Yesterday I published an easy recipe for a sweet and delicious Lemon Curd… so what could be better than use it right away to make something equally delicious? Yeah, right? Makes sense… if life gives you lemon curd – make a Lemon Cheesecake Pie topped with Lemon Curd and Whipped Cream! ;)
I am a huge fan of cheesecake. I think most of my readers too when I look at the clicks of some of the cheesecake recipes I got ;) This one here is also a pie. Technically. Because it is baked in a pie dish and the base is made with pie dough. I guess some would say it’s only a cheesecake… well ;)
No matter what we call it at the end – important is the delicious lemon filling and of course the lemon curd topping with the whipped cream. All together a super delicious combination! I really had problems not to devour the whole cheesecake/pie at once. I only allowed me half a slice. Otherwise, it would have ended in a disaster for my stomach ;)
The recipe you can find here only includes the ingredients and instructions for the cheesecake pie – for the topping you have to check out the recipe for the Lemon Curd which is separate. I made the curd with a little help of my new BFF “valentina” from keeeper*. She made it so much easier to squeeze all those lemons. If you are multiplying recipes as I do – just to be safe to have enough – a task like squeezing lemons can be annoying. Especially if you got one of those “regular” helpers where you have to grind your lemon on a little kind of cone thingy – sorry, don’t know how to describe it better ;) Well… no more. My little “valentina” made it much easier.
The pie works also really well with oranges – tested and approved. If you make your curd with blood oranges, you get an even more interesting look for the cheesecake. You should try!
INGREDIENTS / ZUTATEN
7 oz. (200g) all-purpose flour
1/2 tsp. salt
1/2 cup (120g) very cold butter
2-3 tbsp. cold water
For the filling:
12.3 oz. (350g) cream cheese
1/2 cup (120g) sour cream (Schmand)
1/2 cup (100g) sugar
2 medium eggs
1 tsp. vanilla extract
2 tbsp. lemon juice
zest of 1 organic lemon
1 jar of lemon curd
whipped cream to your liking
lemon slices (optional)
200g Mehl (Type 405)
1/2 TL Salz
120g sehr kalte Butter
2-3 EL Wasser, kalt
Für die Füllung:
350g Frischkäse
120g Schmand
100g Zucker
2 Eier (M)
1 TL Vanille Extrakt
2 EL Zitronensaft
Abrieb von 1 Bio-Zitrone
1 Glas Lemon Curd
Schlagsahne nach Belieben
Zitronenscheiben (Dekoration)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 390°F (200°C). Lightly grease a 9 inches (23cm) pie dish. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Fold excess dough under on the sides (or cut off) and form a nice crust. Line with a piece of baking parchment and fill the pie dish with baking beans. Blind bake for about 10 minutes. Reduce the heat of the oven to 375°F (190°C). Remove the paper and baking beans and bake another 4-5 minutes, then take out and let cool down a bit. Keep the oven on.
3. Mix the cream cheese, sour cream (Schmand), sugar, eggs, vanilla extract, lemon juice, and lemon zest in a large bowl until well combined. Pour the filling into the pre-baked crust and bake for 25-30 minutes or until the filling is set around the edges, but the center is still a bit wobbly when you move the pie dish. Take out of the oven and let cool down completely.
4. As soon as the pie has cooled completely, spread the lemon curd on top and place in the fridge for at least 4 hours, better overnight. Before serving top with some whipped cream if you like and decorate with some lemon slices (optional).
2. Den Ofen auf 200°C (390°F) vorheizen. Eine 23cm (9 inches) Pie-Form leicht einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen und dann in die Form legen und an den Boden und die Seiten drücken. Den überlappenden Teig einschlagen (zur Innenseite der Form) oder abschneiden und einen schönen Rand formen. Ein Stück Backpapier auf den Teig legen und mit Backbonen auffüllen. Im Ofen jetzt für etwa 10 Minuten blindbacken, dann Papier und Backbohnen entfernen, die Temperatur auf 190°C (375°F) reduzieren und weitere 4-5 Minuten backen. Aus dem Ofen nehmen und etwas abkühlen lassen. Ofen nicht abschalten.
3. Den Frischkäse mit dem Schmand, Zucker, Eiern, Vanille Extrakt, Zitronensaft und Zitronenabrieb in einer großen Schüssel verrühren. Die Füllung auf den vorgebackenen Pieboden schütten und dann für 25-30 Minuten backen. Die Füllung sollte sich am Rand gesetzt haben, aber in der Mitte noch etwas wackeln, wenn man an der Form rüttelt. Aus dem Ofen nehmen und komplett auskühlen lassen.
4. Sobald der Pie komplett abgekühlt ist, das Lemon Curd darauf verteilen und dann für mind. 4 Stunden, besser über Nacht in den Kühlschrank stellen. Vor dem Servieren nach Belieben noch mit etwas Schlagsahne und Zitronenscheiben dekorieren (optional).
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Here is a version of the recipe you can print easily.
Lemon Cheesecake Pie with Lemon Curd
- Prep Time: 30m
- Cook Time: 45m
- Total Time: 5h
- Yield: 12
- Category: Cheesecake
- Cuisine: American
Description
Delicious combination of a cheesecake and a pie – with loads of lemon flavor! The lemon curd topping makes everything perfect!
Ingredients
Instructions
Notes
Enjoy baking!
*I have partnered with keeeper to bring you this delicious cheesecake pie. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)