Normally I’m not one for baking and multi-stage desserts, but this cheesecake is just so good it’s worth it!
I developed this recipe to enjoy with the super fancy bottle of Veuve Clicquot I brought back from a trip to Paris for my step-mother and it’s been a hit every time I’ve served it.
Enjoy!
LEMON SHORTBREAD CRUST
Ingredients
- 1 cup salted butter, softened
- 2 cups all-purpose flour
- 1 cup icing sugar
- 1 tbsp lemon zest (or the zest of a whole lemon)
Method
- Set your oven to 350 Fahrenheit;
- Mix butter, flour and icing sugar.
- Press into a pie plate, working up the edges, or into muffin or mini-muffin cups;
- Bake for 12-15 minutes, or until just starting to brown.
- Take out and let it cool before filling.
LEMON CHEESECAKE
Ingredients
- 2 pkg (250 g ea) cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 2 eggs
Method
- Heat oven to 325 Fahrenheit;
- Cream your sugar and cream cheese and sugar in large bowl until blended;
- Add sour cream and lemon juice and mix until well blended;
- Put your eggs in one at a time and mix until smooth, but don’t over blend or whip;
- Pour it into your cooled lemon shortbread pie shell and bake 40 minutes;
- Remove from the oven and let cool 1 hour on the counter, then 2 hours in the fridge.
LEMON CURD
Ingredients
- 3 eggs
- 1 tbsp or zest of 1 lemon
- 1/2 cup lemon juice
- 1/2 cup sugar
Method
- On a low/medium heat whisk together your lemon juice, sugar, eggs and zest;
- Bring your mixture up to just a simmer, stirring regularly;
- Let it simmer while stirring about five minutes, until it starts to thicken;
- Once it’s thickening take it off the heat, let it cool a bit before pouring it over your cheesecake and put the cake back in the fridge until ready to serve.
Hope you like it!
Cèilidhean 