Lemon Curd and Mascarpone Cheesecake with Berries

Categories : desserts & sweet snacks, no bake sweets, Recipes

A delicious cheesecake made with homemade lemon curd, mascarpone cream cheese and red berries. Tangy and sweet with a thick crunchy biscuit (cookie) crust. Ideal for Easter lunch!

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: An overhead view of the box on the grass. On the box are the cheesecake, a bowl of strawberries, a jug of pink lemonade, some empty glasses, a bottle of water and a linen napkin with cutlery on it.

Hey everyone! Last minute Easter post here. Itâ€™s Easter Sunday tomorrow so I thought Iâ€™d share this gorgeous lemon cheesecake.

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: A Â¾ view of the cheesecake on the box. In the background on the grass lies a large fluffy dog (named Ouzo), who looks a little like a husky, German shepherd or Akita cross. His ears are forward and slightly floppy and his tongue is protruding as he looks at the food.

Oh, hello, notice any guest stars?!

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: A Â¾ view of the box with the cheesecake, the jug of lemonade and the bowl of strawberries. To the left, part of a chair.

The recipe is part of a feature I did for a food magazine and Iâ€™m super happy with the result.

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: A closer overhead view of the cheesecake with the berries spread over the one side of its surface. To its right the jug of lemonade and the bowl of strawberries. To its left, barely visible, a basket with oranges and lemons.

The rest of the recipes will be following soon.

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: Some dessert plates, some cutlery and a bowl of delicious strawberries on the wooden box. In the background lots of lush green grass and yellow flowers.

Have a fabulous Orthodox Easter everyone! Or a fabulous weekend if Easter has already been and gone for you!

Lemon Curd and Mascarpone Cheesecake with Berries www.thefoodiecorner.gr Photo description: A view of the box from further away. A linen napkin is draped over the one corner of the box. In the background a very large pile of dried twigs and tree branches, lying among the green grass and yellow flowers.

Ingredients

For the lemon curd

2 eggs

130gr sugar

120ml lemon juice, freshly squeezed

40gr butter

1 small pinch (1/16 tsp) salt

For the cheesecake

350gr digestive biscuits, processed into crumbs

150gr butter, melted

250gr mascarpone cheese

80gr icing sugar (confectioner’s sugar)

mixed red berries

spearmint leaves to garnish

Step 1

To make the lemon curd, beat the eggs in a bowl and add the sugar, lemon juice, butter and salt while beating continuously. The mixture will look curdled but that’s ok.

Transfer the mixture to a small saucepan and heat over low while stirring constantly. Be patient and let it cook until it thickens. This could take up to 25 minutes on low (or 15 minutes on medium) but take it slow so the eggs don’t scramble.

When you can see the bottom of the pan while stirring it’s ready. Another test is to see if the mixture coats the back of a metal spoon. Draw a line with your finger through the film that it creates and if the line stays clean you’re all set. The curd will continue to thicken as it cools. Let it cool completely and transfer to the fridge (ideally overnight)

Step 2

Make the cheesecake base by mixing the biscuit crumbs with the melted butter, preferably with your hands. Be meticulous. Transfer the wet crumbs to a 25cm tart tin and press down to create the base. Go up the sides too, making sure to press well into the corners so they aren’t too thick to cut. Place the tin in the fridge to set.

Step 3

To assemble the cheesecake beat the mascarpone with the icing sugar and fold in the lemon curd. Pour the filling into the biscuit base and smooth out with a spatula. Cover and refrigerate until set (at least 4-6 hours).

Step 4

Just before serving, decorate with the berries and spearmint leaves.

Note:
You can make a “lazy” version of this cheesecake by beating mascarpone with icing sugar (if necessary) and folding in store-bought lemon curd. Break some biscuits by hand and layer them into glasses alternating with the filling. Top with berries and enjoy!

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