No-bake lemon cheesecake.
Cook time: NA | Prep time: 15 mins + fridge | Serves: 8
Ingredients.
4 Meyer lemons
250g cream cheese, softened
1/2 cup powdered (icing) sugar
150ml thickened cream
1/4 teaspoon turmeric, optional - for colour
100g good quality white chocolate, melted
Garnish
blackberries, halved
icing sugar to dust
Method.
1. Half lemons lengthways. With a pairing knife hollow out the lemon pulp/flesh leaving the skin intact. Be careful not to pierce the lemon skin as this is the vessel for the filling. Squeeze the lemon juice into a bowl. You will need 100ml of lemon juice.
2. In a bowl add the softened cream cheese, thickened cream, powdered sugar and lemon juice. With a hand mixer, whisk until combined. and thickened.
3. Fold through turmeric (if using) and melted white chocolate. Dollop into each lemon half. Refrigerate for 2 hours uncovered.
4. Serve with half a blackberry and dust with icing sugar
