Zesty lemon cheesecake
A dessert or a treat, this recipe only takes 30 minutes to make and is fresh, tangy, and oh so tasty – a cheesecake that promises comfort in the form of classic flavours.
INGREDIENTS | Makes 16 pieces
Base
250g packet malt biscuits
100g butter, melted
Lemon Topping
250ml thickened cream
250g cream cheese, softened
2 Tbsp caster sugar
2 Tbsp lemon juice
1 cup lemon curd
METHOD
- Line the base of a 20cm square slice tin with baking paper.
- To make the base, place the biscuits in a food processor and blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour into the prepared tin. Spread out to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
- To make the lemon topping, add the thickened cream to the bowl of a stand mixer. Whisk on high for 1 minute until fluffy. Add the cream cheese, sugar, lemon juice and half the lemon curd. Whisk on high for a few minutes until well combined, scraping down the sides as you go.
- Pour the topping on top of the chilled base and spread out evenly. Dollop the remaining lemon curd over the top and use a spoon to swirl it through. Chill overnight to set completely.
- Once set, remove from the tin and carefully remove the baking paper from the base. Slice into 16 even pieces using a sharp knife, wiping the knife clean with a paper towel between each slice.
- Place on a serving plate and serve immediately, or store in an airtight container in the fridge for up to 5 days.
Vanya’s tips + tricks
- Thickened cream contains gelatin, which helps the slice to set.
- Swap the malt biscuits for milk arrowroots, Super Wines or another plain biscuit of your choice.
- Instead of a lemon curd on top you could use 1/2 cup fruit compote or jam.
Recipe extracted from Everyday Comfort Food by Vanya Insull, photography Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $39.99.
