Lemon Curd Cheesecake Tart with Basil Lemon Crust
Lemons that makes you smile
This lemon curd cheesecake tart recipe is very, very creamy and full of lemon flavor! Besides all the lemon in the silky lemon curd, it has lemon zest in the crust as well. I also infused the crust with basil and it brings out the lemon flavor beautifully, besides adding a floral and fresh note to every bite. It’s a super easy make-ahead dessert. This tart is so happy and vibrant, it will make you smile with every bite!
By now you probably now I can’t help but create cheesecakes whenever I have the chance. And this combination is such a personal favorite. I know I will never go wrong with it. So when I suddenly catched a glance at a bowl full of bright lemons, a bit forgotten on top on my counter, I thought it was time to go back to the classics and make my beloved lemon curd cheesecake. It’s been a while since the last time I made a lemon curd so I was excited to make a fresh batch!
To satisfy my sudden lemon curd craving, I wanted something simple and easy. That’s why I decided to make this combination as an easy tart; half the time and half the ingredients of a full cheesecake. You can totally make a full cheesecake with these flavors as well. Just make my classic Blueberry Cheesecake but swap the blueberry compote for this lemon curd instead. That crust has basil in it too, just don’t forget to add the lemon zest.
For this tart I used a 9 ½” flute tart pan with removable bottom for that pretty scalloped shape. Mine is pretty old but I’m dropping here the link for a very similar fluted tart pan. What I love about my pan is that it’s almost 1 ½” tall and the edge goes straight up. Nowadays most tart pans are not even a full inch tall and they are wider at the top, which is a shape I personally don’t love. These tart pans are a set of 3, each of different sizes, and I’m already thinking of getting them for myself!
Get ready to smile with every bite you take from this tart! Read some tips and steps you need to know when making this tart.
How to make a lemon curd cheesecake tart
Start by taking out the cream cheese boxes out of the fridge. Very soft cream cheese is key for a very creamy texture. If you are in a hurry, soften the cheese in the microwave for 15 seconds in medium power. Repeat only if necessary. You don’t want warm or greasy cream cheese
Here I made a classic graham crust, but I infused the butter with basil leaves. They gave the crust a lovely floral and fresh note, balancing all the punch from the lemon flavor. You can leave them out of course, but so many bonus points if you do!!
While the crust is baking, prepare your cheesecake mixture (you’ll probably need to take the crust out before you finish up the cheesecake mixture). Remember that cheesecakes are custards, so it’s important to not incorporate too much air to the mixture. The combination of using the whisk tool in a slow speed and for not too long is the secret in achieving a light yet super creamy cheesecake texture.
Since the cheesecake layer is thinner than my regular cheesecake and I was using a tart pan with a removable bottom, I didn’t use a Bain Marie. Instead I just placed an oven proof dish in with water in the bottom rack of the oven to produce steam. And my friends, this steam is also key for a cheesecake with a very creamy and silky texture. Just place it in the oven when you take out the crust. The minutes for you to finish up your cheesecake mixture and transfer it to the oven should be enough to make the water hot.
Bake at 425° for 5 minutes, then drop the temperature to 275° and bake for 25 minutes. Cheesecake should be looking dry and set around and a bit jiggly and glossy and the center. Let it cool in a cool dry place or in the fridge while you make the lemon curd.
Make the lemon curd according to recipe. (NOTE: You’ll need half the batch but I made a full batch because it’s not like you make lemon curd every day, and stored in an airtight jar in the fridge it will be good for months! But you can make half the recipe to this tart if you prefer.) Pour half the batch over the cheesecake layer. The cheesecake doesn't need to feel completely cool to the touch, but it’s important that it isn't releasing steam when pouring the lemon curd on top.
Chill for about 6 hours, ideally overnight. As always, decorate with fresh fruits!
Enjoy this one my friends!
