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Lemon Curd Creme Brulee Cheesecake

Elevate your dessert game with a symphony of flavors and textures that will tantalize your taste buds. Our Lemon Curd Crème Brûlée Cheesecake is a harmonious blend of creamy cheesecake, vibrant lemon curd, and caramelized sugar, creating a dessert masterpiece that's as visually stunning as it is delicious. And let's not forget the pièce de résistance—the caramelized sugar crust that crowns our Lemon Curd Crème Brûlée Cheesecake. With a satisfying crackle, your spoon breaks through the crisp caramelized layer, revealing a velvety smooth cheesecake beneath. It's a sensory experience like no other, where creamy meets crunchy in a symphony of indulgence.
Prep Time30 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American
Keyword: Baked Cheesecake, Cheesecake, Creme Brulee Cheesecake, Lemon Cheesecake
Servings: 8
Author: My Boozy Kitchen

Equipment

  • 1 Kitchen Stand Mixer
  • 1 Blow Torch

Ingredients

The Crust

  • 200 g Caramel Flavoured Tennis Biscuits finely crushed
  • 100 g Butter melted

The Filling

  • 500 g Full Fat Plain Cream Cheese at room temperature
  • 140 g Castor sugar
  • 30 ml Cake flour
  • 3 Extra large eggs room temperature
  • 250 g Sour Cream at room temperature
  • 125 ml Lemon juice
  • 2 Lemons finely grated zest of both lemons

Lemon Curd

  • 250 ml Jar of Store Bought Lemon Curd

The Topping

  • 60 ml Castor Sugar

Instructions

The Crust

  • Preheat oven to 180°C. Spray 20cm springform pan with non-stick spray or line with baking paper.
  • Add butter to crushed biscuits and mix. Press onto base and up sides of springform pan.
  • Place on baking sheet. Bake for 10 minutes and remove from oven. Leave to cool.

The Filling

  • Increase oven temperature to 230°C.
  • Wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking).
  • Beat cream cheese with electric beater until creamy and smooth.
  • Add castor sugar and sifted cake flour and mix. Add eggs one at a time. Add sour cream, lemon juice and lemon zest and mix well.
  • Bake for 10 minutes on 230℃
  • Turn temperature down to 110°C and bake for further 30 minutes.
  • Switch oven off and leave to cool in oven (for at least 2 hours).

The Topping

  • Once the cheesecake is chilled. Remove from the pan (gently).
  • Sprinkle the castor sugar on top of the cake in an even layer.
  • Using a torch on lowest setting, in circular motions caramelize the sugar until it is hard. Keep it moving and not focusing on one spot as it will burn.