This lovely, simple lemon cheesecake recipe tastes sweet and citrusy. This is a simple recipe to serve after dinner to delight your guests, but it works as a lovely lemony treat for summer teatimes as well. There’s no baking involved either! A gorgeous light, fresh cheesecake with no baking required - the perfect emergency summer dessert! Once you've perfected this recipe, you'll want to make it time and time again. Not only is this cheesecake made with fresh lemons, it's also made with lemon curd which makes it extra tangy and flavoursome.
1-2 lemonsHalf lemon juiced4-6 biscuits ( any you like)100 grams of white chocolate140 ml or 1 can of double cream or whipping cream30 gr of icing sugar100 grams soft cheese (full-fat, such as Philadelphia)125 grams mascarpone cheese1 tsp of vanilla extract
Step 1 : Make your cheesecake. In a bowl, add your cream cheese and mascarpone cheese. Then add icing sugar, vanilla extract and mix everything until smooth. Whisk your heavy/double cream until soft peaks with sugar and mix together with the cream cheese. Add melted white chocolate and mix again. Add lemon juice and zest and mix well. Step 2 : Divide the mixture into two bowls. Step 3 : Then add yellow food colouring into one bowl to get the yellow colour if you wish, or leave it white. Step 4 : To assemble, take your moulds, you can also use a large pan instead of making smaller desserts. It would be an 18 cm pan. I am using mini moulds with different shapes. Start with crushed biscuits of your choice at the bottom. Then add white chocolate cheesecake, and home made lemon curd. You can watch how to make it in my previous video ( link above) Then add yellow cheesecake and white again. Place in a freezer for 4-6 hours. Step 5: Make your mirror glaze, let it cool to the right temperature and pour over each cheesecake bombe. Decorate the way you like and place them back into the fridge for at least 30 min to defrost completely before eating. Enjoy!