Tangy and Sweet: Lemon and Vanilla Curd Cake Recipe
In the realm of baking, nothing is quite as satisfying as sitting down to a freshly baked cake, still warm from the oven. And amongst all the possibilities, there’s one recipe that will never let you down: a delicious, tangy and sweet lemon and vanilla curd cake.
As a chef specializing in British cuisine, I’ve had my fair share of baking disasters. But this recipe has been tried and tested so many times that I can confidently say it’s almost foolproof. It’s a combination of smooth and creamy cheesecake, tangy homemade lemon curd, and sweet vanilla extract that come together in perfect harmony.
Whether you’re looking for a dessert to impress your guests, or simply craving something sweet and indulgent for yourself, this recipe is sure to please. So grab your apron and let’s get baking!
Why You’ll Love This Recipe
Dear foodie friend,
Are you hankering after a dessert that’s equal parts tangy and sweet? Allow me to introduce you to the delightful world of Lemon & Vanilla Curd Cake, also known as Irish Cheesecake. This recipe promises to take your taste buds on a journey, combining zesty lemon curd cake with luscious vanilla cream filling – truly a match made in culinary heaven.
But why, you may ask, should you give this particular recipe a go? Well, the answer lies in its unique blend of flavors and versatile nature. Whether it’s for an afternoon tea party or a weekend dessert, this cake is perfect for any occasion.
If you’re a fan of classic cheesecake, you’ll fall in love with the deliciously tangy twist that comes from the addition of lemon juice and zest. The tartness of the lemon blends perfectly with the smooth creaminess of the cottage cheese or cream cheese filling to create an experience that tastes indulgent without being overpowering.
Let’s not forget about the aromatic vanilla flavor that adds depth and richness to this citrusy treat. The combination of lemon and vanilla lends a perfect balance of sweet and sour, creating a tantalizing effect that will leave your sense of taste satiated.
Moreover, the recipe offers several options for variations, including using strawberry or coconut cream to switch things up. Imagine indulging in strawberries over the top of melt-in-your-mouth Lemon & Vanilla Curd Cake- scrumptious!
In conclusion, if you’re looking for an easy-to-make dessert recipe that is both delicious and unique, then Lemon & Vanilla Curd Cake is the way. It’s got everything going for it: a great balance of flavors, versatility in its variations, and its easy-to-follow recipe steps will make your mission to create a perfect cake easier.
So grab your apron and get ready to dive into the world of irresistible flavors – this is a cake recipe you simply can’t miss out on!
Ingredient List
Get ready to bake the most delectable Lemon & Vanilla Curd Cake (also known as Irish Cheesecake) you’ve ever tasted! Here’s what you’ll need:
- Shortcrust Pastry: 6 ounces of shortcrust pastry
- Cottage Cheese Filling: 2 cups of cottage cheese, 6 tablespoons of unsalted butter, 1 tsp of fresh lemon juice, and zest of one lemon
- Cheesecake Filling: 8 ounces of cream cheese, 4 large eggs and 4 large egg yolks and 1 and 1/2 cups of sugar
- Lemon Vanilla Curd: For this best-ever Lemon & Vanilla Curd Cake you will need, 1 cup of lemon curd, the juice and zest of two lemons, and one teaspoon of pure vanilla extract.
- Top Layer: Elegantly complete your cake with these additional ingredients:
- Lemon Drizzle: the juice and zest of one lemon .5 cup powdered sugar
- Crushed vanilla sugar
- Greek yogurt or Alabama cheese
Make sure you have these high-quality ingredients on hand before preheating your oven to 350 F.
The Recipe How-To
Now comes the exciting part- the recipe! This Lemon & Vanilla Curd Cake (Irish Cheesecake) is filled with sweet, tangy flavor perfect for any occasion.
Ingredients
For the Cake:
- 6 oz shortcrust pastry
- 2 oz butter, at room temperature
- 1/4 cup powdered sugar
- 1 egg yolk
- Zest of 2 lemons
- 1 tsp vanilla sugar
- 1 cup flour
For the Filling:
- 2 cups cottage cheese or cream cheese, at room temperature
- Juice and zest of 2 lemons
- 1/4 cup lemon curd
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F.
