Wednesday, December 8, 2010

Recipe: Lemon Curd Cheese Cake

 This is what you'll need:
12 Digestive crackers
75 grams of butter
250 grams of cream cheese
1 dl of dark muscovado sugar (I used light sugar and it worked fine, dark raw sugar will do as well)
1 tsp of vanilla sugar
1 tsp of lemon zest
2 dl of whipping cream
Lemon curd:  
2 small lemons
2 eggs
4 dl of icing sugar
75 grams of butter

Start by making the crust, you can do this by hand or with a blending machine. I don't have a machine so I do this by hand, and the funnest way to do it is to put all the crackers in a plastic bag and then bang the bag with a hard object or your fist (I used a garlic press). When all the crackers are smashed to crumbs you pour them in to a bowl and mix them with the butter. I kind of screwed up the crust this time, it didn't mix too well with the butter and got "crumby". This may have been because I used whole grain crackers, so maybe that's not a good idea. 
When the crackers and butter has mixed nicely you should put them in the form, press it down a bit so that it forms a good crust, and then put it in the fridge.
Now it's time to make the lemon curd, start by grating the lemons to get the zest (i.e lemon peel), you want to be a bit careful when you do this, and only get the outer layer of the peel. When you're done grating both lemons, put all the ingredients, except for the butter, in a pot and warm it on low heat. Stir it until the texture is thick, and then you add the butter and take it away from the heat. Put the lemon curd away to cool, but don't put it in the fridge while it's still hot! You can take some of the lemon curd and smear it on the crust.

To make the filling, start by whipping together cream and muscovado sugar. You can use an electric whip or a manual one, but be careful not to whip it too hard. Stop when it's no longer liquid and add the rest of the ingredients, you will need to whip it a bit more when you've added the cream cheese, but make sure no to whip it too hard, just make it so that the texture is smooth.

Add the filling to the form with the crust and let it harden in the freezer and add the lemon curd later on, when the cake has harden, then put it in the freezer again. Before you serve it you should put it in the fridge for about 15-20 minutes. 

I like to cred, from whom I stole this recipe and translated it into English.

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