Today, I had some lemons, cream, and cookies that urgently needed to using. Cue this ridiculously easy lemon curd cheesecake, with a minimum number of ingredients yet maximum flavour. That it’s almost gone entirely half an hour after I took it out of the freezer is proof of its deliciousness. My family just won’t stop eating…
For the curd:
80g sugar or substitute
Juice and rind of 2 lemons
For the cheesecake:
400g cookies (I took a mix of lemon and choc chip cookies – but think reasonably about which flavours will match)
75g lactose free butter
400g lactose free cream cheese
200g lactose free heavy cream
100g sugar or substitute
125g lemon curd
For the lemon curd, put all the ingredients into a pot on top of another pot with boiling water. Keep mixing vigorously for about 5 minutes until the mix starts to thicken. Put into a jar to cool down (and keep away from your mother so she doesn’t eat it all😄)…
For the cheesecake, start by making the base: break up all the cookies and crumb with your hands. Add the melted butter and mix until it comes together in a sticky dough. Press to the bottom and sides of a pre-oiled round baking tin and put in the fridge to set.
Next, make the cheesecake mix. Beat the cream and sugar until the cream comes together in stiff peaks. Add the cream cheese and lemon curd and mix again until well combined.
Put the mix in the tin and put in the freezer for 1,5 hours. It’ll be ready to serve. You can leave it for another hour which will allow it to set further, but my family simply wouldn’t wait…