After making the lemon meringue tart, I have lot of leftover lemon curl. Lemon curl is like lemon butter, you can put it on toast, use it to make muffins, or.... you can use it to make cheesecake!
This is a refrigerated cheesecake, well, what I mean is, it is not bake. I am not a big cheesecake eater. I found that baked cheesecakes are heavier. This cold cheesecake is made with gelatine. The trick is to stir in slowly so that it does not form lumps in the cream cheese mixture.
For the recipe I used, instead of adding lemon juice and lemon rind. I added my lemon curl. To top it off I put a layer of lemon curl as well. It was quite rich in flavour. Not so sweet, it is quite heavy because of the cream cheese, but I like it because it is a bit lighter than the baked cheesecake.
*PS* I used Oreo biscuit as the base. Not too bad, but I think the chocolate flavour of the Oreo is not the best combination with the lemon. I probably will use plain biscuit next time, may be used the Oreo base with the strawberry cheesecake! Yummy :D
No comments:
Post a Comment