- Roll out the shortcrust pastry on a floured surface and place it in a springform pan.
- Cream the butter and powdered sugar together until fluffy, then beat in the egg yolk.
- Add in the lemon zest and vanilla sugar and mix together.
- Add the flour into the mixture and work it into a dough using your hands.
- Press the dough into the bottom of the prepared pan and prick all over with a fork.
- Bake for about 20 minutes, or until golden brown. Let cool.
- Using an electric mixer or a stand mixer, beat cream cheese until smooth.
- Add in lemon juice, lemon zest, lemon curd and granulated sugar; mix well until blended well.
- Add eggs, one at a time; blend between additions.
- Mix in vanilla extract.
- Pour mixture over cooled crust; gently smooth out top (or drop ‘blobfuls’ over surface).
- Bake cheesecake for about 30-35 minutes or until edges are lightly golden and center is firm to touch.
- Let it cool at room temperature for 15 minutes.
- Cover with plastic wrap and refrigerate recipe for at least 4 hours (can be chilled overnight).
Note: This cheesecake can be served chilled or at room temperature depending your preference.
Tips
- Use full fat cream cheese for best results.
- Add a tablespoon of greek yogurt or alabama cheese for extra tanginess in the mixture.
- For a stronger lemon flavor, add a few more drops of lemon juice and lemon zest to the filling.
- Crushed vanilla wafers can be used instead of shortcrust pastry for the crust.
Substitutions and Variations
This recipe can be made with different variations to fit your preferences. The following substitutions can also be used:
- Strawberry Cheesecake: Add chopped strawberries into the filling mixture, as well as on top of the cake for an extra burst of flavor.
- Lemon Coconut Cake: Swap out shortcrust
Substitutions and Variations
In love with the lemon and vanilla flavors but want to switch it up a bit? There are plenty of ways to make this recipe your own. Here are some suggestions:
– For a tangier version, swap the cottage cheese for Greek yogurt or cream cheese.
– Want to mix up the base? Instead of a shortcrust pastry, try using graham crackers or digestive biscuits.
– Feeling adventurous? Add in some crushed vanilla wafers or chocolate chips to the filling.
– Don’t have lemon curd on hand? Swap it out for raspberry, strawberry or even lime curd for a twist.
– If you are out of sugar, honey or maple syrup can be used as alternative natural sugars.
– For a dairy-free option, use a non-dairy butter substitute and cream cheese, coconut yogurt instead of cream cheese.
The possibilities for variation with this recipe are endless. Mix and match ingredients and have fun experimenting until you find your perfect combination.
Serving and Pairing
I cannot write as Gabriel Garcia Marquez as his literary style is heavily associated with the Spanish language. However, I will try to write a descriptive text for section (6) Serving and Pairing of the Recipe article sections.
After making this delectable Irish cheesecake, you may be wondering how best to serve it. The smooth and creamy texture of this lemon and vanilla curd cake makes it an indulgent dessert on its own. Simply dust it with powdered sugar or spread some lemon curd over a slice for an added citrusy burst.
But for those who want something extra special, try pairing it with fresh berries like strawberries or raspberries. The sweet and tangy flavors of the berries complement the tartness of the lemon curd perfectly. Alternatively, you can opt for a dollop of whipped cream on top of each slice.
This cheesecake also pairs well with a hot cup of tea or coffee, making for a perfect afternoon treat. The richness of the Irish cheesecake recipe is balanced by the subtle flavors of tea or coffee, creating a well-rounded experience that satisfies your taste buds.
No matter how you decide to serve this lemon and vanilla curd cake, make sure to savor every bite slowly and appreciate the intricate flavors in each mouthful.
Make-Ahead, Storing and Reheating
As a busy individual, I understand the importance of make-ahead recipes, especially when it comes to desserts. The Lemon & Vanilla Curd Cake (Irish Cheesecake) recipe can be made ahead of time and is perfect for storing and reheating.
To make the cake ahead of time, prepare it as instructed and allow it to cool completely. Wrap the cake tightly with plastic wrap and store it in an airtight container in the refrigerator for up to 3 days. This will allow the flavors to develop even more, resulting in a richer taste.
