Editor's note: I'm not saying I'm completely behind the door in the kitchen - but when it comes to some topics I'm so far behind the door I'm down the street in the wrong house. I have only recently discovered there are two types of cheesecake - baked and not baked. From examining previous postings, (see the Cheesecake label) I believe I am firmly a fan of the baked variety but can't recall ever having tried the un-baked kind. So in the name of culinary science - to the kitchen! Read on for a delicious unbaked cheesecake recipe - lemons in cake is a vital combo for me.
Musing mini cheesecakes
Like I said sweet stuff isn't normally on my radar but these mini cheesecakes appealed because they are lemon and use mascarpone cheese which is the perfect product for this dessert, silky and glossy - easy to use and they are quick and easy to make.
Here's the recipe :
Mini lemon cheesecakes
6 digestive biscuits
50g/2oz unsalted butter
250g mascarpone cheese
6 tbsp lemon curd
1 tbsp lemon juice
120ml/4 fl oz double cream
3 tsps lemon curd for decoration - optional
You'll need muffin cases
plus a bag you can seal for the biscuits
and your trusted rolling pin for bashing purposes
Place the muffin cases on a tray, ready for transferring to the fridge. Put the biscuits in the bag and bash to a fine crumb, using the rolling pin.
Melt the butter and stir into the crumb then divide between the six muffin cases. Press the crumb firmly to form a base – you can use your fingers, I used my trusted piece of kitchen kit the pastry tamper. Chill in the fridge.
Beat together the cheese, lemon curd and lemon juice – I used a wooden spoon and elbow grease. Whip the cream to soft peaks, fold into the cheese mixture. Spoon the filling into the muffin cases. Decorate each with half a teaspoon of lemon curd and swizzle with a small cocktail stick.
Chill in the fridge until ready for serving.
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