No-bake Lemon cheesecake
An easy no-bake lemon cheesecake with nut crumble made from lemon curd
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Ingredients
- 125 grams crème fraîche
- 250 grams cream cheese cheese
- 100 grams icing sugar
- 150 - 170 ml lemon curd
- 250 ml cream
- 3 leaves Gelatine
- Fresh raspberries for garnish
Nut crumble
- 125 grams flour
- 85 grams butter
- 50 grams macadamia nuts
- 50 grams almonds
- 55 grams Demerara sugar
- 1/2 tsp vanilla extract
Instructions
- To make the crumble topping, preheat the oven to 160°C/Gas mark 3. Combine all the ingredients in a food processor and blend until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Remove when the mixture is golden brown and set aside to cool.
- For the cheesecake, soak the gelatine in a bowl of cold water for about 5 minutes, and use a little bit of the cream and melt the gelatine over a double boiler. Set aside to cool.
- Mix together the crème fraîche, cream cheese, sugar, and lemon curd (I used an electric stand mixer with a whisk attachment).
- Put the cream in a separate bowl and whisk until stiff. Gently fold the gelatine into the cream mix and gradually fold the stiff cream into the cream cheese mixture little by little until completely combined.
- To assemble the cheesecake, spoon out a layer of crumble at the bottom of your serving glass and top with a good dollop of lemon cheesecake mix. refrigerate until ready to serve.
- Decorate with fresh raspberries
Notes
Storage Instructions
- Store the assembled desserts in the fridge for up to 4 days.
- Keep the nut crumble separately if you're making ahead to prevent it from going soft.
- Only add the fresh raspberries just before serving.
- These are not suitable for freezing as the texture of the filling can change.
Servings: 6