 then about 40 at 100. It was brown about 1cm from the edge and progressively whiter to the centre. It tastes great!

    Next on the list is to try baking a ricotta cheesecake.

    Edit: How long is this likely to keep covered in the fridge?
     
    Last edited: May 24, 2015
  20. OP
    OP
    AzonIc

    AzonIc Member

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    Nice work!

    The cheesecake should keep in the fridge for around 5 - 7 days I would have thought.
     

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