Irish lemon curd cheesecake
An important staple in the Irish diet, curds were used for many things. This recipe for lemon curd cheesecake is mild in flavor and comes with a crispy crust.
Ingredients
Instructions
Preheat oven to 350°F and lightly grease a flan tin or round cake pan. Line the pan with the pie crust & trim off any excess.
Using a colander drain the juice off the cottage cheese.
In a medium-size bowl add 4 tablespoons (1/4 cup) of sugar and 4 tablespoons (1/4 cup) of butter. Mix. Next add 2 tablespoons flour, lemon rind, lemon juice, egg yolks and cottage cheese. Mix well. Pour this filling into the pie crust.
Rinse the bowl and then proceed to make the topping by mixing well 1 tablespoon flour, 1 tablespoon sugar, 1 tablespoon butter, melted, and the beaten egg together. Spread this on top of the curd layer.
Bake at 350°F for 1 hour or until the top is lightly browned and slightly firm.
Allow cheesecake to cool slightly before serving. Dust with powdered sugar if you wish.
Notes
Because cottage cheese comes in various sizes, if you aren’t sure you’ll like the look and texture of large curds like we used, you could use small curds instead or even use a hand mixer to break them down even more.
You can add the lemon and grated lemon rind to the filling or to the topping.
Variations
To add variety to this recipe, you could add a splash of Irish Cream, a half teaspoon of cinnamon or nutmeg and even some crushed nuts if you like.
Swap the lemon for an orange for a totally different flavor. From pre-made lemon or blueberry pie filling; to fresh fruit such as kiwi and cherries. All of them are delicious!
People could add toppings to their slices.