Spekulatius and Lemon Cheesecake with a Lemon Curd Topping

Spekulatius and Lemon Cheesecake with a Lemon Curd Topping
 
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by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Makes one 20cm deep cheesecake
  • Biscuit base:
  • 200g Spekulatius biscuits, finely crushed
  • 80g butter, melted
  • Filling:
  • 500g cream cheese
  • 180ml double (thick) cream
  • 150g quark cheese
  • 85g sugar
  • Juice and finely grated zest of 2 organic lemons
  • 1.5 sachets of powdered gelatine (prepared with water as per packet instructions)
  • Lemon topping:
  • 2 eggs
  • 80g sugar
  • 80g of butter, cut into small cubes
  • Juice of 2 organic lemons + finely grated zest of 1 lemon
  • 1 heaped tbsp of double (thick) cream
1. First, prepare the base. Mix together the crushed biscuits and melted butter then gently press into a 20cm springform tin. Set aside for now.
2. Prepare the gelatine as per packet instructions and set aside while you prepare the filling.

3. Filling: In a large bowl, whisk together the sugar, lemon juice and lemon zest, till sugar has melted. Add the cream cheese, double cream and quark and continue whisking for about 1 minute. The cream should be nice and fluffy.
4. Add a couple of tablespoons of the cream to the prepared gelatine, mix well , then add the mixture to the bowl of cream. Whisk for approx. 1 minute.
5. Pour the mixture into the tin and spread out evenly.
6. Place the cheesecake in the fridge and allow to set overnight.
7. The next day, prepare the lemon topping. Place the eggs, butter, sugar, lemon juice and zest in a small saucepan.
8. Cook over a low heat for approx. 15mins , whisking the whole time. Once the sauce has thickened remove from the heat then whisk in the tablespoon of double cream.
9. Allow the sauce to cool then spread over the cheesecake. Pop the tin back in the fridge for a few hours to allow the topping to firm up a little before slicing.

Spekulatius and Lemon Cheesecake with a Lemon Curd Topping

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This recipe was uploaded by Allora Andiamo

 
 
Note: The cheesecake (filling and base) needs to be prepared the day before you want to serve it. The lemon topping should be added at least 3 hours before serving.

Method


1. First, prepare the base. Mix together the crushed biscuits and melted butter then gently press into a 20cm springform tin. Set aside for now.
2. Prepare the gelatine as per packet instructions and set aside while you prepare the filling.

3. Filling: In a large bowl, whisk together the sugar, lemon juice and lemon zest, till sugar has melted. Add the cream cheese, double cream and quark and continue whisking for about 1 minute. The cream should be nice and fluffy.
4. Add a couple of tablespoons of the cream to the prepared gelatine, mix well , then add the mixture to the bowl of cream. Whisk for approx. 1 minute.
5. Pour the mixture into the tin and spread out evenly.
6. Place the cheesecake in the fridge and allow to set overnight.
7. The next day, prepare the lemon topping. Place the eggs, butter, sugar, lemon juice and zest in a small saucepan.
8. Cook over a low heat for approx. 15mins , whisking the whole time. Once the sauce has thickened remove from the heat then whisk in the tablespoon of double cream.
9. Allow the sauce to cool then spread over the cheesecake. Pop the tin back in the fridge for a few hours to allow the topping to firm up a little before slicing.
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