Lemon Curd Marbled Cheesecake Recipe

Gently run a knife around outer edge of cheesecake to loosen from sides of pan.

Lemon curd marbled cheesecake recipe.

Scrape the bottom of the sieve. Springform pan on a double thickness of heavy duty foil about 18 in. Remove sides of pan. Place cheesecake pan in baking dish or skillet and set on oven rack.

Chill in the fridge for a couple of hours or better still overnight until well set. Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes. To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream. Cover the cheesecake with tinfoil and place it in the fridge to set overnight.

Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish. Wrap securely around pan. Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. 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 entire filling into the par baked crust smoothing it out with a small spatula. When ready to serve release the springform pan and remove the rim of the pan carefully. For the lemon curd. When ready to serve remove from the fridge and spread the lemon curd over the top.

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Whisk together the lemon zest juice sugar and eggs in a medium saucepan. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes.

Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Spread top with 1 cup lemon curd. In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth. Spread over the biscuit base using the back of a spoon to flatten the mixture evenly.

Scrape the batter into the prepared pan. Preheat oven to 325. Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper. Slide oven rack part way out.

Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Cover the mixture with wax paper. Make the lemon curd.