The unveiling! The cheesecake and the curd ended up setting up really nice and firm in the fridge after sitting there overnight, for about 16 hours. The curd became something like a tasty spread or jam, that easily and evenly distributed itself across the top of the cheesecake.
Note: when covering up your cheesecake, really make sure that it has room to breathe but is protected from any outside condensation in your refridgerator. When I took the top off of mine, there was just a tiny bit of condensation that had formed so it diveted the top of the cheesecake. Bummer. But, since this one has a yummy lemon topping, no one will be able to tell. 🙂
All in all, its delicious! Not exactly low fat but worth the indulgence.
Thanks and happy eats,
- Make it: Preserved Lemon Curd Cheesecake, part 1. (theheartyserving.com)