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.
Servings: 4 people
- 50 g plain biscuits
- 1 tbsp almond meal
- 30 g butter
- 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
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.
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.