Lemon Curd No-Bake Cheesecake | Episode 426

23:05

SERVES: 6
PREP TIME: 20 MINS
COOK TIME: 0 MINS
TOTAL TIME: 4 H 20 MINS











Ingredients
  • 150g digestive biscuits
  • 80g butter, melted
  • 300 ml heavy cream, cold +5 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 200g white chocolate, melted
  • 400g philadelphia original 
  • 200 ml lemon curd 
  • 18 cm springform

Method:

1. Make the bottom: Crush the biscuits into crumbs using a food processor, or by putting the biscuits into seal-able bag and bashing them with a rolling pin. Melt the butter and stir into the crumbs, then pour into the springform. Use the back of a spoon or your hand to push it down firmly and evenly into the tin. Allow to set.

2. Add the heavy whipping cream and powdered sugar to a large mixer bowl fitted with a whisk attachment. Whip on high speed until stiff peaks form. Add the melted white chocolate, vanilla extract and the philadelphia, whisk until smooth. Spread filling into crust and smooth down the top.

3. Transfer to the refrigerator and allow to set for at least 4 hours or overnight. 

4. Remove from the refrigerator and use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. 

5. Spread top of the cheesecake with the lemon curd then refrigerate for at least 2 hours to set. Using a clean sharp knife, cut into slices for serving. Cover and store leftover cheesecake in the refrigerator for up to 5 days.







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