Saturday, 31 December 2011

Lemon cheesecake (V)

I can't believe I've had this blog for so long and haven't even told you about my cheat's recipe for wheat free lemon cheesecake- maybe cos' the measurements are all approximate and I don't have them to hand. There are a few important tips to remember when making this: one is to use the lemon juice and the yellow zest (preferably from an unwaxed lemon), but take off the zest carefully so as to not get any bits of the white pith as that tastes bitter. Another tip is that I use 'nairns stem ginger oat cakes' for the base as these are wheat free (don't know if they're egg free or nut free though so check the label if unsure). These can be made a couple of hours in advance before serving and kept in the fridge. I'd recommend making these by using a small round mould/ring instead of a medium or large one, because the mascarpone is a bit rich and heavy in a large portion. It's fairly easy when you get the hang of it and look how gorgeous it is:


5 oat biscuits (I use nairns stem ginger oat cakes)
10-15g butter (soften by leaving it out of the fridge for an hour or two)
1 tub (roughly 125g) mascarpone
juice and zest of 1 small (or half a large) lemon
icing sugar to taste (roughly 5-8 teaspoons)

You will also need at least one metal ring mould or metal round pastry cutter ring roughly 6cm diameter would be fine

- Place the biscuits in a bag and crush them by bashing them with a rolling pin, then pour the crushed biscuit crumbs into a bowl

- Stir in the butter so that it combines and clumps up

- Place the metal rings on a serving platter and put 2-3 teaspoons of the biscuit mixture inside the ring, then press down at the bottom using the back of the spoon to make a biscuit base layer

- In a separate bowl, put in the mascarpone (drain off any watery stuff from the mascarpone tub before adding it to the bowl), then gradually stir in some lemon zest, lemon juice and icing sugar a bit at a time so that the consistency is still fairly firm and the taste is just right (if it's too sour add more icing sugar and if too sweet then add more lemon)

- Spoon the mascarpone mixture into the metal ring until the ring is full, then with a palette knife, smooth over the top

- Place the platter in the fridge for at least 2 hours, then remove the metal rings by either picking them up with a hot cloth, or by blasting the sides for a few seconds with a blow torch- this prevents the cheesecake from sticking to the rings so that the rings come off easily and it's ready to serve

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