The Definitive Lemon Curd Cheesecake

To prepare the lemon curd cheesecake, start with the base of the cake. Chop the biscuits and add them to the melted butter. Mix well and create a base in the pan by pressing lightly.

While the biscuit and butter base rests in the refrigerator, dedicate yourself to the cream of the cheesecake. Work the spreadable cheese with the yogurt and sugar. Add the lemon juice and eggs one at a time until the mixture is soft and creamy.

Cover the biscuit base of the lemon curd cheesecake with the cream cheese and yogurt. Be sure to use a zippered cake pan. Bake the cheesecake at 160 ° C for about an hour.

In the meantime, dedicate yourself to the preparation of lemon curd. Wash the lemon well, dry it and grate all the zest. Use only the yellow part and not the white part, which would be very bitter.

Add the grated zest to the lemon juice. Beat the egg together with the sugar. Melt the butter in a double boiler and add the egg and sugar mixture. Stir constantly.

Add the lemon juice mixture to the cream and add the potato starch. Mix very well and cook the lemon curd in a bain-marie for about 10 minutes until you have obtained a thick and spreadable cream.

Let the lemon curd cool and then use it to coat the surface of the cheesecake once it has cooled after cooking. Your lemon curd cheesecake is ready to rest in the refrigerator for at least four hours before being decorated (to taste) and served.