LEMON CHEESECAKE & LEMON CURD TOPPING WITH ARLA NATURAL CREAM CHEESE

INGREDIENTS

BASE:

100 g butter

150 g crushed whole grain biscuits

FILLING:

4 sheets of gelatin

200 g Arla Natural Cream Cheese

2 egg yolks 

2 dl Crème fraiche 18% 

1 vanilla pod

Zest and juice of 1 lemon

2 egg whites 

50 g powdered sugar

LEMON CURD:

100 g sugar

40 g melted butter

2 eggs

Juice of 3 lemons (1 dl) 

Zest of 2 lemons

 

METHOD

BASE

Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify. 

FILLING

To make the filling, soak the gelatin in cold water for approx. 10 minutes. Split the vanilla pod and scrape out the seeds and mix Arla Natural Cream Cheese with egg yolks, crème fraiche, lemon zest and juice. Remove the gelatin from the water and melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Let the mixture cool until lukewarm. Stir the melted gelatin together with a little of the cream cheese mixture and blend it with the rest. Whisk the egg whites stiff, add powdered sugar and whisk for another 2 minutes. Fold the egg whites with the cream cheese mixture and pour the filling onto the biscuit base. Cover the cake tin and put in the refrigerate until the next day.

LEMON CURD

Whisk egg, lemon juice and sugar in a small pan. Stir at medium heat without bringing it to a boil. When it starts to thicken add butter and lemon zest. Keep whisking until it has thickened and remove from the heat. Allow it to cool in the refrigerator before adding it to the cheesecake. Decorate the cheesecake with lemon zest and serve.