Zesty no-bake lemon cheesecakes
I used Tucker's Natural Vanilla crackers from their Dessert range because they are completely additive-free (and you can win some here) but feel free to substitute them for any wheaten or plain biscuits.
Prep Time10 minutes mins
Chilling time30 minutes mins
Total Time40 minutes mins
Servings: 4 people
Base
- 50 g plain biscuits
- 1 tbsp almond meal
- 30 g butter
Cheesecake mixture
- 250 g cream cheese
- 200 ml fresh cream
- 4 heaped tbsp lemon curd
- 1/2 cup icing sugar
- 1/4 cup lemon juice
- zest of 1 lemon 1/2 tsp reserved for decoration
- 1/4 cup boiling water
- 1 tsp powdered gelatine
Base
Place biscuits in a food processor and blend until you get fine crumbs, add almond meal. Melt butter, add to the mixture. Mix with a spoon until combined. Divide mixture between 4 ramekins, pressing down with a spoon to make an even base. Set aside.
Cheesecake mixture
Place cream cheese in a large bowl, add lemon juice and zest. Whisk until the mixture is combined. In another bowl combine fresh cream and icing sugar and whip until soft peaks form - do not overbeat, you want a fluffy but slightly runny consistency. Dissolve gelatine in 1/4 cup boiling water.
Whisk together cream mixture with gelatine, then fold in the cream until the mixture is smooth.