Lemon Curd Marbled Cheesecake Recipe

Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake.

Lemon curd marbled cheesecake recipe.

Wrap securely around pan. Springform pan on a double thickness of heavy duty foil about 18 in. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Make the lemon curd.

Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Scrape the bottom of the sieve. For the lemon curd. Chill in the fridge for a couple of hours or better still overnight until well set.

Preheat oven to 325. Whisk together the lemon zest juice sugar and eggs in a medium saucepan. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Force the lemon curd through a fine mesh sieve into a wide shallow dish.

Pour the entire filling into the par baked crust smoothing it out with a small spatula. 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. Cover the cheesecake with tinfoil and place it in the fridge to set overnight. Gently run a knife around outer edge of cheesecake to loosen from sides of pan.

Remove sides of pan. When ready to serve remove from the fridge and spread the lemon curd over the top. Spread over the biscuit base using the back of a spoon to flatten the mixture evenly. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled.

When ready to serve release the springform pan and remove the rim of the pan carefully. Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks. Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes.

In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth. Spread top with 1 cup lemon curd. Place a greased 9 in. Slide oven rack part way out.

Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper. To make a classic cheesecake omit the lemon curd and use 4 blocks of cream cheese and 1 cup 240g of sour cream. Scrape the batter into the prepared pan.