1. lightly grease a cake springform pan (200 mm) and line the bottom with parchment paper. Chop cookies in a food processor or place in a neatly sealed plastic bag and crush with a pasta walker. Mix in a baking bowl with the spices and butter until the crumbs are wet. Press firmly onto the bottom and up the sides of the baking dish to make an even bottom.
Set aside to cool for 20 min to firm up. Preheat oven to 180 degrees(gas 2-3).
2.To prepare the filling, beat the cream cheese with a mixer until smooth. Add sugar, juice of one lemon and vanilla flavoring, beat again until smooth. Add eggs one at a time in order and fold in each neatly . Carefully spread the filling on the base, bake for 45 min until it is firm to the touch.
For the topping, mix together the juice of one lemon, sour cream, vanilla flavoring and sugar and spread over the hot curd cake. Dust with nutmeg seasoning and bake for another 7 minutes. Turn off oven, and cool cake with door open. Next, place in icebox until firm. Top with strawberries (optional) Curd cake is usually easier to cut into small pieces if you dip kitchen knife in hot tap water and dry meanwhile.
30 min + cooling time Baking time: approx 50 min
Our tip: It is best to use fresh herbs for a particularly good aroma!
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