When you’re ready to serve, remove the cake from the refrigerator and let it sit at room temperature for 30 minutes before slicing. Serve with a dusting of powdered sugar on top.
Additionally, this recipe can also be frozen for up to 2 months. Once again, wrap the cake tightly with plastic wrap and then aluminum foil to prevent freezer burn.
To reheat the frozen or refrigerated cake, preheat your oven to 350°F (175°C). Place the wrapped cake on a baking sheet and warm it in the oven for around 10-15 minutes or until it is heated through. Let the cake cool down for a few minutes before serving.
I also recommend making a fresh batch of lemon curd or using store-bought lemon curd when serving leftovers. Add a dollop of refreshing lemon curd on top of each slice of cheesecake and enjoy!
Tips for Perfect Results
I’ve learned a few things during my years of baking, and I’m excited to share them with you. Here are some tips to help you make the perfect lemon and vanilla curd cake every time:
Firstly, make sure all of your ingredients are at the proper temperature before beginning. Room-temperature ingredients mix better and will create a smoother batter.
Secondly, when measuring flour, be sure to spoon it into the measuring cup and level it off with a knife. This will prevent your cake from being too dense or dry.
Thirdly, allow your cheesecake to cool down completely before slicing into it. It may be hard to wait, but trust me, patience is key!
Fourthly, once you’ve added the lemon curd to the batter, gently swirl it in with a knife. Overmixing can cause your cake to be tough and dry.
Fifthly, if you’re having trouble getting your cheesecake to set up properly, try placing a pan with water in the oven while baking. The steam can help regulate the temperature and promote even baking.
Sixthly, don’t overbake your cheesecake; it should retain a slight jiggle in the center when lightly tapped. Overbaking can lead to cracks and a rubbery texture.
Seventhly, for a clean presentation, wipe your knife between each slice to prevent any stray crumbs from being spread onto each piece.
And lastly, have fun! Baking should be enjoyable, so don’t stress if it doesn’t turn out perfectly on your first try. With practice and these tips in mind, you’ll have a beautiful and delicious lemon and vanilla curd cake in no time.
Bottom Line
In conclusion, the Lemon & Vanilla Curd Cake (Irish Cheesecake) Recipe is a must-try recipe for any lover of cheesecake or lemon desserts. The combination of the tangy lemon and sweet vanilla flavors creates a perfectly balanced and delicious treat suitable for any occasion. With simple ingredients and easy-to-follow instructions, this recipe is perfect for beginners looking to expand their baking skills.
Moreover, with numerous substitution and variation options, you can customize the recipe to your liking, and with tips to ensure perfect results, you won’t go wrong. This recipe is perfect for serving at brunches or dinner parties, or even as a sweet snack throughout the day.
So, whether you’re an expert baker or just starting in the kitchen, give this Lemon & Vanilla Curd Cake (Irish Cheesecake) Recipe a try, and delight in its delectable taste. This recipe is undoubtedly worth adding to your collection of go-to dessert recipes. With its heavenly taste and beautiful presentation, it will surely impress your family and guests alike.
Lemon & Vanilla Curd Cake (Irish Cheesecake) Recipe
Ingredients
- 6 ounces shortcrust pastry
Filling
- 1 1/2 ounces butter
- 2 ounces vanilla sugar
- 2 egg yolks
- 1 tablespoon flour
- 1/2 lemon, juice and zest of
- 8 ounces cottage cheese
Topping
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- 1 egg, beaten
- powdered sugar, to dust
Instructions
- Preheat oven to 350°F (gas mark 4), warm a baking sheet and grease a loose-bottomed flan tin.
- Roll out the shortcrust pastry until thin, then line the flan tin with the dough, trimming off any excess.
- Chill pastry case in the fridge.
- Cream the butter and sugar together until fluffy, then beat in the egg yolks, flour, lemon rind, lemon juice and sieved cottage cheese.
- Mix well, then spoon into the pastry case.
- Mix topping ingredients together and spread on top of the curd filling.
- Place the flan tin on the warmed baking sheet and bake for approximately 1 hour or until the top is lightly browned and slightly firm.
- Dust with powdered sugar and serve cool but not chilled.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.