White Chocolate Lemon Curd Cheesecake

  • White Chocolate Lemon Curd Cheesecake
Ranking: 3 more votes required!

Rated 4.5 out of 5 based on 2 votes


  • 600 g pistachios
  • 1/4 cup almond meal
  • 2 Tbls honey
  • 2 Tbls golden syrup
  • 2 x eggs
  • 2 x egg yolks
  • 3/4 cups caster sugar
  • 80 g chilled unsalted butter
  • 2 x lemons, zest and juice
  • 250 g cream cheese
  • 1/2 cup icing sugar
  • 1/4 cup milk
  • 160 g white chocolate chopped
  • 3/4 cups cream
  • 2 1/2 tspn gelatine


Use a food process to grind the pistachios to a course crumb. Combine all ingredients and place a layer in each ring mould.

Lemon Curd
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve. Place in silicone ice cube trays (star or heart shaped)/ Place in the freezer to set.

Beat the cream cheese, icing sugar and milk. Dissolve the gelatin in 2 tablespoons of hot water and then stir into the cheese mixture. Melt the chocolate over a double boiler and add to cheese mixture. Beat the cream to a firm peak and then fold through the cheese and chocolate mixture.

To assemble, fill each mould with cheesecake mixture and press a curd shape into the center of each until it is flush with the top of the cheesecake. Set in the refrigerator overnight.

Leave a Review

Leave a rating

  • Mmm this really look delicious!


    by Melissa Darr on 20/02/2013, 14:06
    Melissa Darr