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Vanilla Cheesecake with Raspberry Lemon Curd

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Prep: 30 minutes
Bake: 1 hour
Setting time: 8 hours
Total: 9 hours 30 minutes

Ingredients

  • 24 oz Cream cheese room temperature
  • 3 Large eggs room temperature
  • 200 g Sugar 1 cup
  • 1 tbsp Cornstarch
  • ½ tsp Vanilla
  • ½ cup Heavy Cream
  • ½ package Lemon Oreo thins
  • 3 tbsp Unsalted butter melted

Topping

Instructions

  • Preheat oven to 325°F.
  • Take about 25 cookies or half of standard size package of cookies and pulse in food processor until fine crumb. Add 3 tbsp of melted butter and press into a 9 inch springform pan.
  • Bake at 325°F for about 10 minutes. Remove from oven and allow to cool.
  • Combine cornstarch with sugar in bowl of mixing bowl with paddle attached.
  • Add cream cheese and mix until smooth, about 2-4 minutes. Stopping once halfway through to scrap the bottom of bowl and paddle to ensure cream cheese is fully incorporated.
  • Mix in the eggs, one at a time. Adding the next once the first has been fully mixed in.
  • Add in heavy cream and vanilla and mix for about 20-30 seconds.
  • Pour batter into cooled crust, then bang on countertop to remove any bubbles.
  • Bake for about 1 hour. The center should still jiggle but edge should be set. Check around 50 minutes. Turn oven off, leaving door ajar and let cool in oven for at least 1 hour.
  • Cheesecake should be refrigerated overnight or at least 8 hours to completely set.
  • Once cheesecake is set, pour lemon curd over top of cheesecake and use an offset knife to smooth to edges. Add dollops of raspberry curd in the lemon and use a toothpick or butter knife to gently marble and swirl the two.