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Jamie Olivers Lemon & Rasberry Cheesecake.......
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As some of you might know I have relatives coming for a meal on Friday and I have to cook for 8!
Thanks to other Aber's I have decided to make Chicken Basque (Delia's recipe) and I am considering making Jamie's quick cheesecake (from his 30 minute meals) which looks really easy and looks yummy! However I'm not very keen on lemon curd and was wondering if anyone has any suggestions for something else I could use?
Thanks everyone!
Thanks to other Aber's I have decided to make Chicken Basque (Delia's recipe) and I am considering making Jamie's quick cheesecake (from his 30 minute meals) which looks really easy and looks yummy! However I'm not very keen on lemon curd and was wondering if anyone has any suggestions for something else I could use?
Thanks everyone!
Answers
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Yes its the lemon I dont like so any other suggestions I would welcome! Thanks
Quick Raspberry and Lemon Cheesecake
From 30 minute meals
Cheesecake
50g butter
50g blanched hazelnuts
8 gingernut biscuits
1 lemon
4 heaped teaspoons good quality lemon curd
1 punnet raspberries (approx 150g)
250g light or low fat cream cheese, marscapone cheese or crème fraiche
1 teaspoon of vanilla paste or extract
A splash of milk
1 tablespoon icing sugar
Good quality dark chocolate for grating ( approx 70% cocoa solids
Place 4 tumblers for these cheesecakes into the freezer.
Put the butter into a medium frying pan on a high heat. Wrap the hazelnuts and biscuits in a clean tea towel and quickly bash with a rolling pin. Turn the heat off under the melted butter, tip in the bashed nuts and biscuits and stir. Finely grate in the lemon zest and mix well. Take the tumblers out of the freezer and divide the mixture between them, gently patting it down until firm.
Put 1 heaped teaspoon of lemon curd into each tumbler and top with a few raspberries. Spoon the cream cheese, marscapone or crème fraiche into a bowl and add the vanilla paste or extract and a splash of milk. Stir, then ass the icing sugar and another splash of milk and mix really well until it looks soft and silky smooth. Divide between the tumblers, scrape over a few gratings of dark chocolate and set aside until you are ready to serve.
Quick Raspberry and Lemon Cheesecake
From 30 minute meals
Cheesecake
50g butter
50g blanched hazelnuts
8 gingernut biscuits
1 lemon
4 heaped teaspoons good quality lemon curd
1 punnet raspberries (approx 150g)
250g light or low fat cream cheese, marscapone cheese or crème fraiche
1 teaspoon of vanilla paste or extract
A splash of milk
1 tablespoon icing sugar
Good quality dark chocolate for grating ( approx 70% cocoa solids
Place 4 tumblers for these cheesecakes into the freezer.
Put the butter into a medium frying pan on a high heat. Wrap the hazelnuts and biscuits in a clean tea towel and quickly bash with a rolling pin. Turn the heat off under the melted butter, tip in the bashed nuts and biscuits and stir. Finely grate in the lemon zest and mix well. Take the tumblers out of the freezer and divide the mixture between them, gently patting it down until firm.
Put 1 heaped teaspoon of lemon curd into each tumbler and top with a few raspberries. Spoon the cream cheese, marscapone or crème fraiche into a bowl and add the vanilla paste or extract and a splash of milk. Stir, then ass the icing sugar and another splash of milk and mix really well until it looks soft and silky smooth. Divide between the tumblers, scrape over a few gratings of dark chocolate and set aside until you are ready to serve.
mmmmm it sounds delicious but agree, a bit rich with the lemon curd!
I think you could get away with leaving it out, As you're not going to turn the tumblers out, its not needed to stick the topping to the cheescake or anything, just a flavour addition.Alternatively maybe, use a dash of chocolate, maple or raspberry sauce if you have any.
I think you could get away with leaving it out, As you're not going to turn the tumblers out, its not needed to stick the topping to the cheescake or anything, just a flavour addition.Alternatively maybe, use a dash of chocolate, maple or raspberry sauce if you have any.
this was the first ever of jamie olivers meals i made, i did it just before christmas. it's a really nice pud and i reckon it would work very well with a sharp raspberry coulis instead of lemon curd, i think you do need something tart and tangy to cut through the sweetness of the cheesecake mixture. just make sure you take it out of the fridge for a while before serving as the base is like concrete if you don't!
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