News & Recipes
News & Recipes
Cheesecake with Lemon Curd

Prep Time : 60 minutes

Cook Time : 2 hours

Servings : 10

 

Ingredients

CHEESECAKE

  • 2½ cups Shortbread cookies, finely ground
  • 57g unsalted butter melted
  • 1½ cups Athina Original Greek Yogurt
  • 4 large eggs
  • 454g fat free cream cheese
  • 1 cup caster sugar
  • 1 Tablespoon cornstarch
  • Juice and zest of 1 lemon

 

LEMON CURD

  • Juice and zest from 2-3 lemons
  • 114g butter (cut into cubes)
  • 1/4 cup of caster sugar
  • 5 eggs

 

Method

CHEESECAKE

  1. In a medium sized bowl mix ground cookies and butter.
  2. Press into 9"springform pan and refrigerate for 15 minutes.
  3. Preheat oven 150°C. Add all ingredients for filling in bowl and combine using a food processor or hand mixer.
  4. Pour into cooled crust. Bake in 150°C oven for 2 hours. Let cool overnight in refrigerator.

 

LEMON CURD

  1. In a double boiler heat lemon, zest, butter, and sugar over simmering water.
  2. Leave until butter is melted and sugar dissolved stirring on occasion with a wooden spoon.
  3. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
  4. Once cooled, spread lemon curd over cheesecake and serve. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.