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Lemon Cheesecake in a Glass

A no bake cheesecake thats creamy, smooth and tangy with the subtle flavour of Lemons.This follows the same principles and method of traditional cheesecake but is a little more of a fancy presentation. Great for date nights, Bbq'sBirthdays, Mothers day or just as a treat at the end of lockdown. Who doesn't like a little treat? This is so easy to do and so is a great one for the children to try their hands at as it's no bake, They may just need a bit of help with the melted butter. You will definitely get an oooh when you present this as I was told by my family it looked restaurant quality. The step by step guide will help you to recreate this at home. Why not give it a try and let us know how you got on in the comments. We love to know what you think of our recipes.

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Yields12 Servings
Prep Time30 minsCook Time2 minsTotal Time32 mins

 250 g Ginger biscuits
 100 g Butter
 200 g Cream cheese
 250 g Mascarpone
 411 g Lemon curd
 120 g Icing Sugar
 Zest of 1 Lemon
 1 tsp Lemon juice
 2 Lemons sliced thinly

1

Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temperature.
Put the glasses in the fridge (I found they fit perfectly in a muffin tray that kept them stable.)
Zest the lemon by grating the rind into a small bowl.
Slice the lemons as thinly as you can for garnishing later.

2

Place the biscuits in a foodbag and bash with a rolling pin till you have fine crumbs

3

Add the crumb to a bowl.

4

Melt the butter and pour over the crumb

5

Stir till the crumb is coated in the butter.

6

Bring the glasses out of the fridge and divide the crumb between them. Press it down with the tip of a rolling pin or the back of a teaspoon then place back in the fridge to chill for 30mns

7

Meanwhile add the Mascarpone,cream cheese,lemon zest to a bowl, along with 100g of icing sugar-leave the rest for dusting.

8

Add the Lemon juice plus 2/3rds of the Lemon curd to the bowl.

9

Fold everything together and beat for 5-10 mns till all the ingredients are combined and the mix is light and creamy

10

Bring the glasses out of the fridge and add 2 tsp of the remaining Lemon curd onto the biscuit crumb.

11

Add the sliced lemon to the sides of the glass

12

Just on top of the Lemon curd.

13

Divide the cream cheese mixture between the glasses and spread it out to the edge of the glass using the back of a teaspoon.

14

Place back in the fridge to set for 6-8hrs or overnight if possible.

15

Once chilled decorate with more lemon slices and a dusting of icing sugar.

16

This mix makes 12 glasses or 4 glasses and 1 smaller traditional cheesecake. The choice is yours.

17

Easy swaps:-
Swap the Mascarpone for Double cream or more Cream Cheese.
Swap the ginger biscuits to digestive or lotus biscuits.
Use a food processor to save time and effort.

Ingredients

 250 g Ginger biscuits
 100 g Butter
 200 g Cream cheese
 250 g Mascarpone
 411 g Lemon curd
 120 g Icing Sugar
 Zest of 1 Lemon
 1 tsp Lemon juice
 2 Lemons sliced thinly

Directions

1

Preperation-
Take the cream cheese and mascarpone out of the fridge to allow them to come to room temperature.
Put the glasses in the fridge (I found they fit perfectly in a muffin tray that kept them stable.)
Zest the lemon by grating the rind into a small bowl.
Slice the lemons as thinly as you can for garnishing later.

2

Place the biscuits in a foodbag and bash with a rolling pin till you have fine crumbs

3

Add the crumb to a bowl.

4

Melt the butter and pour over the crumb

5

Stir till the crumb is coated in the butter.

6

Bring the glasses out of the fridge and divide the crumb between them. Press it down with the tip of a rolling pin or the back of a teaspoon then place back in the fridge to chill for 30mns

7

Meanwhile add the Mascarpone,cream cheese,lemon zest to a bowl, along with 100g of icing sugar-leave the rest for dusting.

8

Add the Lemon juice plus 2/3rds of the Lemon curd to the bowl.

9

Fold everything together and beat for 5-10 mns till all the ingredients are combined and the mix is light and creamy

10

Bring the glasses out of the fridge and add 2 tsp of the remaining Lemon curd onto the biscuit crumb.

11

Add the sliced lemon to the sides of the glass

12

Just on top of the Lemon curd.

13

Divide the cream cheese mixture between the glasses and spread it out to the edge of the glass using the back of a teaspoon.

14

Place back in the fridge to set for 6-8hrs or overnight if possible.

15

Once chilled decorate with more lemon slices and a dusting of icing sugar.

16

This mix makes 12 glasses or 4 glasses and 1 smaller traditional cheesecake. The choice is yours.

17

Easy swaps:-
Swap the Mascarpone for Double cream or more Cream Cheese.
Swap the ginger biscuits to digestive or lotus biscuits.
Use a food processor to save time and effort.

Lemon Cheesecake in a Glass

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