The lemon cheesecake is a traditional dessert that is so zingy and zesty. This version of the lemon cheesecake needs no baking and takes very less time to prepare and set and can be made in advance for a fancy dinner party or brunch. The cheesecakes are served in a sophisticated way, in a shot glass that makes it easier to serve individual portions. The cheesecake is topped with a zingy and tart homemade lemon curd which makes it very well balanced to the sweet, rich and creamy layers beneath.
Cooking Time: 45 mins + chill time Serves: 6
For the base:
- Plain Digestive Biscuits: 100 gm
- Butter (Unsalted): 50 gm
For the filling:
- Cream Cheese: 200 gm
- Cream: 1 cup
- Caster Sugar: 1/4 cup
- Vanilla Extract: 1 tsp
For the lemon curd:
- Caster Sugar: 200 gm
- Grated zest of 4 lemons
- Juice of 3-4 lemons
- Egg Yolks: 4
- Butter: 100 gm
- For the filling, beat whipping cream till soft peaks form. In another bowl, whip cream cheese till it becomes smooth and there are no lumps. Add caster sugar and vanilla extract and whip again. To this, add whipped cream and combine using a spoon or spatula. Transfer this mixture to a piping bag and refrigerate to chill and set for 2-3 hours.
- For the base, blitz the digestive biscuits in a food processor. Add melted butter and mix till it forms the texture of sand. Transfer adequate amount of it to the shot glass or any type of glass you are using and press it down with a spoon to form the base. Keep it in the fridge till the lemon curd is prepared.
- For the lemon curd, on a saucepan combine caster sugar, lemon zest, lemon juice and butter and place it on a low heat and stir till the butter melts.
- Whisk the egg yolks to combine and slowly add it to the warm mixture in the saucepan. With heat on stir this mixture continuously until it falls as a thick ribbony consistency from the spoon. Set aside to cool.
- To serve, pipe the cream cheese filling to the shot glass and above that a tablespoon of the lemon curd and garnish with a sprig of mint leaves.