Lemon Vanilla Curd Cake Irish Cheesecake
Indulge in the tangy elegance of this Lemon Vanilla Curd Cake Irish Cheesecake—a decadent dessert that perfectly balances creamy richness with a refreshing citrus twist. Featuring a buttery digestive biscuit crust and a luscious cream cheese filling enhanced by Greek yogurt and double cream, this cheesecake is infused with the comforting warmth of vanilla and the bright zest of lemon. Luxurious dollops of lemon curd are swirled throughout for a pop of flavor and a visually stunning marbled effect. Baked to perfection and chilled for a velvety finish, this dessert is ideal for entertaining or indulging in a special treat. Serve it dusted with powdered sugar for an extra touch of sophistication. Whether it's a dinner party centerpiece or an after-dinner delight, this cheesecake is sure to impress. Keywords: lemon cheesecake, Irish cheesecake, lemon curd dessert, vanilla curd cake, creamy cheesecake recipe.
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Recipe Information
Ingredients
- 200 g Digestive biscuits (or graham crackers)
- 100 g Unsalted butter, melted
- 450 g Cream cheese, softened
- 120 g Caster sugar
- 2 tsp Vanilla extract
- 3 Eggs
- 120 g Greek yogurt
- 120 ml Double cream
- 200 g Lemon curd
- 1 Zest of a lemon
- 10 g Powdered sugar (for decoration, optional)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin.
In a bowl, combine the biscuit crumbs with the melted butter until it resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator until needed.
In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
Add the vanilla extract, eggs (one at a time), Greek yogurt, and double cream, mixing after each addition until well combined. Make sure the batter is smooth and free of lumps.
Stir in the lemon zest to add a hint of citrus flavor to the cheesecake base.
Pour half of the cheesecake filling into the prepared crust, spreading it evenly. Add dollops of lemon curd (approximately half) over the filling, then swirl gently with a knife to create a marbled effect.
Pour the remaining cheesecake mixture over the top and repeat the process with the remaining lemon curd, swirling to create a decorative pattern.
Place the springform pan on a baking tray and bake in the preheated oven for 50 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool slowly and prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Before serving, carefully remove the cheesecake from the springform pan and dust with powdered sugar if desired. Slice and enjoy your Lemon Vanilla Curd Cake Irish Cheesecake!
Nutrition Facts
Calories |
5500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 377.7 g | 484% | |
| Saturated Fat | 212.6 g | 1063% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2250 mg | 750% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 334.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 974 mg | 75% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
