Lemon Vanilla Curd Cake Irish Cheesecake Recipes

LEMON CURD CHEESECAKE

Lemon Curd Cheesecake image

This is not your ordinary cheesecake! Make sure you allow enough time to savor every last bite of this citrus sensation!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 16

Number Of Ingredients 8

Ingredients

1 1/2 cups finely crushed vanilla wafer cookies (40 cookies)
2 teaspoons grated lemon peel
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup lemon curd
3 eggs
Frozen raspberries, if desired

Steps:

Heat oven to 325°F. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Garnish with raspberries.

Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg

LEMON & VANILLA CURD CAKE (IRISH CHEESECAKE)

Lemon & Vanilla Curd Cake (Irish Cheesecake) image

Make and share this Lemon & Vanilla Curd Cake (Irish Cheesecake) recipe from Food.com.

Provided by littleturtle

Categories Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces shortcrust pastry
1 1/2 ounces butter
2 ounces vanilla sugar
2 egg yolks
1 tablespoon flour
1/2 lemon, juice and zest of
8 ounces cottage cheese
1 tablespoon flour
1 tablespoon sugar
1 tablespoon butter, melted
1 egg, beaten
powdered sugar, to dust

Steps:

Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
Chill pastry case in the fridge.
Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
Mix well, then spoon into the pastry case.
Mix topping ingredients together and spread on top of the curd filling.
Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
Dust with powdered sugar and serve cool but not chilled.

LEMON CURD CHEESECAKE

Lemon Curd Cheesecake image

A lemony cheesecake with a shortbread crust and lemon curd topping.

Provided by MrsWilliams

Categories Cheesecake

Time 4h30m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups crushed shortbread cookie crumbs
4 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup whipping cream
2 large eggs
1 large egg yolk
2 tablespoons all-purpose flour
1 tablespoon lemon zest
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 (11 ounce) jar prepared lemon curd

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
When ready to serve, spread top with lemon curd.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 63.4 g, Cholesterol 153.7 mg, Fat 36.8 g, Fiber 0.8 g, Protein 8.1 g, SaturatedFat 19.2 g, Sodium 372.1 mg

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