Like a deconstructed eton mess, this cheesecake brings together meringue, jelly and creamy filling in spectacular style.
Ingredients
For the base and filling
- 250g shortbread biscuits
- 150g butter — melted
- 500g cream cheese
- ¾ cup icing sugar
- 300ml cream
- ⅓ cup lemon juice
- A few meringues — crushed
- Edible leaves, to garnish (optional)
For the lemon jelly
- ½ a 85g packet of lemon jelly crystals
- ½ cup boiling water
For the lemon topping
- 150ml cream
- 2 tablespoons icing sugar
- 1 tablespoon lemon liqueur, such as limoncello (optional)
Method
For the no-bake lemon cheesecake
- To make the biscuit base, blitz the biscuits to a fine crumb in a food processor.
- Add the butter and pulse to combine. Press into a 20cm-diameter round springform tin.
- To make the cheesecake filling, beat the cream cheese until smooth. Add the icing sugar and beat until creamy and well combined.
- In a separate bowl, whip the cream until soft peaks form. Add to the cream cheese mixture and= beat until starting to thicken.
- Add the lemon juice and beat until very thick.
- Spread the cheesecake filling over the biscuit base and smooth the top. Leave to set in the refrigerator overnight.
- To make the Lemon Jelly, dissolve the jelly crystals in the boiling water then refrigerate until set.
- To make the Lemon Topping, whip the cream and icing sugar until soft peaks form. Beat in the lemon liqueur, if using.
- Spread the Lemon Topping over the chilled cheesecake and decorate with chunks of Lemon Jelly, crushed meringues and edible leaves, if desired.