Make ahead & storage:
The cheesecake will keep well in a container or cake carrier in the fridge for up to 4 days and in the freezer for up to 3 months. It can be topped with lemon curd ahead of time!
Lemon curd will keep in the fridge in an airtight container or jar for up to one week. To store for longer, store in an airtight container or bag in the freezer for up to 3 months. Defrost overnight in the fridge or at room temperature for an hour. Stir until smooth and serve.
Tips for success:
Whip the whipped cream to stiff peaks. It should hold its shape and not be gloopy. Make sure the cream is cold and use a chilled bowl to help. This is very important to thicken your cheesecake.
Use good quality, full fat, brick style cream cheese for the cheesecake to set properly – I love using Philadelphia cream cheese.
The cheesecake needs to set in the fridge for at least 8 hours or overnight to firm up successfully and allow the flavors to develop.
To get extra clean cuts, freeze the cheesecake for an hour before cutting, and wipe the knife after every cut.
NUTRITION
Calories: 296kcalCarbohydrates: 31gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 414mgPotassium: 182mgFiber: 1gSugar: 23gVitamin A: 533IUVitamin C: 10mgCalcium: 176mgIron: 1mg
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