My absolute new favorite! I’ve always loved cheese cakes and this tops them all. If you are a lemon lover like me, this will become your favourite.
prep time 15 + 10 min refrigerating time 4h or more
ingredients
for the crust
- 200g Digestive biscuits, crumbled
- 100g unsalted butter, melted
for the filling
- 250g double cream/heavy whipping cream
- 300g lemon yogurt
- 200g full fat cream cheese (Philadelphia)
- 10g gelatine sheets
- juice of 1 lemon
- 100g caster sugar
for the topping
- 100 ml lemon juice (2 lemons)
- 100 ml orange juice
- 70g caster sugar
- 15g corn starch
for decoration
- 2 lemons, cut into slices
1. Line a 26 cm round springform pan with a parchment paper on the bottom.
2. Crush the biscuits in a bag with a rolling pin or in a food processor into a fine crumb. Mix the melted butter into the crumbs and press into the pan. Refrigerate for 15 min.
3. Place the gelatine sheets in a bowl of cold water.
3. Whip the cream. In another bowl beat yogurt, cream cheese and sugar. Then beat the cream into the filling.
4. Pour the juice of 1 lemon in a small pan, squeeze the gelatine sheets and add to the lemon juice and place on stove top on low heat for a 1 minute until the gelatine melts. Add this to the cream filling.
5. Take the crust pan from the fridge and spread the cream filling over the biscuit base, and then leave to set in the fridge fully for at least 3 hours. Or 1 hour in the freezer.
6. After 3 hours when the cake is set, mix in a small pan or pot for the curd the lemon and orange juice, sugar and corn starch. Keep stirring for 3-4 minutes on low heat until the curd starts to thicken. It will turn bright yellow. Turn off the heat.
7. Keep stirring while the curd cools down. Take the cake from the fridge and pour the curd on top, move the pan slightly in a rotatory movement for the curd to set evenly. Place once again in the fridge for 1 hour.
8. Open the springform pan and carefully slide the cake onto a serving plate or tray. Decorate with lemon slices cut into halves.
BUON APPETITO!