Foodservice recipe: Lemon Curd Basque Cheesecake
This cheesecake needs no base – it’s all about the filing. It’s cooked at a high temperature for a short amount of time, so the outside sugars caramelise and boost the flavour.
Cook: 40-45 minutes
Prep: 30 minutes
650g cream cheese
120g soft brown sugar
60g dark brown sugar
100g lemon curd, plus 80g for topping
3 large, free-range eggs
200ml double cream
1 tbsp vanilla paste
Preheat the oven to 220°C/200°C fan/gas 7. Grease a 20cm springform cake tin and double-line it, with two sheets of baking paper.
In a mixer, beat the cream cheese with the sugars until soft. Add the 100g lemon curd and eggs, one at a time, beating in between each addition. Mix through the cream and vanilla for a minute, then sift in the flour and mix gently to combine.
Pour the batter into the tin, and place on a baking tray in the oven. Cook for 40-45 minutes, until the outside is just caramelised and the centre still wobbly.
Remove and allow to cool completely, then put in the fridge to chill.
Top with extra lemon curd to serve.
Recipe by Jules Mercer