Lemon Curd Cheesecake

| Lemon Curd Cheesecake

Lemon Curd Cheesecake

Another winning recipe from our Super Baker Shelley! Lemon fans will love this cheesecake – a lemon filling AND lemon curd topping. Lovely!

Recipe: Shelley, our Super Baker in Nelson


For the filling:

  • 1 ¼ cup Whipping Cream
  • 680g Cream Cheese
  • ½ cup Sugar
  • 2 tbsp Icing Sugar
  • ¼ cup Sour Cream
  • 2 tsp Lemon Juice
  • 1 tsp Vanilla Extract

For the base:

  • 500g Butter, melted
  • 2 packs Griffin’s Super Wine biscuits, crushed

For the lemon curd:

  • 2 Whole Eggs
  • 2 Egg Yolks
  • ¾ cup Caster Sugar
  • 80g Butter
  • 2 Lemons (juice & zest)
  1. Mix the crushed biscuit crumbs and melted butter together. Press into the base of a well greased 21cm spring form cake tin.
  2. Bake for 10 minutes at 150°C. Wait to cool.
  3. For the lemon curd, whisk eggs and sugar in saucepan then place on low heat.
  4. Add butter, zest and juice of the lemons and whisk continuously until thick. Cool.
  5. Whip the cream until heavy peaks set aside.
  6. Beat cream cheese and sugar together until smooth and creamy, then add the remaining ingredients (apart from cream) until smooth and combined.
  7. Gently fold whipped cream in.
  8. Add the cheesecake mixture to the base, and top with the lemon curd.
  9. Put into fridge to chill overnight.



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