Lemon Curd Cheesecake


250g plain sweet biscuit crumbs
110g castor sugar
125g butter, melted
2 tsp lemon rind, finely grated
750g cream cheese, softened
3 eggs
100g Barker’s Professional Lemon Curd

Lemon Curd Glaze  (bring all ingredients to the boil)

125g  Barker’s Professional Apricot Glaze
75g water
100g Barker’s Professional Lemon Curd
3g lemon rind


Mix the biscuit crumbs and melted butter together.

Press evenly over the base and sides of a 22cm springform tin.  Chill for 30 minutes or until firm.

Place cream cheese, castor sugar and lemon rind in a large bowl with electric mixer and beat until smooth.

Beat in the eggs, one at a time.

Place the tin on an oven tray, pour cheesecake mixture on top of the biscuit base.

Using a wooden spoon swirl in the Barker’s Professional Lemon Curd.

Bake at 180°C for approximately 1 hour or until set.

Remove from the oven and cool in the tin to room temperature.

Pour Barker’s Professional Lemon Curd Glaze on top of the cheesecake.

Refrigerate for 3 hours or overnight.  Remove from the tin just before serving.

Lemon Curd Cheesecake

Lemon Curd Cheesecake

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