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Lemon ripple cheesecake
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Prep Time:
410 minutes
Cook Time:
Total Time:
410 minutes
Indulgent lemon cheesecake with a lusciously light center.
Ingredients:
  • 250g pkt Nice biscuits
  • 125g unsalted butter, melted
  • 1 tsp finely grated lemon rind
  • 60ml (1/4 cup) cold water
  • 9.00 gm gelatine powder
  • 2 x 250g pkts cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 42.00 gm fresh lemon juice
  • 500ml (2 cups) thickened cream
  • 2 egg whites
  • 180g (1/2 cup) lemon curd
Instructions:
  • Pulse the biscuits in a food processor until finely crushed. Blend in the butter and lemon rind until fully incorporated. Press the mixture firmly into the base and sides of a 20cm springform pan using a straight-sided glass. Chill in the fridge for 30 minutes covered with plastic wrap.
  • In a heatproof jug, gently pour in the cold water and sprinkle the gelatine over it. Place the jug in a saucepan of simmering water, stirring the gelatine for 2 minutes until fully dissolved. Let it cool slightly for 5 minutes.
  • In a bowl, use an electric beater to whip the cream cheese and sugar until smooth. Incorporate the lemon juice and continue beating until well combined.
  • Whip the cream in a clean bowl with an electric beater until soft peaks form.
  • Beat the egg whites with a clean electric beater in a separate bowl until soft peaks form.
  • Combine the gelatine mixture with the cream cheese mixture, then gently fold in the cream and egg whites.
  • Divide the cheesecake mixture in half and gently spread half into the prepared pan. Add half of the lemon curd on top. Use a skewer to create a beautiful swirling pattern. Repeat with the remaining cheesecake mixture and lemon curd. Chill the cheesecake in the fridge for 3-4 hours or overnight to firm up.

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