Chocolate cheesecake with lemon curd

Is chocolate and lemon a perfect couple? Well, I took the risk and it seems that yes! This chocolate cheesecake is baked in oven in a double boiler and after cooling is spread with lemon curd. Cheese mixture is delicate, creamy and will melt in your mouth. I added dark chocolate which gave perfect taste – not too sweet, not too bitter. The combination of chocolate and lemon in one bit is surprising but very tasty and addictive. Enjoy!


You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round spring pan 8 inch



  • 170 g tea biscuits
  • ¼ cup + 1 tablespoon butter, melted


  • 500 g cream cheese
  • 1/3 cup sugar
  • 2 eggs
  • 150 ml whipping cream
  • 150 g dark chocolate

Lemon curd:

  • 1 ½ lemons
  • ½ cup sugar
  • ¼ cup butter
  • 1 egg
  • 1 egg yolk

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: pour the cream in a saucepan and heat until hot. Remove from the heat and stir in chopped chocolate. Set aside for 5 minutes then mix until smooth mixture. Cool slightly. In a bowl of a stand mixer beat remaining ingredients until smooth mixture form. Add chocolate cream and mix until incorporated. Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of spring pan sides. Pour the cheese mixture over the biscuit base. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan in the fridge for overnight.

When the cheesecake is in the oven make lemon curd: grate the rind and squeeze the juice of lemons into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the lemon mixture. Stir the mixture constantly over the heat until the lemon curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove cheesecake from the pan and place on a cake stand. Spread the lemon curd on the top. Decorate with grated chocolate and chocolate chips.



 Category: Cheesecakes.

Tags: chocolate, lemon.

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