Lemon Curd Cheesecake Tart with Basil Lemon Crust
Ingredients
Basil Infused Crust
◯ Unsalted butter – 10 TBSP (1 ¼ stick)
◯ Basil sprigs – 2 o 3 with about 3 to 4 leaves each
◯ Traditional graham crackers – 8 oz (15 whole rectangular cookies), broken in small pieces
◯ Raw or granulated sugar - 3 TBSP
◯ Lemon zest - from 1 large lemon
Cheesecake Layer
◯ Cream cheese, at room temperature – 2 - 8 oz packages
◯ Raw sugar – ¾ cup
◯ Organic free cage eggs – 2, large
◯ Egg yolks – 1, from large eggs
◯ Unbleached organic all purpose flour – 2 TBSP
◯ Lemon juice – 1 TBSP, about the juice of half a medium lemon
◯ Pure vanilla extract – ½ Tsp
Lemon Curd Layer
◯ Whole organic eggs – 2
◯ Egg yolks – 2
◯ Raw sugar – ¾ cup
◯ Lemon zest - from 1 large or 2 medium lemons
◯ Freshly squeezed lemon juice – ½ cup
◯ Butter, cubed – ½ cup (I stick, 8 TBSP)
Details
Yield:
a 9” fluted tart pan
Total time:
45 minutes to an hour, plus 6 to 8 hours of chilling time in the fridge
Active Time:
5 minutes for making the crust, 10 minutes for making the cheesecake mixture and 10 minutes for making the lemon curd
Baking time:
30 minutes
Equipment:
9” flute tart with removable pan or any round oven dish (you’ll have to serve it directly from it), stand or handheld electric mixer, large skillet and glass bowl
Steps
To make the crust:
Preheat oven to 350°.
In a small saucepan place the 10 tablespoons of butter with the basil and heat in medium to low heat. Shake frequently the basil to release its fragrance. Retire from heat right after the butter has melted.
Break the crackers in pieces while you throw them in the bowl. Add the 3 tablespoons of sugar and the zest of one lemon and run the processor until the cookies are mostly grounded. Remove basil leaves from the butter and with the processor running pour it through the food processor lid opening, until the crumbs look hydrated, about 10 to 15 seconds. Stop the processor and pull down any crumbs crawling up the walls of the bowl if necessary and pulse a few seconds more.
Transfer crumbs to tart pan. Press onto the bottom and up to the sides, until the crumbs are evenly distributed and you have reached the top edges of the pan with them. You may use a small flat bottom measuring cup or utensil to help yourself press down and distribute the crumbs. Bake for 5 to 6 minutes. Take it out of the oven to let it cool down.
Increase oven temperature to 425° and place a square or rectangular oven dish with hot water in the bottom rack of your oven.
To make the cheesecake filling:
While the crust is baking, make the cheesecake mixture. Either in the bowl of a stand up mixer and using the whisk attachment or in a large bowl using an electric hand mixer with the beaters attached, beat in medium speed the cream cheese for 2 minutes. Add the ¾ cup of sugar and mix for 1 minute, making sure there is no sugar on the bottom of the bowl. Decrease speed to low and add the 2 eggs and 1 egg yolk, one at a time. Add the 2 tablespoons of flour, the tablespoon of lemon juice and the ½ teaspoon of vanilla extract, waiting a few seconds before each addition to allow each ingredient to incorporate. Scrap the wall and bottom of the bowl between additions. Mix about 30 seconds to one minute, until mixture looks homogeneous and there are no big lumps of cream cheese.
Pour mixture over crust. When the oven is already in 425°, place cheesecake and bake for 5 minutes and then drop oven temperature to 275°. Bake for about 25 minutes, until the cheesecake looks set and dry around the edges but still a bit jiggly and shiny in the center. Retire from oven and let it cool down until it has lost the steam.
To make the lemon curd:
In a medium glass bowl whisk the 2 eggs and the 2 egg yolks with the ¾ cup of sugar, the lemon zest and the ½ cup of lemon juice until the sugar has dissolved. Fill a large skillet with water until half thru and bring water to light boil over medium low heat. Place the bowl on the skillet and using a wooden spoon stir slowly but almost constantly until the mixture thickens, this could take form 10 to 20 minutes. When the mixture heats it will produce some foamy white streaks. When those streaks disappear the curd should thicken up in the next 5 minutes. You are looking for a mixture that makes a sheer cover to the back of a wooden spoon and when you run a finger through the mixture it will leave a clear pass.
Retire from heat and start adding the 8 tablespoons of butter, a few cubes at a time and mix until almost melted before adding the next cubes. Mix until all the butter is melted and then continue mixing for an extra minute to make the curd more airy and light. Pour half of it over cheesecake layer and chill for 8 hours or preferably overnight.
Store remaining lemon curd in an airtight jar in the fridge. It will be good for a few months.
