A perfect dessert this spring time! Creamy, smooth and delicious cheesecake topped with luscious homemade lemon curd. Pretty in look and so refreshing! 


For the crust:

1 cup ground chocolate crackers
½ cup melted butter
1 tablespoon of granulated sugar

For the filling:

1 kg cottage cheese in a bucket
250 g mascarpone
1 ½ cup granulated sugar
2 tablespoons vanilla sugar
3 tablespoons sour cream 12%
200 ml cream 36 %
5 large eggs
2 tablespoons flour

For the lemon curd:

⅓ cup sugar
3 large eggs
1/4 cup fresh lemon juice
2 teaspoons lemon zest
½ cup butter, melted


For the crust, mix all the ingredients together. The mixture should look like wet sand and hold together. Transfer into a 23cm round baking tin lined with baking paper. Spread evenly and press into the bottom using a spoon. Bake the crust at 180ºC for 10 minutes. Remove from the oven and let it cool. Now, combine all the filling ingredients into a bowl. Mix at a medium-high speed until well combined. Pour the filling over the crust and bake for 15 minutes. Reduce the heat for 120ºC and bake for another 1.5 hours. After this time, open the oven a little and leave the cheesecake inside for about half an hour. Remove from the oven and allow to cool. Then we start preparing the lemon curd. In a double boiler, whisk together the sugar and eggs until smooth. Whisk in the lemon juice, lemon zest and melted butter. Heat and whisk constantly until it thickens. Do not let the mixture come to a boil. Pour the lemon curd into a glass bowl and cover with a cling wrap. Make sure to press the cling wrap into the top of the curd to avoid film developing. Refrigerate until cold. Pour the lemon curd over the cheesecake and decorate it with whipped cream if desired 🙂


butter, cheesecake, cottage cheese, cream cheese, cream, egg, flour, graham cracker, lemon juice, lemon, mascarpone, oven, sugar, sweet cream, sweets, vanilla sugar

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