Holiday Desserts: Drab-to-Fab Cheesecake

A great way to jazz up your cheesecake is by topping it with a curd, which is a pastry cream made from fruit juice.  It brings a super concentrated flavor to that creamy cheesecake.  If you'd like to make homemade curd, Sally's Baking Addiction has a great recipe.  

Alternatively, store bought curd from reputable brands such as Bonne Maman or Mrs. Darlington's will do the trick and no one will be the wiser:)  

Lemon Curd
https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Ingredients

• 4 large egg yolks (see note)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.