Can we talk about how expensive fruits and veggies are getting?!
I was at the grocery store the other day and I would have had to sell my soul for a few avocados.
Fruits are my favourite thing of all time. I’d choose fruit over candy any day of the week- and I’ve got to say, this whole increase in fruit and veggie prices is not going over well with me.
So when I visited home for the weekend and my parents had this huge bowl of beautiful lemons sitting on the counter for me to use, I nearly cried.
They had found lemons at a great price so they bought tons of them, anticipating that I was coming home for the weekend and could find a way to use them. (They’re the best)
Sometimes I go into the kitchen with a clear idea of what I want to do make and exactly what I’ll need to make it. But other times there’s just something, like a flavour, that I’m craving.
When I saw these lemons I knew they were going to be the stars of the show. Lemon curd instantly came to mind, but I wanted to do something with it, not just make lemon curd. So I rustled around in the fridge and cupboards until I found a couple things that sparked an idea; lemon curd cheesecake!
It’s really light, creamy and super lemon-y. Perfect for the (hopefully) approaching end of winter.
(Recipe from Ina Garten)
3 large lemons worth of zest
4 extra large eggs
1/4 pound unsalted butter, room temperature (1 stick)
1 1/2 cups of granulated sugar
1/2 cup lemon juice (3-4 lemons)
1/8 teaspoon salt
- Zest lemons
- In a kitchenaid with a paddle attachement, mix together lemon zest and sugar until combined
- Add butter, mix until fluffy (1-2 minutes)
- Add eggs, one at a time
- Slowly pour in lemon juice and add salt
- Transfer to a medium sized pot on the stove top and mix continuously until thick (around 10 minutes)- the curd should be thick enough that you can draw a line on the back of your spatula and it will stay.
- Remove from heat, put into a bowl or spread onto a cookie sheet to cool. Cover with cling film to avoid a skin forming. (Make sure the cling film is fully touching the lemon curd)
750 ml whipping cream
500 g cream cheese (two blocks), room temperature
2 lemons worth of zest
1/3 cup icing sugar
2 boxes of 150g/5.3 oz Walkers Shortbread cookies (or any shortbread cookies!)
6 tablespoons unsalted butter, melted
- Put cookies into a ziplock bag and smash until it resembles sand and put into a medium sized bowl
- Add melted butter and mix until combined
- Press firmly and evenly into the bottom of a 8″ springform pan, put in the fridge until ready to use. (Don’t go too crazy pressing it down, if you pack it down too tightly, you won’t be able to scoop it out later!)
- In a kitchen aid with whisk attachment, beat whip cream to medium peaks. Set aside.
- In the kitchen aid with the paddle attachment, beat cream cheese until smooth (1-2 minutes)
- Add lemon zest and icing sugar, mix to combine.
- Add whipped cream in 3 inclusions, mixing on slow between additions.
- Pour half of the cheesecake mixture into prepared pan with cookie base. Then spread about 1-1 1/2 cups of lemon curd on top. Let sit in the fridge for 10-15 minutes and allow to get slightly firm.
- Remove cake from the fridge and fill with the remaining cheesecake mixture.
- Smooth with pallet knife, cover with cling film and refrigerate overnight.
- Remove from the fridge and warm the sides of the pan with your hands. This should be enough for a clean release of the spring-form pan, but if not, carefully run a warm knife around the cake before releasing.
- Serve with even more whipped cream!
I decorated the top of the cheesecake with very thinly sliced lemons. If you aren’t serving it right away you can brush them with simple syrup to keep them glossy and fresh looking. But I left them as is, so that when we sliced the cake to serve, we removed the lemons and plopped them in everyone’s water glasses so as not to waste them!
Hope you enjoy!
Thanks for stopping by x