In Baking

Makes 1.5L

  • 250g smooth cream cheese, at room temperature
  • 200g Staffords Lemon Curd
  • 300g readymade custard, cold
  • 125ml thick Plain, Greek-style yoghurt
  • 375ml fresh cream, whipped


Granadilla sauce:

  • 4 fresh granadillas, halved
  • 100g Staffords Lemon Curd


To serve (optional):

  • crushed meringues
  • fresh mango, sliced



  1. Place the cream cheese and lemon curd into a mixing bowl and whisk until smooth.
  2. Stir in the custard and yoghurt.
  3. Whisk the cream until soft peaks form and fold into the lemon curd mixture.
  4. Place into the bowl of an ice cream machine and proceed according to manufacturer’s instructions. Alternatively, place the mixture into an ice-proof container and freeze for 45 minutes. Remove from the freezer and break up the ice crystals using a fork. Mix well and return to the freeze. Repeat. Then freeze until frozen.
  5. Ten minutes before serving, transfer the ice cream to the fridge.
  6. Serve the lemon curd cheesecake ice cream in scoops, topped with granadilla sauce and some crushed meringues and fresh mango, if desired.
  7. For the granadilla sauce, scoop the seeds out of the granadilla halves and place in a small mixing bowl. Mix to separate the seeds and stir in the lemon curd.
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