Creamy cheesecake Archive - Kimberly Zett https://thezett.com/tag/creamy-cheesecake/ Piece by Piece Sat, 22 Nov 2025 10:23:29 +0000 de hourly 1 https://wordpress.org/?v=7.0 https://thezett.com/wp-content/uploads/2023/10/cropped-zett-icon-32x32.png Creamy cheesecake Archive - Kimberly Zett https://thezett.com/tag/creamy-cheesecake/ 32 32 Creamy Passionfruit Curd Cheesecake https://thezett.com/passionfruit-curd-cheesecake/ https://thezett.com/passionfruit-curd-cheesecake/#respond Tue, 18 Mar 2025 16:23:19 +0000 https://thezett.com/?p=274039 Creamy Passionfruit Curd Cheesecake. Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

Der Beitrag Creamy Passionfruit Curd Cheesecake erschien zuerst auf Kimberly Zett.

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Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

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March 18, 2025 by Kimberly

Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min + overnight

SERVES

8 slices

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This cheesecake is for those who love their desserts creamy, tangy, and just a little extra. A smooth, rich filling sits on a buttery vanilla cookie crust, finished with a silky passionfruit curd that’s sweet, tart, and totally addictive. It’s got just the right balance: light yet indulgent, classic yet tropical. Whether you’re making this for a special occasion or just because you need something incredible in your fridge, this is the kind of dessert that makes people stop mid-bite.

Serve this best chilled, straight from the fridge. It’s perfect on its own but also pairs well with a strong espresso, a glass of dessert wine, or, let’s be real, just a fork and five minutes of alone time.

Store leftovers in an airtight container in the fridge for up to 4 days. The texture stays beautifully creamy, and the curd keeps its glossy finish.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake

LET’S MAKE A PIECE OF HAPPINESS

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Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

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  • Author: Kimberly
  • Total Time: 60 min + overnight
  • Yield: 8-16 slices 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • 28 cm / 11” cake pan
  • deep baking tray or dish larger than the cake pan
  • food processor
  • large mixing bowl
  • whisk
  • aluminum foil
  • small pot

Ingredients

Units
CRUST
  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter
FILLING
  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs
PASSIONFRUIT CURD
  • 2 passionfruits
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
  2. Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
  3. Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
  4. Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
  5. Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
  6. Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
  7. Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
  8. Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
  9. Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.
  • Passive Time: overnight
  • Cook Time: 60 min

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Lime Curd CheesecakeLime Curd Cheesecake White Chocolate Shortbread Passionfruit BarsWhite Chocolate Shortbread Passionfruit Bars Carrot Cake & Cream Cheese FrostingCarrot Cake & Cream Cheese Frosting Rhubarb Strawberry Almond GaletteRhubarb Strawberry Almond Galette

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]]> Lime Curd Cheesecake https://thezett.com/lime-curd-cheesecake/ Mon, 22 Jul 2024 08:00:26 +0000 https://thezett.com/?p=268777 Lime Curd Cheesecake. Experience pure bliss with every bite of this lime curd cheesecake. Its creamy texture and tangy lime burst create a dessert that’s simply irresistible and unforgettable.

Der Beitrag Lime Curd Cheesecake erschien zuerst auf Kimberly Zett.

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Lime Curd Cheesecake

Lime Curd Cheesecake

JUMP TO RECIPE
JUMP TO VIDEO

July 22, 2024 by Kimberly

Experience pure bliss with every bite of this lime curd cheesecake. Its creamy texture and tangy lime burst create a dessert that’s simply irresistible and unforgettable.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

3 hrs + 40 min + overnight

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Discover the ultimate treat with this lime curd cheesecake. This creamy cheesecake sits atop a golden Oreo cookie crust, bringing together the perfect blend of tangy and sweet. It’s a showstopper dessert that’s incredibly easy to make and even easier to love. Whether you’re a cheesecake enthusiast or a lime lover, this dessert will quickly become your go-to for any occasion.

For a clean cut, use a sharp knife dipped in hot water and wiped dry. Garnish each slice with a thin lime slice or a dollop of whipped cream for that extra touch. It’s perfect for summer gatherings, dinner parties, or just a special treat to enjoy with your loved ones. Everyone will be asking for a second piece!

To keep your lime curd cheesecake fresh, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Lime Curd Cheesecake
Lime Curd Cheesecake

LET’S MAKE A PIECE OF HAPPINESS

Print
Lime Curd Cheesecake

Lime Curd Cheesecake

  • Author: Kimberly
  • Total Time: 3 hrs 40 min + overnight
  • Yield: 16 1x
Print Recipe

Description

GOOD TO HAVE ON HAND

  • oven
  • spring form pan 28 cm / 11″
  • deep baking tray that fits the spring form pan
  • food processor
  • microwave (or small saucepan)
  • large mixing bowl
  • whisk
  • aluminum foil
  • small saucepan
  • zest grater

 

Ingredients

Units
CRUST
  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter
FILLING
  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs
LIME CURD
  • 2 limes
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
  2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
  3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
  4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
  5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
  6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
  7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
  8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
  9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!
  • Passive Time: 3 hours + overnight
  • Cook Time: 40 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Creamy Passionfruit Curd CheesecakeCreamy Passionfruit Curd Cheesecake Shortbread Ganache BrowniesShortbread Ganache Brownies White Chocolate Coconut Lime CookiesWhite Chocolate Coconut Lime Cookies Double Chocolate Cookies with Strawberry FrostingDouble Chocolate Cookies with Strawberry Frosting

Der Beitrag Lime Curd Cheesecake erschien zuerst auf Kimberly Zett.

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