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Egg-Free Lemon Curd Cheesecake

Rachel Alexandra
Egg-Free Lemon Curd Cheesecake features a delicate graham cracker crust, a sweet lemon filling, and a tangy curd on top!
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

Crust

  • 1 ½ cups graham cracker crumbs
  • 1 tsp sugar
  • ¼ cup melted butter or coconut oil

Filling

  • 1 cup white chocolate chips
  • 2 Tbsp melted butter or coconut oil
  • 16 oz ⅓ fat cream cheese
  • ½ cup sugar
  • 2 Tbsp raw, local honey
  • 2 tsp lemon extract
  • ¼ tsp sea salt
  • Zest of one lemon

Lemon Curd

  • ½ cup heavy cream
  • cup + 1 Tbsp fresh lemon juice
  • cup + 1 Tbsp sugar
  • cup melted butter or coconut oil
  • ¼ cup water
  • tsp sea salt
  • 2 Tbsp arrowroot starch

Instructions
 

Crust

  • Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted butter.
  • Grind graham crackers in a food processor and until they are just small crumbs and you have 1 1/2 cups worth. In a small bowl, mix the cracker crumbs with sugar and add melted butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Filling

  • Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chips are melted, remove from heat and stir in two tablespoons of melted butter. Allow the mixture to cool for 10 minutes.
  • Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, honey, lemon extract, sea salt, and lemon zest. Use a stand mixer with a paddle attachment to blend all the ingredients until smooth and creamy. Be sure to scrape down the sides of the bowl every so often to ensure that everything is well combined. Do not over-mix.
  • Put the filling in the spring-form pan and using a small offset spatula, smooth out the filling until it is even across the pan.
  • Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
  • Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, remove the cake let it cool for approximately 30 more minutes before letting it chill and set up in the refrigerator. Wait at least three hours before serving.

Lemon Curd

  • In a small saucepan, heat the cream, lemon juice, sugar, butter, water, and sea salt on medium heat. Whisk frequently. After about 2-3 minutes, add the arrowroot starch and whisk continuously until it thickens. You will know the curd is thick enough when it has a custard-like consistency and the whisk leaves a mark in it.
  • Allow to cool slightly before spreading over the cheesecake with a small offset spatula. Do not wait for it to set up completely, as it would be hard to spread. Any leftover curd can be stored in the refrigerator for two weeks. Serve with freshly whipped cream and enjoy!
Keyword baking, cheesecake, curd, graham cracker, lemon, lemon curd, spring