Easy Lemon Cheesecake

    (32)
    1 hour 15 minutes

    A simple to make cheesecake topped with lemon curd. You can find lemon curd with the jams in the supermarket, or you can make your own.


    34 people made this

    Ingredients
    Serves: 8 

    • 500g cream cheese, softened
    • 3/4 cup (185g) white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon lemon essence
    • 1 cup sour cream
    • 3 tablespoons white sugar
    • 1 (315g) jar lemon curd

    Directions
    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a 23cm pie dish.
    2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla essences.
    3. Pour mixture into the prepared pie dish and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
    4. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.

    Cheesecake Base

    This is a no-base cheesecake. If you'd like to add a base; process (in a food processor) or crush a 250g packet plain sweet biscuits and mix the crumbs with 60g melted butter. Press this mix into the lined dish and refrigerate while you make the rest of the cheesecake.

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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (28)

    by
    56

    I'm not gonna punish this recipe for poor results because I did change things. I just want to let others know before they may waste ingredients trying to do what I did. I was going for a lower fat, healthier recipe and subbed neufchatel cheese (low fat cream cheese) and splenda. The result was awful. Also used low fat sour cream in the topping with splenda and that turned out ok. I used "Barefoot Contessa's" lemon curd and it was just awful. I will never purchase that brand again. Anyways...all I'm saying is that this is just one of those recipes that does not adapt well to low fat ingredients. A lot of pricey ingredients to waste on this experiment - just trying to save others from the same results.  -  26 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    47

    This is good, but if you serve this to anyone with a wheat or gluten allergy, you must cheack the ingredients on the lemon topping, as many of them use a food starch, modified food starch, or wheat starch, which takes it out of the gluten free group.  -  17 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    25

    One taste to review, another to "make sure," it's not what we were hoping for. I agree with "tulips*n*truffles" review. The texture is not creamy but thick and eggy, almost grainy. The flavor is a very unpleasant fake lemon from the lemon extract. This could have benefited with just the vanilla extract alone (or even vanilla and real, fresh lemon juice) and two less eggs - one egg per package of cream cheese is always a good rule of thumb. Moreover, there was too much of the sour cream topping for the amount of filling. Very disappointing, since I had covered it with a homemade Meyer lemon curd which had really turned out beautifully.  -  24 Apr 2010  (Review from Allrecipes USA and Canada)

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