Hi Ed! If you try my cheesecake, let me know how it goes! Everything was homemade here—the cake base, the cheesecake, the lemon curd, the candied kumquats, lemons, and clementine peel roses. A biscuit de Savoie is a type of sponge cake. It has no butter in the batter, so it’s very dry unless syruped. The texture is spongier than a genoise, and the biscuit de Savoie can take more syrup without becoming too soggy. It was a good choice for the cheesecake, because I soaked the cake with a bit of Frangelico before using it as the base. There was definitely a lot of liquid. It almost got soggy, and if I had used a genoise, it probably would’ve been too soggy. However, a genoise works fine as a base as long as you are not adding extra liquids.
All the recipes are from Rose’s The Cake Bible. The candied kumquat recipe is on one of Rose’s blog posts, and the candied lemon slices were from The Pie and Pastry Bible (used in one of the lemon tartlets). The lemon curd recipe is in The Cake Bible and The Pie and Pastry Bible.
The lemon curd must be freshly made, because it has to still be liquid enough to pour over the cheesecake. After pouring and chilling, the lemon curd will set into a smooth layer on the top. Do the pouring while the cheesecake is still in the pan. That way, the curd won’t run over onto the sides, which would look kind of messy.