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Chocolate suggestive lemon cheesecake

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - chocolate suggestive lemon cheesecake. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 12 Jan 2017 17:05
麻豆官网首页入口 Radio 2

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    • 2.

Chocolate Suggestive Lemon Cheesecake

Serves 6-8

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Prep time: 20 mins

Cooking time: 10 mins

Chilling time: 3hrs min

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Ingredients

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Base

200g wholemeal biscuits, finely ground (Nigel used dark chocolate digestives)

50g softened unsalted butter and a little extra for greasing

Filling

250g soft cream cheese (Nigel used Philadelphia)

3 tbsp caster sugar

1 tsp vanilla essence

Juice and zest of 陆 lemon

2 egg yolks, beaten

12g / 1 sachet powdered gelatine (or vegitarian alternative)

3 egg whites

285ml double cream, whipped

Decoration

Plain chocolate

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Method

For the base:

1.听听听听听 Mix the softened butter with ground biscuits (crush them in a plastic bag 鈥� a freezer bag works well and bash them with a rolling pin).

2.听听听听听 Press into a buttered, loose-bottomed or spring-form cake tin (20cm diameter by 4-5cm high, ideally with fluted sides), ensuring you push the mixture up the sides, as well as on the base of the tin.

3.听听听听听 Bake for 10mins in a preheated170C/325F/gas mark 3 oven.听 Allow to cool.

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For the filling:

4.听听听听听 Mix the cream cheese, with the sugar and vanilla essence.听 Add the lemon juice and zest, and beaten egg yolks, and whisk.

5.听听听听听 Dissolve the gelatine in 2 tbsp of warm water, stir well ensuring there are no lumps and add to the mixture.

6.听听听听听 Beat the egg whites until stiff and fold gently into the cheese mixture.听

7.听听听听听 Fold in the whipped cream.

8.听听听听听 Spoon the filling into the biscuit shell and cover with cling film. Chill in the fridge for at least 3hrs, or until ready to serve.

9.听听听听听 Decorate the cake with coarsely grated chocolate curls.

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Broadcast

  • Thu 12 Jan 2017 17:05
    麻豆官网首页入口 Radio 2