MrsDrWho's sister is on holiday and I passed over my iPad so she could choose a recipe. She saw the Lemon Curd Cheesecake Bars and didn't go any further. In a way, I was quite pleased, because this is such an easy recipe. It is from the August Fast Donna Hay issue. I believe it is the recipes that are fast, and not Donna.
This week I have been very social and also rather crafty with some sewing and appliqué, and I didn't make my own lemon curd. Again. I am pleased I can buy some decent curd in the supermarket and I don't feel guilty at all.
The recipe says to use a food processor, but I just mixed the softened cream cheese and melted chocolate with a large spoon. No machines needed at all. The cheesecake mixture is not very thick, but it is a bar and not a cheesecake per se. I used Granita biscuits because they are so easy to crush and ordinary desiccated coconut. You should use full fat cream cheese, I used Philadelphia. 1 cup of the lemon curd is mixed into the cream cheese and the other 1/2 a cup is swirled on top.
There isn't anything else to say: a few easy ingredients and a few easy steps and the cheesecake bars are chilling in the fridge and ready in 2 hours. The cheesecake is a softly set one, and needs to be well refrigerated.
I discovered just tonight that we could lie in bed and I could write my post on the iPad. The Typepad has made the Compose page mobile friendly. Now of course we all have to get up so I can transfer the photos from my camera to the computer and insert them. I am not sure what font or colour this text will be, or if I can save it here and it will appear on my computer. Ah, technology! I hope today it is here to help me!!! Yes it is, the text is green and the correct font, so I count this as a win.
Lemon Curd Cheesecake Bars makes 20 pieces
- 300g plain sweet biscuits, crushed to crumbs
- 1 cup (75g) shredded coconut
- 100g butter, melted
- 500g full fat cream cheese
- 1 1/2 cups (525g) lemon curd
- 180g white chocolate, melted
Line the base and sides of a 20 x 30cm tin with baking paper. My tin was about 5cm high at the side.
Mix the crushed biscuits, coconut and melted butter together.
Press firmly into the base base of the tin. I used my silicone spatula to press it into the corners and then smooth it out. Chill in the fridge for 10-15 minutes.
While the base is chilling, mix together the softened cream cheese, melted white chocolate and 1 cup of the lemon curd. Use a food processor, a hand mixer or just a spoon or spatula as I did.
Once it is smooth, pour the cheesecake mixture over the base and level it out. Dollop the rest of the lemon curd over the top and use a knife or the handle of a spoon to swirl the curd. Refrigerate for at least two hours, then cut into slices and serve. It is that easy. I think it would be nice with some cream, and maybe some candied lemon zest strips, to tizzy it up for a fancier dessert.