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Lemon Cheesecake

By Donna Hay

3.1

(4)

Image may contain Food and Custard
Photo by William Meppem

The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.

Recipe information

  • Yield

    8–10 servings

Ingredients

1/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled
1 quantity Ricotta Cheesecake base and filling, baked and chilled

Preparation

  1. Spread the lemon curd over the cheesecake to serve.

Image may contain: Plant, Food, Vegetable, and Garlic
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsCakeDessertLemonCitrusFruitCream CheeseCheeseDairyRicottaNut FreeBakingHarper CollinsCookbooks
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