Lemon Curd Cheesecake Dessert
Layered desserts in glasses are great! You let every person know you make a little dessert just for them. This Lemon Curd Cheesecake Dessert is soft, crispy and with a lovely lemon flavour.
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Servings: 12 people
Ingredients
For the lemon curd
- 4 tsp lemon zest from approx 2 lemons
- 120 ml lemon juice 4-5 lemons
- 220 g granulated sugar
- 6 eggs
- 50 g unsalted butter cold and cut into cubes
For the crumble
- 100 g all-purpose flour
- 150 g unsalted butter cold and cut into cubes
- 180 g brown sugar
- ¾ tsp salt
For the no-bake cheesecake
- 400 g cream cheese straight from the fridge
- 180 g icing sugar
- 400 ml whipping cream straight from the fridge
- 1 vanilla pod, only seeds or 1 tbsp vanilla paste or 1 tsp vanilla extract or essence
Instructions
For the Lemon Curd
- Place a pot with water over medium heat. Once it starts to boil reduce the heat until you see only a slight simmer and place a bowl on top. Make sure that the base of the bowl isn't touching the water in the pot.
- Add the lemon juice, zest, eggs and sugar to the bowl. Whisk everything together. Mix every couple of minutes with a spatula until the curd cooks. It's ready when you can see it's more gelatinous. Also, if you draw a shape with the mix on its surface it will stay there. This will take 15-25min. You want to avoid overcooking the curd or it could curdle.
- Remove from the heat and transfer to another bowl through a sieve or colander. The colander will catch large pieces of zest and also any egg that cooked funny. Changing it to another bowl will also stop the cooking process. Add the butter and mix until fully melted and incorporated.
- Let cool completely to room temperature and then refrigerate overnight before using.
For the crumble
- Put everything in a bowl and mix. Pinch the butter cubes with your fingers along with the other ingredients until there are no large bits of butter left.
- Spread the mix on a baking sheet lined with baking paper and bake at 180°C/350°F for 10-15min or until lightly golden.
- Remove the crumble from the baking sheet and break it into small pieces while it's still warm to make it easier for you. You can also use a food processor or place it in a bag and use a rolling pin to break it.
For the no-bake cheesecake
- Whip the cream cheese with the sugar. Start on low speed so that the sugar doesn't go flying everywhere and then on high speed until very very smooth. If you're using a stand mixer, remember to stop mixing every once in a while to scrape down the sides and bottom with a spatula.
- Add the cream a little at a time on medium speed so that it gets incorporated slowly. Once you've added all of the cream, whip on high speed until it looks like a firm whipped cream.
- Fill a piping bag with the filling and reserve.
To assemble
- You can assemble this dessert in glasses or use a trifle bowl.
- Start with a crumble layer, then a cheesecake layer and lemon curd on top. Repeat these layers once again.
- Refrigerate for 2 hours before serving.
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