Lemon Curd Marbled Cheesecake Recipe

Whisk together the lemon zest juice sugar and eggs in a medium saucepan.

Lemon curd marbled cheesecake recipe.

Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold whisk marks about 6 minutes. Scrape the bottom of the sieve. Preheat oven to 325. When ready to serve release the springform pan and remove the rim of the pan carefully.

Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon use circular strokes to marble the batters until nicely but not to completely mingled. Wrap securely around pan. For the lemon curd.

Cover the mixture with wax paper. Whisk together zest juice sugar and eggs in a 2 quart heavy saucepan. Place cheesecake pan in baking dish or skillet and set on oven rack. Remove sides of pan.

Force lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve then cover surface with wax paper. Force the lemon curd through a fine mesh sieve into a wide shallow dish. Slide oven rack part way out. Place a greased 9 in.

Make the lemon curd. Chill in the fridge for a couple of hours or better still overnight until well set. Cover the cheesecake with tinfoil and place it in the fridge to set overnight. When ready to serve remove from the fridge and spread the lemon curd over the top.

Pour the lemon curd over the cheesecake to form an even lemon layer on top of the cheesecake. Pour the entire filling into the par baked crust smoothing it out with a small spatula. Spread top with 1 cup lemon curd. Gently run a knife around outer edge of cheesecake to loosen from sides of pan.

Springform pan on a double thickness of heavy duty foil about 18 in. Scrape the batter into the prepared pan. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks of whisk and first bubbles appear on surface about 6 minutes. Add butter and cook over moderately low heat whisking frequently until curd is thick and just begins to bubble about 6 minutes.

Strain lemon curd through a fine mesh sieve into a wide shallow dish scraping bottom of sieve with a spatula into the dish. Add butter and cook over moderately low heat whisking frequently until curd is thick enough to hold marks. In a glass bowl mix the cream cheese sugar and extra thick double cream until smooth.