For me, curd is one of the most comforting desserts, and it can take so many forms: paired with berries, served with a fruit sauce, baked into a cake, or made as a warm oven dish. A proper curd cheesecake, in my mind, always carries a gentle hint of lemon, a touch of vanilla, and maybe even a whisper of cinnamon. The base should be a tender shortcrust pastry, and ideally, the filling stays pure and simple—no extras mixed in. That said, the topping is where you can get creative: fresh berries in the summer, frozen ones in winter, a spoonful of berry sauce or jam, perhaps a scoop of ice cream—or all of them together.

This recipe is designed for a low, old-fashioned “grandma-style” cheesecake (about 1.5–2 cm tall). If you’d prefer a taller, more decadent version, simply double the filling. For a thicker cake, press the dough up along the sides of the pan, bake it a bit longer at a slightly lower temperature—around 180°C for 45–55 minutes—and be sure to let it cool for at least an hour before serving.

A common issue when baking curd cheesecake is cracking on the surface. To prevent this, place a heatproof dish filled with water at the bottom of the oven. The added moisture keeps the environment humid, helping the cake stay smooth and elastic as it bakes.