Cheesecake fit for any family celebration
The Jubilee is now somewhat of a distant memory however I can still spy a few celebratory flags left blowing in the early summer breeze. So, there were many street parties paired with, wonderful food, music, smiles, and an overall jubilation for our Queen. Like many a celebration, there is always food. Food, evokes happiness, memories, and joy and with every party there will always be cake! As I always say, let there be cake and plenty of it. Today, however I am sharing with you, my cheesecake, so not a cake but still a wonderful sweet, topped with a crowning glory of berries. This cheesecake will knock your socks off and leaving you wanting more, as all good things do!
The beauty of this cheesecake is the fact that it can be made in 10 minutes and is ready to serve after a couple of hours chilling, no baking necessary. This is my kind of cheesecake for its simplicity, yet the flavour will have you sharing the recipe with your friends and family, as its that good.
The key points are keeping the base biscuit section relatively rough, a rubble texture, so do not use a food processor to blitz your crumbs. Pop the biscuits between a clean tea towel and use a rolling pin to bash them up. The cheese layer uses a combination of both cream fraiche and soft cream cheese. Always use full fat varieties as they combine much easier, then combine with a good quality lemon or orange curd. Using seasonal fruit will keep the top layer, sweet and delicious. I probably have 10 varieties of this cheesecake, so here are a few further options:
Other fruit toppings that you could use could be of course tinned pear slices, peach slices, pineapple, and mango. I also love stewed apples with plump sultanas steeped in amaretto as an alternative topping. Use the recipe as your foundation and go from there, letting your imagination, larder and fridge guide you through the making of your very own cheesecake.
Lemon curd cheesecake
280g digestive biscuits
60g amaretto biscuits (the hard ones)
110g butter, melted
3 tbsp honey
250g fromage frais
4 tbsp lemon curd
2 tbsp caster sugar
1 tsp vanilla extract
1 lemon, zest
- Crumb the digestives and amaretti biscuits into textured rubble.
- Add the honey to the butter, stir and add to the biscuits.
- Spoon the biscuit rubble into the base of your tart or flan dish.
- Use the back of a tablespoon to compact the biscuit base.
- Combine the fromage frais, cream cheese and lemon curd together in a bowl. Add the caster sugar.
- Add the vanilla and lemon zest. Stir to incorporate.
- Add a spritz of lemon juice to the berries and stir.
- Tumble the berries on top of the cheesecake and chill for at least 2 hours.
This cheesecake will benefit from being made a day in advance and keeps for 5 days; however it lasts for about 5 hours in my fridge.
Enjoy. Carmela x