Encased with Lemon Crisp biscuits, this simple no-bake lemon and white chocolate cheesecake will be a new dessert favourite.
Prepare : 7.00
Servings - 12
Super easy
INGREDIENTS
2 x 250g pkts Arnott’s Lemon Crisp biscuits, plus extra, to serve
75g butter, melted
750g cream cheese, chopped, at room temperature
250ml (1 cup) thickened cream, plus extra, whipped, to serve
140g (2/3 cup) caster sugar
140g (1/2 cup) lemon curd
1 tablespoon finely grated lemon rind
Yellow food colouring, to tint
80ml (1/3 cup) boiling water
1 tablespoon gelatine powder
125g white chocolate, melted, cooled slightly, plus extra, shaved, to serve
2 teaspoons vanilla extract
METHOD
Step 1 Grease the base and side of a 20cm round springform pan and line base and side with baking paper. Process half the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Transfer biscuit mixture to the prepared pan. Use a straight-sided flat-bottomed glass to press mixture evenly over the base. Arrange remaining biscuits around the side of the pan. Place in the fridge for 30 minutes or until base is firm.
Step 2 Place 375g cream cheese, 1/2 cup cream and 1/3 cup sugar in a clean food processor. Process until smooth. Add the lemon curd, rind and a few drops of food colouring to tint. Process until combined.
Step 3 Place 2 tablespoons boiling water in a small heatproof bowl. Sprinkle with 2 teaspoons gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour enough boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour into the prepared pan and smooth the surface. Place in the fridge for 2 hours until just set.
Step 4 Place the remaining cream cheese, cream and sugar in a clean food processor. Process until combined. Add the white chocolate and vanilla. Process until smooth.
Step 5 Place the remaining 2 tablespoons boiling water in a small heatproof bowl. Sprinkle with the remaining 2 teaspoons gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour into the prepared pan and smooth the surface. Place in the fridge for 4 hours or until set.
Step 6 Remove the cheesecake from the pan and transfer to a serving plate. Serve topped with whipped cream, shaved white chocolate and extra biscuits.
RECIPE NOTES
This cheesecake is best eaten within a day of making.
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