double lemon cheesecake

First, create your individual moulds:
Cut rectangles out of acetate sheets – 8 inches in length, 3 – 4 inches in height. If you have an A4 sheet, just cut into 3 even strips.

Tape ends to form a cylinder.
Place onto a tray lined with baking paper.

Biscuit base
18 biscuits for the base (I used Arnotts Nice, but Buttersnaps or Digestives would work well too) 

95g butter, melted
Rind of 1 lemon or lime
1 teaspoon mixed spice

Put biscuits in the food processor and process to coarse crumbs.
Tip into a mixing bowl, and combine with lemon rind and mixed spice.
Pour in melted butter and stir, ensuring all crumbs are evenly coated.
Spoon into individual prepared rounds and pack down tightly (the thin end of a pestle is useful for this).
Place in the fridge for 30 minutes or more, until firm.

Cheesecake layer
300g cream cheese, softened

400g condensed milk
285ml thick double cream
150ml lemon juice
Rind of the lemons used to make your juice (approx 4 medium sized lemons)

Start by placing the cream cheese in a mixing bowl beat using an electric mixer until soft.
Slowly add condensed milk and continue beating until smooth.
Add the thick double cream.
Slowly add the lemon juice. Then add the lemon rind. Continue to beat until you have a beautifully creamy mixture and it starts to thicken.
Pipe or spoon on top of the prepared biscuit bases, making sure it is evenly spread to the edges. Smooth out the top.
Refrigerate for 1 hour or more, until cheese layer is set.

Lemon Curd
80ml lemon juice

Rind of the lemons used to make your juice (approx 2 medium sized lemons)
½ cup caster (superfine) sugar
¼ cup cornflour
¾ cup water
30g butter, chopped into small cubes
2 egg yolks

Combine lemon juice, lemon rind, sugar, cornfour and water in a small saucepan. Stir over a medium heat until the mixture boils and starts to thicken. Take the saucepan off the heat before mixture is completely thickened and add the cubed butter. Stir vigorously until the butter is completely combined. Slowly add the egg yolks and mix until completely combined.
Pipe or spoon the curd on top of the cheesecake layer, again ensuring that you spread the mixture right to the edge.  Smooth out the top.
Refrigerate for a further 30 minutes or more, until completely set.
If you finish making the lemon curd, but your cheesecake layer is not completely set, store the lemon curd in the fridge with a layer of cling film directly on top of the curd. This will prevent a “skin” forming on top. Then just pipe or spoon it on top of the cheesecake to form the top layer of your dessert.

To serve, carefully remove acetate mold and garnish with segmented oranges and a sprig of mint.


* cheesecake adapted from Nigella Lawson online
* lemon curd adapted from ‘Petit Fours – a fine selection of sweet treats’, Murdoch books


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