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.
Classic Curd Cheesecake
Ingredients
Preparation
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Combine the flour, salt, palm sugar, and cold butter in a food processor and blend until crumbly. Add the egg and mix until the dough comes together. Shape it into a ball and let it rest in the fridge for about 30 minutes.
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Preheat the oven to 190°C. Line a springform pan with baking paper and press the dough evenly into the base.
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For the filling, mix all the ingredients until smooth, then pour it over the crust. Bake for about 25 minutes at 190°C. Once done, remove from the oven and let the cake cool for at least 30 minutes before serving.
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Enjoy with fresh berries or a berry sauce on top.
