White Chocolate and Lemon Curd Cheesecake Recipe

Dive into the luxurious world of desserts with this no-bake White Chocolate and Lemon Curd Cheesecake. This recipe combines the rich smoothness of white chocolate with the zesty freshness of lemon curd to create a dessert that is not only a feast for the taste buds but also a visual delight. Perfect for cooling off on a warm day or impressing guests at any gathering.

Why You’ll Love This: This cheesecake is effortlessly elegant, featuring a creamy and velvety texture that perfectly balances the boldness of the white chocolate with the tartness of the lemon curd. The no-bake aspect makes it a fuss-free option for those who want to whip up something special without spending hours in the kitchen.

Perfect Occasion: Ideal for summer picnics, spring celebrations, or as a decadent finish to a festive meal. This cheesecake is also great for holidays and special occasions where you want to impress without the stress.

Decoration Tips: To add an extra touch of elegance, swirl additional lemon curd on top of the cheesecake before it sets to create a beautiful pattern. Once set, garnish with whipped cream, lemon zest, and white chocolate shavings for a truly decadent finish.

Recipe:

Ingredients:

For the Base:

  • 200g crushed biscuits
  • 80g melted butter

For the Cheesecake:

  • 300g cream cheese, softened
  • 160ml heavy cream (min 35% fat)
  • 250g Ivoire Valrhona white chocolate, melted
  • 250g lemon curd
  • 10g gelatin powder
  • 60ml water
  • 50g extra lemon curd for topping

For the Lemon Curd:

  • 125g sugar
  • 88ml lemon juice
  • Zest of 1/2 lemon
  • Pinch of salt
  • 60g butter
  • 2 medium eggs

For the Chantilly:

  • 330ml heavy cream
  • 35g powdered sugar

Instructions:

  1. Prepare Lemon Curd:
    • In a heatproof bowl, whisk eggs, salt, sugar, lemon zest, and juice. Place over a double boiler, stirring constantly. After 5 minutes, add butter and continue to stir until thickened. Strain and cool in the refrigerator.
  2. Base Preparation:
    • Combine crushed biscuits and melted butter. Press the mixture into a springform pan lined with parchment and acetate. Chill in the refrigerator.
  3. Cheesecake Filling:
    • In a mixing bowl, blend cream cheese and cream on low speed until smooth, then whip on medium until stiff peaks form.
    • Gradually mix in melted white chocolate and 250g lemon curd.
    • Dissolve gelatin in water and microwave briefly. Mix a small amount of cheesecake mixture with gelatin, then incorporate back into the main mixture.
    • Pour filling over the base, swirl in 50g lemon curd with a toothpick for a marbled effect. Refrigerate for at least 6 hours.
  4. Final Touches:
    • Whip the heavy cream with powdered sugar to make Chantilly cream.
    • Decorate the set cheesecake with Chantilly cream and white chocolate shavings.

Enjoy this White Chocolate and Lemon Curd Cheesecake as a perfect blend of tangy and sweet flavors that are sure to delight everyone at your table.

content team

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top