Tuesday 30 December 2014

More Pudding - Citrus Cheesecake Recipe

Are you ready for another stunning dessert recipe? Here is the Citrus Cheesecake I made for Christmas lunch. It takes a little more effort to make, but is definitely worth persevering. Its light airy texture and citrus tang make it a favourite in our house.

Citrus Cheesecake

125g (1/2 packet) gingernut biscuits - or any similar biscuit
60g butter

250g cream cheese
60g caster sugar
2 lemons - zest and juice
2 oranges - zest and juice
80g packet of lemon jelly
100ml boiling water
180ml  cream

To make the base: crush the biscuits, either in the food processor (quick) or by hand with a thick plastic bag and a rolling pin (slow, but equally effective). Add the melted butter and blend well. Press into a loose bottomed baking tin that has had the sides lined with baking paper. Refrigerate to set while you make the base.

To make the filling: zest and juice the oranges and lemons. Place the whole lot into a heat proof jug. Add the jelly crystals and boiling water and stir until the jelly is dissolved. 

Place into the fridge to cool, but do not allow to set hard. 

Beat the cream cheese and caster sugar until pale and creamy. 

Once the jelly mixture is cold and beginning to set, fold it into the cream cheese mix. 

Beat the cream until thick, then fold it in. 

Pour over the base and refrigerate for at least 4 hours before releasing from the tin and transferring to a serving platter. 

I've made this recipe for many years now. It's a lovely summer dessert, and especially good if you require a lightly textured end to any meal. We served it with some lightly whipped cream and raspberries.

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