Lemon Cheesecake Slice
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes plus 3 hours setting time
Cooking time: 15 minutes
Serves: 9
- 2 sheets frozen butter puff pastry
- 500g/1.1lbs cream cheese
- 300g/10.6ozs lemon curd (see recipe)
- Finely grated zest of 1.5 lemons
- 30g/1oz gelatine powder
- 125ml/4ozs. water
- 600ml/20flozs. cream
- 1.5 cups/225g/7.9ozs. icing or powdered sugar plus 2 tablespoons extra to sift on top
Important note: keep your mixing bowl and whisk attachment in the fridge so that it is chilled when you whip the cream.
Step 1 - Line a 20x20cm or 8x8 inch square tin and set aside. Preheat the oven to 220C/440F and line two baking trays with parchment. Place a sheet of puff pastry on each and use a fork to dock the pastry while it is thawing. Bake for 13 minutes each. Take one and trim to fit the square tin and place in the base.
Step 2 - Add the water to a shallow bowl and sprinkle the gelatine powder on top. Allow to solidify for 2-3 minutes and then heat in the microwave for 20 seconds or until it becomes clear. Cool for 5 minutes.
Step 3 - In a food processor blend the cream cheese, lemon curd and lemon zest until smooth and set aside. Place the cream in the chilled bowl and affix the whisk attachment. Whip until you get soft peaks. Add a couple of tablespoons of this cream into the gelatine mixture and whisk until smooth to temper it. Add the icing sugar into the main bowl and whip the cream until you get firm peaks. Then add the gelatine mixture into the cream and whip. It will become thick quickly. Spoon this into the cream cheese curd mixture in 3-4 lots making sure to fold gently so that you don't deflate the mixture. Spoon on top of the pastry layer and place in the fridge-it will start to set within an hour.
Step 4 - Trim the other square of puff pastry and cut into the number of pieces that you want (I cut it into 9 squares). Place on top of the setting custard. Leave to set for at least 3 hours in the fridge. Dust with icing sugar and serve.