Ingredients
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150 g cookies
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50 g butter
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500 g cottage cheese
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250 ml double cream, 30-36 %
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3 eggs
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100 g powdered sugar
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1 lemon zest
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3 tbsp wheat flour
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150 g lemon curd
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300-400 g fresh berries
Directions
Cheesecake with lemon curd and berries is a delightful and easy dessert. Fresh berries are interestingly combined with lemon curd. If it isn’t a berry season, you may make it with lemon curd but without berries. Lemon zest and curd make cheesecake so sunny yellow and extremely citrus.
Perfect for coffee and tea or for breakfast.
To make a perfect cheesecake, I recommend you see these Tips for perfect cheesecake first.
Use this recipe to prepare lemon curd – it is easy and quick!
Enjoy your tea!
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Steps
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1
Done
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Finely crush the cookies in a food processor. Melt the butter. Mix the butter and cookies together until you have the consistency of damp sand. |
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2
Done
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Cover a 22-23 cm springform pan with parchment paper. Press the mixture into the base of the pan and smooth the surface with a spoon or your hand. Put to the fridge to chill for 15-20 min. |
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3
Done
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Mash the cottage cheese twice through a sieve. If you use small-curd cheese it is no need to mash it. |
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4
Done
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In a bowl, mix together cottage cheese, powdered sugar, lemon zest, eggs, double cream and flour. Mix with a mixer at low speed until smooth. Don’t beat up. |
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5
Done
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Pour the mixture in the cookie crust. Bake at 150 degrees Celsius for 45-50 min. Place a wide pan of boiling water on the lowest rack of the oven. Check for doneness by pressing the cheesecake in the center with your finger. Don’t let the edges get brown. More information about how to chill and check a cheesecake for doneness, see here. |
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6
Done
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Place the cooked and chilled cheesecake to the fridge for at least 8 h. Then release it carefully, cover the surface with the lemon curd and garnish with berries. How to serve: Serve cold with coffee or tea. How to keep: Keep refrigerated for up to 3-4 days. |
