Lemon curd cheesecake


An important staple in the Irish diet, curds were used for many things. This recipe for lemon curd cheesecake is mild in flavor and comes with a crispy crust.


1 pie crust (6 oz if pre-made)
5 T butter
5 T sugar
7 t flour (heaped, plain flour)
1 lemon (zest and juice)
8 oz farmer's cheese (or cottage cheese)
1 egg (beaten)
  confectioner's sugar (to dust)


  1. Preheat oven to 350°F and lightly grease a flan tin or round cake pan.
  2. Line the pan with the pie crust & trim off any excess.
  3. Using a colander drain the juice off the cottage cheese.
  4. In a medium-size bowl add 1/4 cup sugar & 1/4 cup butter. Mix with a spoon.
  5. Next add 5 teaspoons flour, lemon rind, lemon juice, egg yolks and cottage cheese. Mix well.
  6. Pour this filling into the pie crust.
  7. Rinse the bowl and then proceed to make the topping by adding 1 tablespoon flour, 1 tablespoon sugar, 1 tablespoon butter, melted, and the beaten egg together. Mix well.
  8. Spread this on top of the curd layer.
  9. Bake at 350°F for 1 hour or until the top is lightly browned and slightly firm.
  10. Dust with powdered sugar. Allow cheesecake to cool slightly before serving.


To add variety to this recipe, you could add a splash of Irish Cream, a half teaspoon of cinnamon or nutmeg and even some crushed nuts if you like. Swap the lemon for an orange for a totally different flavor. People could add toppings to their slices. From pre-made lemon or blueberry pie filling; to fresh fruit such as kiwi and cherries. All of them are delicious!

6 servings
Preparation time
Cooking time
Total time
1 hour, 20 minutes

lemon curd cheese cake