Abewsha
10-04-2011, 04:04 PM
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MY OWN RECIPE LEMON CURD CHeeZ Cake..
Ingredients
For the base:
1/2 a large pack of digestive biscuits
a handful of dark brown sugar
50g unsalted butter
mixed nuts (I used hazelnuts, brazil nuts and walnuts)
For the filling:
400g mascarpone
1 (284ml) pot double cream
Cream cheese 2 pack
200g caster sugar (vary depending on preference)
zest, and juice of half a lemon
Lemon curd topping:
zest and juice of 2 1/2 lemons
220g caster sugar
55g unsalted butterPreparation
2 eggs
Prep: 30 mins | Extra time: 2 hours, chilling
method..
1. Put the digestive biscuits and nuts (if using) into a bag and bash with a rolling pin into crumbs. Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits/nuts. If you find they are not well coated, melt more butter and add this. When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin. Place in the fridge to cool.
2. Whisk together the mascarpone, lemon zest and juice and caster sugar. Whisk the double and cream cheese in a seperate bowl to form firmish peaks. Add the double cream to the cheese mixture, whisk until smooth. Pour the cheese mixture onto the biscuit base and smooth with a spatula. Put in the fridge for 1-2 hours.
3. If you want to make your own lemon curd, do this while the cheesecake is setting: Add the butter and sugar to a glass bowl and place this over a pot of simmering water. Once the butter has melted add the lemon zest and juice (I like to well squeeze the lemons). Keep stirring until mixed.
4. Beat together the eggs and slowly add these to the glass bowl stirring constantly but not too fast.
5. Now.. keep stirring for around 30-40 minutes. Eventually the mixture will thicken and the spoon will leave a trace through the mixture allowing you to see the bowl. If unsure just keep going for a little longer.... it shouldn't do any harm.
6. Empty into a container and allow to cool. (Do not add to cheesecake while hot.)
7. After 1-2 hours you can add the curd to the cheesecake. Smooth over and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time. Keep refrigerated. I couldn't help trying the cheesecake after 2 hours... its was very soft but I find that delicious! I have just had another piece after being in overnight and it is completely firm. Your choice.
MY OWN RECIPE LEMON CURD CHeeZ Cake..
Ingredients
For the base:
1/2 a large pack of digestive biscuits
a handful of dark brown sugar
50g unsalted butter
mixed nuts (I used hazelnuts, brazil nuts and walnuts)
For the filling:
400g mascarpone
1 (284ml) pot double cream
Cream cheese 2 pack
200g caster sugar (vary depending on preference)
zest, and juice of half a lemon
Lemon curd topping:
zest and juice of 2 1/2 lemons
220g caster sugar
55g unsalted butterPreparation
2 eggs
Prep: 30 mins | Extra time: 2 hours, chilling
method..
1. Put the digestive biscuits and nuts (if using) into a bag and bash with a rolling pin into crumbs. Melt the butter and brown sugar in a saucepan and when melted mix with the biscuits/nuts. If you find they are not well coated, melt more butter and add this. When the biscuit mixture is well coated press into a deep 23cm (9 in) round cake tin. Place in the fridge to cool.
2. Whisk together the mascarpone, lemon zest and juice and caster sugar. Whisk the double and cream cheese in a seperate bowl to form firmish peaks. Add the double cream to the cheese mixture, whisk until smooth. Pour the cheese mixture onto the biscuit base and smooth with a spatula. Put in the fridge for 1-2 hours.
3. If you want to make your own lemon curd, do this while the cheesecake is setting: Add the butter and sugar to a glass bowl and place this over a pot of simmering water. Once the butter has melted add the lemon zest and juice (I like to well squeeze the lemons). Keep stirring until mixed.
4. Beat together the eggs and slowly add these to the glass bowl stirring constantly but not too fast.
5. Now.. keep stirring for around 30-40 minutes. Eventually the mixture will thicken and the spoon will leave a trace through the mixture allowing you to see the bowl. If unsure just keep going for a little longer.... it shouldn't do any harm.
6. Empty into a container and allow to cool. (Do not add to cheesecake while hot.)
7. After 1-2 hours you can add the curd to the cheesecake. Smooth over and allow to set for another 2 hours for a soft filling or leave in overnight if you have the time. Keep refrigerated. I couldn't help trying the cheesecake after 2 hours... its was very soft but I find that delicious! I have just had another piece after being in overnight and it is completely firm. Your choice.