If you are a cheesecake lover but not a fan of baking, try our easy No Bake Cheesecake. Nothing says spring more than lemon flavoured desserts and this lemon curd cheesecake is proof. Airy and fluffy in texture, infused with the bright citrus notes, this treat is both light and refreshing. If you have never made a cheesecake, the whole affair might be a bit intimidating but fear not. I will guide you through the whole process. In the end, you will bake a cheesecake with a glossy crack-free top and a rich yet delicate interior.
Lemon Cheesecake Recipe
I firmly associate Easter dessert table with a cheesecake of sorts. It comes from my childhood traditions. And although I don’t follow all of them religiously I often re-invent and modernise traditional recipes. This lemon cheesecake is a riff off the classic sweet cheese Paskha, a staple treat of my childhood. Although I was inspired by the Paskha cheesecake, I departed from the traditional method quite a bit. I baked my cheesecake instead of serving it raw and I topped it with the most delicious lemon curd to intensify the flavour. You can make your own curd or buy a ready-made variety like I did. And if you are feeling adventurous, try using rhubarb curd instead. Lemon and rhubarb go well together! By the way, you can make your own lemon curd using the same recipe by simply replacing fresh rhubarb juice with lemon juice. You can also make single portion versions that taste very similar. Take a look at my Lemon Vanilla Possets! Or make Lemon Bars, an absolute classic! Before I get into the specifics of the recipe, I would lime to mention 2 main things, which set this cheesecake recipe apart from others. First of all, this cheesecake is baked using the bain marie method aka water bath. The springform pan is placed into a large roasting pan filled with 1 inch of water. This technique helps to evenly distribute heat when cooking delicate foods like cheesecakes and custards. I find it produces much lighter texture in cheesecakes as it infuses them with additional moisture, which also helps with preventing cracks. Secondly, I recommend separating egg yolks from the egg whites, whipping the egg whites and then gently folding them into the cheese mixture. Even though this creates an extra step in the recipe making, it improves the texture of the cheesecake by tenfold. The cheesecake comes out so airy and delicate, it’s pure magic!
More Cheesecake Recipes to Try
Raspberry Cheesecake Bars Strawberry Meringue Cheesecake (No Bake) Raffaello Cheesecake Crumb Apricot Cheesecake Carrot Cake Cheesecake
