Lemon Cheesecake - Chrysl

 Recipe by Chrysl Castelino


Ingredients:

For the crust
300 gms digestive biscuits
100 gms salted butter at room temperature

For the filling
360 gms cream cheese
240 ml fresh cream
3 tbsp maida
4 eggs
1 tbsp lemon zest
8 tbsp lemon juice
1 cup sugar

The baked crust
For the lemon curd:
6 egg yolks
2/3 cup sugar
5 tbsp butter 
1 tbsp lemon zest
6-8 tbs lemon juice
1/4th tsp vanilla essence

Steps:

  1. Preheat oven to 180C.
  2. Line a 9" springform pan with parchment paper.

  3. Cheesecake mix placed in water bath 

    In a food processor, add the biscuits and blend. Do not turn it into fine powder.
  4. Add the butter and blend again. You will now get a crumb consistency.
  5. Empty the contents into the baking pan and spread the crumbs evenly onto the entire base and compress it with your fingers and palm.
  6. Bake this for 10-15 minutes. Take it out and cool.
  7. Reduce the oven temperature to 160C.
  8. Now cover the base of the baking pan with aluminum foil and keep aside.

  9. To prepare the filling, mix the cream cheese, cream, sugar and maida till smooth in the food processor.
    Baked & cooled cheesecake
  10. Add the lemon juice and zest.
  11. Make sure to mix on low speed so that you do not incorporate a lot of air.
  12. Add the eggs one at a time and mix.
  13. Pour this mixture over the baked biscuit base.
  14. Place this baking pan in a water bath and place in the oven.
  15. Bake for an hour at 160C.
  16. After an hour, turn off the oven and leave the cake inside for 15 minutes. DO NOT OPEN the oven door at this point.
  17. After 15 minutes open the oven door and let the cake cool for another 20 minutes .
  18. Take out the cake from the water bath and let it cool further for 15 minutes.
  19. Place the cake in the fridge for 4-6 hours before you de-mould.

    To make the lemon curd:
  20. Add all the ingredients into a bowl and place it over a pot of hot water. This process is called double boiling. Ensure that the water isn't too hot or boiling, else the mixture will curdle.
  21. Whisk continuously till the mixture thickens.
  22. Cool the lemon curd and refrigerate it.
  23. Once the cake is completely cooled take it out of the springform pan and top it with the lemon curd.
  24. Garnish with whipped cream and lemon wedges.
  25. ENJOY!