For those times when you are in desperate need of an easy-to-make dessert. It takes around 25mins to make and then a few hours to set- simples :) No pic this time round unfortunately.
Ingredients:
Base:
250 gms biscuits (I used 75% shortbread biscuit and 25% oat biscuits- only because I had some at home)
50 gms melted butter (since the shortbread is already rich in butter, you get away with using lesser. Otherwise the ratio of biscuit to butter is 2:1)
Topping:
200 gms cream cheese (I used plain Philadelphia)- should be at room temperature
4 Tbsp sugar
200 gms Lemon curd (yeah - I cheated and used the store bought one)
200ml double cream
Method:
1. Crush the biscuits to an almost fine powder (easiest in a food processor. Or can be done by placinf biscuits in a bag and then using a rolling pin)
2. Add the melted butter to the biscuit powder and mix well.
3. Layer this on to the base of a well buttered springform cake tin. Press down with a spoon or your fingers to even it out and to compress it.
4. Put it under the grill (or bake) for 5mins (just to let it set a little). Remove from oven and let it cool.
5. Add sugar, cream cheese and lemon curd and mix well.
6. Add half the cream and mix well. Check if more sugar/ lemon curd is required (per your taste).
7. Add the remaining cream and mix well. Check if the consistency is thick (like whipped cream). If not, use a balloon whisk to make it thick. I used really thick double cream and didn't need to use the whisk at all.
8. Pour the mixture onto the biscuit base. Even it out and swirl the top to create a pretty pattern (looks nice)
9. Set in the fridge for couple of hours. I put it overnight (around 7 hours)
Enjoy the cheesecake with a nice cuppa.
Ingredients:
Base:
250 gms biscuits (I used 75% shortbread biscuit and 25% oat biscuits- only because I had some at home)
50 gms melted butter (since the shortbread is already rich in butter, you get away with using lesser. Otherwise the ratio of biscuit to butter is 2:1)
Topping:
200 gms cream cheese (I used plain Philadelphia)- should be at room temperature
4 Tbsp sugar
200 gms Lemon curd (yeah - I cheated and used the store bought one)
200ml double cream
Method:
1. Crush the biscuits to an almost fine powder (easiest in a food processor. Or can be done by placinf biscuits in a bag and then using a rolling pin)
2. Add the melted butter to the biscuit powder and mix well.
3. Layer this on to the base of a well buttered springform cake tin. Press down with a spoon or your fingers to even it out and to compress it.
4. Put it under the grill (or bake) for 5mins (just to let it set a little). Remove from oven and let it cool.
5. Add sugar, cream cheese and lemon curd and mix well.
6. Add half the cream and mix well. Check if more sugar/ lemon curd is required (per your taste).
7. Add the remaining cream and mix well. Check if the consistency is thick (like whipped cream). If not, use a balloon whisk to make it thick. I used really thick double cream and didn't need to use the whisk at all.
8. Pour the mixture onto the biscuit base. Even it out and swirl the top to create a pretty pattern (looks nice)
9. Set in the fridge for couple of hours. I put it overnight (around 7 hours)
Enjoy the cheesecake with a nice cuppa.
