Dive into the luxurious world of desserts with this no-bake White Chocolate and Lemon Curd Cheesecake. This recipe combines the rich smoothness of white chocolate with the zesty freshness of lemon curd to create a dessert that is not only a feast for the taste buds but also a visual delight. Perfect for cooling off on a warm day or impressing guests at any gathering.
Why You’ll Love This: This cheesecake is effortlessly elegant, featuring a creamy and velvety texture that perfectly balances the boldness of the white chocolate with the tartness of the lemon curd. The no-bake aspect makes it a fuss-free option for those who want to whip up something special without spending hours in the kitchen.
Perfect Occasion: Ideal for summer picnics, spring celebrations, or as a decadent finish to a festive meal. This cheesecake is also great for holidays and special occasions where you want to impress without the stress.
Decoration Tips: To add an extra touch of elegance, swirl additional lemon curd on top of the cheesecake before it sets to create a beautiful pattern. Once set, garnish with whipped cream, lemon zest, and white chocolate shavings for a truly decadent finish.
Recipe:
Ingredients:
For the Base:
- 200g crushed biscuits
- 80g melted butter
For the Cheesecake:
- 300g cream cheese, softened
- 160ml heavy cream (min 35% fat)
- 250g Ivoire Valrhona white chocolate, melted
- 250g lemon curd
- 10g gelatin powder
- 60ml water
- 50g extra lemon curd for topping
For the Lemon Curd:
- 125g sugar
- 88ml lemon juice
- Zest of 1/2 lemon
- Pinch of salt
- 60g butter
- 2 medium eggs
For the Chantilly:
- 330ml heavy cream
- 35g powdered sugar
Instructions:
- Prepare Lemon Curd:
- In a heatproof bowl, whisk eggs, salt, sugar, lemon zest, and juice. Place over a double boiler, stirring constantly. After 5 minutes, add butter and continue to stir until thickened. Strain and cool in the refrigerator.
- Base Preparation:
- Combine crushed biscuits and melted butter. Press the mixture into a springform pan lined with parchment and acetate. Chill in the refrigerator.
- Cheesecake Filling:
- In a mixing bowl, blend cream cheese and cream on low speed until smooth, then whip on medium until stiff peaks form.
- Gradually mix in melted white chocolate and 250g lemon curd.
- Dissolve gelatin in water and microwave briefly. Mix a small amount of cheesecake mixture with gelatin, then incorporate back into the main mixture.
- Pour filling over the base, swirl in 50g lemon curd with a toothpick for a marbled effect. Refrigerate for at least 6 hours.
- Final Touches:
- Whip the heavy cream with powdered sugar to make Chantilly cream.
- Decorate the set cheesecake with Chantilly cream and white chocolate shavings.
Enjoy this White Chocolate and Lemon Curd Cheesecake as a perfect blend of tangy and sweet flavors that are sure to delight everyone at your table.
