Lemon curd cheesecakes
- Jane Dunn
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Serves 4
Easy
Prep: 20 mins
plus at least 1 hr 10 mins chilling
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Opt for an elegant take on a classic dessert at your next dinner party, served individually in cocktail glasses. These cheesecakes have an extra garnish of whipped cream and fresh lemon to elevate the curd flavour
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g digestive biscuits
-
50g unsalted butter
melted
For the filling
- 250g lemon curd
- 300ml double cream
- 100g full fat soft cheese
For the decoration
-
75ml double cream
-
1 tbsp icing sugar
-
lemon slices
to garnish
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Nutrition: Per serving
- kcal923
- fat75g
- saturates45g
- carbs56g
- sugars41g
- fibre1g
- protein5g
- salt0.7g
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Method
-
step 1
Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and mix with the melted butter, then divide between four coupe or dessert glasses, pressing the biscuit mixture into the base of the glasses slightly. Chill for 10 mins.
-
step 2
Spoon about 25g lemon curd over each of the chilled biscuit bases. Mix the remaining lemon curd with the double cream and soft cheese, whisking until smooth. Divide the lemon filling evenly between the glasses, then chill for at least 1 hr or overnight.
-
step 3
For the topping, beat the cream with the icing sugar using an electric whisk until it’s a pipeable consistency. Spoon the whipped cream into a piping bag and pipe a swirl of cream over each cheesecake (or spoon a dollop over each if you don’t have a piping bag). Decorate each cheesecake with a slice of lemon before serving. Will keep chilled for up to a day.
Recipe from Good Food magazine, June 2022
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