About this recipe:If you love lemony things, this cheesecake will hit the spot. A simple baked cheesecake without the biscuit base. Cream cheese is baked with eggs and sugar, then topped with a mixture of soured cream and lemon curd.
450g cream cheese, softened
150g caster sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
250ml soured cream
3 tablespoons caster sugar
285g lemon curd
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Extra time:1hr › Ready in:2hr
Preheat oven to 180 C / Gas 4. Grease a 23cm pie dish.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts.
Pour mixture into the prepared pie dish and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on.
To make the topping: Combine the soured cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.