Photo by William Meppem
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Recipe information
Yield
8–10 servings
Ingredients
1
/2 quantity Classic Lemon Curd or 3/4 cup (240g) store-bought lemon curd, chilled
1
quantity Ricotta Cheesecake base and filling, baked and chilled
Need to make a substitution?
Preparation
Spread the lemon curd over the cheesecake to serve.
From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers.
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