Ever since I read Nigella Lawson’s recipe for her ‘No-fuss fruit tart’ I’ve loved the idea of adding lemon curd to cream cheese to create a cheesecake filling.
I love short-cuts, I really do.
I’ve been playing around with the idea, I can’t help it….and this is what I’ve come up with:
Lemon curd cheesecake with summer fruits and white chocolate
15 digestive biscuits
600g cream cheese
200g lemon curd
zest of 1 lemon
juice of half a lemon
none-half a cup of sugar (try before adding)
various summer fruits for topping, along with a handful of white chocolate chips.
1. Whizz the digestives up in the processor and add the butter which has been melted. Use to line the base and sides of a pie dish.
2. Mix the cream cheese, lemon curd, zest, juice and sugar (if needed) in a mixer. I started off mixing it by hand, but it went really lumpy!
Pour into the pie dish.
3. Put in the fridge for an hour or so to firm up the filling a little, then cover with your Summer fruit. I had a little helper to stone the cherries for me:
Sprinkle chocolate chips over….. (grated white chocolate would be even better here I think)
Put in the fridge to chill.
Mmmmmmmm. It’s lemony and light and fruity….just don’t expect it to cut cleanly…it’s more of a spoon job as it were…