So for the second part of my cheesecake endeavour, I decided to go with a I have been wanting to try for months. In fact, the strawberry curd had been sitting in my fridge for a while. Thankfully, it is still good.
I am not going to include the cheesecake base recipe here, so it will be just the filling.
Makes 1 6″ round cake
125g Digestive biscuit crumbs
38g butter, melted
1.5 tbsp lemon juice
¼ cup (60g) strawberry curd
1) For the crust, preheat the oven to 175C. In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of a greased 6-inch springform pan. Place on a cookie sheet and bake for 10 minutes. Set aside to let cool.
2) Prepare the cheesecake base as per previous recipe, then, add the lemon juice and beat until combined.
3) Pour the batter into the pan. Add spoonfuls of curd on top and swirl with a knife.
4) Bake for 35 minutes or until the center is almost set (it will still jiggle but the top should be solid when you touch it). Cool for 10 minutes on a wire rack. Take a knife and run it around the edge of the pan to loosen it. Let cool on wire rack for an hour then refrigerate overnight. Remove the pan before serving.
This cheesecake turned out really well, refreshing and a good complement to the much heavier chocolate cheesecake. I guess strawberry curd is something different, and so far I can’t remember eating this anywhere else. Good choice indeed.