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Today I made you a fresh and delicious Cheesecake Lemon Curd! This dessert was born from a recent discovery, or the Lemon Curd. For those unfamiliar with it, it’s a kind of lemon sauce / jam. It’s prepared with the use of lemon juice and peels, eggs, butter and sugar. It has a translucent yellow appearance, with a sweet but also sour taste, given by the lemon juice.

A world has opened up to me since I tasted it! Lemon desserts have always been my favourites, perhaps more than chocolate desserts. The heady and fresh taste of lemon never tires me. So I decided to make these little Lemon Curd Cheesecakes. In this case, I bought the Lemon Curd, but I want to try to prepare it at home sooner or later.
Cheesecake Lemon Curd Preparation
They came, 6 small cheesecake with lemon curd intense citrus scent. With a cream cheese with a delicate taste and a non-creamy consistency. Light and delicious, they are perfect for being a mid-afternoon whim or as a fresh and light dessert for after dinner. The biscuit shell was a little difficult to make, if you prepare them in the middle of summer as I have done, and also for the moulds with an irregular edge.
But with a little patience, I managed to get a not too thick base, perfect for these little treats. In case you have difficulties too, I advise you to put the biscuit mixture and the moulds in the fridge. In this way you will be able to make the biscuit grain firmer, and manageable to create the bases of the cakes. But now let’s go to see how to make our lemon curd cheesecake!
If you love this Cheesecake Lemon Curd, and cheese-based desserts, have a look at my Cheese Desserts

Cheesecake Lemon Curd
Attrezzature
- Tart Molds
Ingredienti
- 280 g Digestive Biscuits
- 180 g Butter
- 130 g Cream Cheese
- 210 g Greek Yogurt low-fat
- 180 g Lemon Curd Cream
- 8 g Isinglass
- to taste Natural Yellow Coloring
Preparazione
- Crumble the biscuits and melt the butter without darkening it. Once melted, add it to the biscuits and mix well. Lining the cheesecake molds with the biscuit mixture both on the base and on the edges.Keep them in the fridge.180 g Butter, 280 g Digestive Biscuits
- Soak the isinglass and melt it by heating it with a little yogurt and a teaspoon of milk or by itself in the microwave for a few seconds.8 g Isinglass, 210 g Greek Yogurt
- In a bowl, start working the cheese, add the low-fat yogurt and lemon curd and finally the isinglass.130 g Cream Cheese, 210 g Greek Yogurt, 180 g Lemon Curd Cream
- Divide the mixture in two, add the yellow dye into one and mix.to taste Natural Yellow Coloring
- Take the clear mixture and distribute it in the 6 molds. Now take the yellow one and finish filling them by pouring it into the center. You can leave it concentric or create designs using a toothpick.
- Let it rest in the fridge for 3 hours. Before consuming them, put them out of the fridge for 10 minutes.
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.