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Lemon Curd Cheesecake

 
One serving costs about $1.08

$1.08 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:12%

Spoonacular Score: 12%

 

One serving contains 404 calories, 5g of protein, and 28g of fat. For $1.08 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 3 would say it hit the spot. If you have lemon curd, gelatin, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Try Lemon Curd Cheesecake, Meyer Lemon Curd Cheesecake, and Lemon Curd-Topped Cheesecake for similar recipes.

Ingredients

Servings:
1.67 cups
1.67 cups cream cheese
cream cheese
5.64 oz
5.64 oz digestive biscuits
digestive biscuits
1
1  egg
egg
0.53 oz
0.53 oz gelatin
gelatin
1 cup
1 cup lemon curd
lemon curd
1 Tbsp
1 Tbsp lemon juice
lemon juice
6 Tbsps
6 Tbsps lemon juice
lemon juice
1 Tbsp
1 Tbsp lemon zest
lemon zest
0.67 cups
0.67 cups sugar
sugar
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
8.46 fl. oz
8.46 fl. oz whipping cream
whipping cream
1.67 cups cream cheese
1.67 cups
cream cheese
5.64 oz digestive biscuits
5.64 oz
digestive biscuits
1  egg
1
egg
0.53 oz gelatin
0.53 oz
gelatin
1 cup lemon curd
1 cup
lemon curd
1 Tbsp lemon juice
1 Tbsp
lemon juice
6 Tbsps lemon juice
6 Tbsps
lemon juice
1 Tbsp lemon zest
1 Tbsp
lemon zest
0.67 cups sugar
0.67 cups
sugar
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
8.46 fl. oz whipping cream
8.46 fl. oz
whipping cream

Equipment

hand mixer
hand mixer
springform pan
springform pan
double boiler
double boiler
spatula
spatula
knife
knife
bowl
bowl
pot
pot
hand mixer
hand mixer
springform pan
springform pan
double boiler
double boiler
spatula
spatula
knife
knife
bowl
bowl
pot
pot


Instructions

  1. Mix the biscuit crumbs and melted butter in a bowl. Press crumb mixture onto a lose bottom springform pan and keep in the fridge.
  2. To make lemon curd: At the top of a double boiler, combine all the lemon curd ingredients over gently simmering water. Cook until thickened and coats back of a spoon. Remove from the heat and let it completely cool down.
  3. To make the filling, measure water into a bowl with the gelatin powder. Set aside to allow the gelatin grains to swell then let the bowl sit over a pot of simmering hot water. Stir with a spoon until the gelatin melts, let it cool down before use.
  4. In another large bowl with electric mixer on medium-high, beat cream cheese until smooth and creamy, gradually beat in sugar then beat in zest and juice follow by lemon curd. (Reserve 1/2 cup of the lemon curd for the toppings)
  5. Whip the whipping cream until thinkened and sit aside first. Add the dissolved gelatin into the cream cheese mixture and mix until well combine. Fold in the whipped cream with spatula. Pour the mixture into crust and chill in the fridge for at least 3 hours or until it set.
  6. Decorate the cheesecake with some whipped cream at the edge along thef cheesecake and apread over some left over lemon curd on top of the cheesecake.
  7. To serve, cut out the cheesecake with a hot knife. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.08
Ingredient
380 grams cream cheese
160 grams digestive biscuits
1 egg
15 grams gelatin
1 cup lemon curd
1 tablespoon lemon juice
6 tablespoons lemon juice
1 tablespoon lemon zest
⅔ cups sugar
6 tablespoons unsalted butter
250 mls whipping cream
Price
$3.94
$1.43
$0.24
$1.07
$2.83
$0.10
$0.61
$0.50
$0.18
$0.72
$1.36
$12.97

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your cookies (and all other ingredients) are truly gluten free.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
404 Calories
5g Protein
27g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
404
20%

Fat
27g
43%

  Saturated Fat
15g
100%

Carbohydrates
35g
12%

  Sugar
27g
31%

Cholesterol
92mg
31%

Sodium
238mg
10%

Get Enough Of These
Protein
5g
11%

Vitamin A
927IU
19%

Vitamin B2
0.13mg
8%

Phosphorus
70mg
7%

Manganese
0.12mg
6%

Selenium
3µg
6%

Calcium
53mg
5%

Vitamin C
4mg
5%

Iron
0.72mg
4%

Vitamin B5
0.38mg
4%

Vitamin E
0.57mg
4%

Folate
14µg
4%

Vitamin D
0.51µg
3%

Copper
0.07mg
3%

Vitamin B3
0.62mg
3%

Vitamin B1
0.05mg
3%

Potassium
94mg
3%

Vitamin B12
0.16µg
3%

Vitamin K
2µg
3%

Zinc
0.38mg
3%

Magnesium
9mg
2%

Fiber
0.49g
2%

Vitamin B6
0.04mg
2%

covered percent of daily need

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