How often do we think about creamy cashew butter mixed with tart lemon curd – and then served into a decadent treat made with subtly sweet oatcakes?
Most people would retort, “never. not often. definitely on less than occasion.”
My response, though, is ALL THE TIME.
I like texture. I like the play of taste: sweet, salty, creamy, tart, and sour – and then lots of crunch.

This, my friends, is a heavenly dessert made precisely for me. I’d love to rub both cashew cream and lemon curd all over my body someday and indulge.
Yes, TMI, but deal with it.
At least bake this amazing Creamy Cashew Lemon Curd Cheesecake and deal with the deliciousness of THAT!

Creamy Cashew Lemon Curd Cheesecake

Crust:
2 pkgs. Effie’s Oatcake Crackers, pulsed into a fine crumb
8 Tbs. Kerrygold butter, softened

Preheat the oven to 400 degrees.
Line a spring-form, quick-release cheesecake pan with parchment paper.
Process the Effie’s and Kerrygold together until a beady sand-like texture.
Press into the bottom of the prepared cheesecake pan.

Bake for 10-15 minutes, until golden brown. Remove from the oven to cool.
Meanwhile, prepare the cheesecake filling.

Vanilla Cheesecake Filling:
16 oz. cream cheese, room temperature
15 oz. sour cream, room temperature
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. sea salt
5 large eggs

Process all the filling ingredients together in the bowl of the food processor, until smooth and well mixed.

Pour over the somewhat cooled Effie’s crust. Make sure the cream cheese filling is evenly spread over the crust.

Reduce the oven temperature to 300 degrees.

Bake for 45-75 minutes, until the center of the cheesecake is fully set. (Yes, it may crack in the center, but that’s okay- this layer will be covered). The cheesecake is fully set when a jiggle to the pan is solid, without ingredients jiggling around.

Remove from the oven and cool.

Meanwhile, prepare the cashew butter layer.

Cashew Butter Layer:
16 oz. smooth cashew butter

16 oz Lemon Curd

Process in the food processor until super duper smooth, warm, and creamy. Add a touch of cream and sugar, if you really want this to be decadent.

Once the cheesecake layer has cooled, spread the cashew cream layer atop.

Finally, after chilling again, warm the Lemon Curd just slightly and cleanly spread over the top of the cheesecake.
Chill for several hours.

Dust with powdered sugar before slicing and serving this decadent delight!