It may seem a little mercenary mentioning the Irish Blog Awards when I haven't offered you so much as a biscuit in over a week but the blog fever has begun and I don't know about you but I could really do with a night out. And after all I did bring a sweet, zingy, lemony dessert.
If you think Eat Drink Live deserves a night out in a HOTEL in DUBLIN surrounded by ADULT conversation then click anywhere along here to find out what you need to do to vote. To top it all off I would get to go to a tea party hosted by Sabrina (right up my alley don't you think?) and a brunch hosted by Debs. If there is anything I can do for you in return, anything at all, don't hesitate to call. My number is 555......
LEMONY CHEESECAKE
- 250g ginger-nut biscuits (or digestives)
- 100g butter, melted
- 600g cream cheese
- 100g icing sugar
- 1 large lemon, zested and juiced
- 280ml double cream
- 300g lemon curd ( homemade or shop bought)
- Line the base of a 9 inch spring-form tin with greaseproof paper. Crush the biscuits in a bag, beating vigorously with a rolling pin. Put the crumbs in a bowl and stir in the melted butter. Press the crushed biscuits into the base of the tin and put in the fridge to set for an hour.
- Beat the cream cheese and icing sugar together until smooth and soft. Add the finely grated zest and juice of the lemon and beat again to combine. Pour in the cream and beat again until smooth and completely combined.
- Spread the mixture over the biscuit base and smooth the top with a spatula. Spoon over the lemon curd and smooth this over the top too. Return the cheesecake to the fridge to set overnight.
- To unmould run a warm knife around the edge of the cheesecake and carefully remove the sides of the tin. Transfer to a plate to serve.
You could squeeze 10 slices out of this if you really must.
Mmm, I love cheesecake and this looks so refreshing!
Posted by: peabody | January 16, 2008 at 07:11 PM
I just made a similar cheesecake that I will be posting on Friday!
Posted by: Deborah | January 16, 2008 at 07:38 PM
Cheesecake...my all-time favorite dessert!
Posted by: JEP | January 17, 2008 at 01:20 AM
This sounds as delicious as it is beautiful! I'm sure the brightness of the lemon balances the richness of the cheesecake perfectly.
Posted by: Terry B | January 17, 2008 at 04:18 AM
I really do think I could handle a very large piece of that cheese cake.
Posted by: MyKitchenInHalfCups | January 17, 2008 at 05:23 AM
Hi Laura, i'll be making this for def - looks yummy. I'm trying out Kieran's banana ice-cream this weekend so next weekend for sure!
Posted by: Sarah | January 17, 2008 at 08:45 AM
OMG!
Posted by: Val | January 17, 2008 at 09:04 AM
Hi Laura - thanks for the mention. Will you be joining us for brunch?
Love the cheesecake - I make a baked version very similar, but with a shortbread crust. Can't get a taste for the unbaked Irish cheesecakes! ;-)
Posted by: Deborah | January 17, 2008 at 10:46 AM
ooooooo however am I going to stay on my diet now when there's cheesecake and a lemon flavoured one at that????? Better tie myself to the treadmill while eating!!!
Posted by: Rachel @ Fairycakeheaven | January 17, 2008 at 02:50 PM
I lovvve lemon desserts and this one seems like it would throw me out of the water! Great pictures...and if I vote for you, will you make me one? :)
Posted by: Hillary | January 17, 2008 at 03:51 PM
Well, as everyone on the internet knows . . . I am a PROFESSIONAL CHEF, graduated from Peter Kump's Culinary School in Brooklyn. I am also a Master-certified PASTRY CHEF.
So I do know a thing or two about cheesecake, and yours looked pretty good.
So, since I am a senior advisor to SeriousEats website, I will test it and report my evaluation.
Thank you for the post.
Posted by: chiffOnade | January 17, 2008 at 03:58 PM
i don't even like cheesecake and i want to eat that! i do like cheesecake crust, however, a LOT, and your crust looks insanely good!
Posted by: katy | January 17, 2008 at 07:46 PM
Lemony, zesty, refreshing, bursting with flavour that explodes on the tongue - ok I'm watching too much masterchef but it was damn delicious:) Thanks!!
Posted by: lorraine@italianfoodies | January 17, 2008 at 10:07 PM
So pretty - a nice ray of sunshine in the winter!
Posted by: Anita | January 18, 2008 at 04:43 PM
I'm going to make this when our friends come to stay next weekend. Don't think I'll bother with a main course or anything - I think this cheesecake will be all we need!
Posted by: jen | January 20, 2008 at 07:10 PM
Good luck!!
Posted by: Cornflower | January 20, 2008 at 07:24 PM
boo hoo mine collapsed, am destined to never make a cheesecake!! :-(
Posted by: Rachel@fairycakeheaven | January 20, 2008 at 09:36 PM
Looks wonderful! You deserve all the rewards of a great Irish blog! Hope you win!
Posted by: Tartelette | January 21, 2008 at 12:44 AM
Hello Laura,
In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
That cheesecake looks amazing and I am sure it tastes just as good as it looks.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
Posted by: Shannon | January 21, 2008 at 10:35 PM
That looks gorgeous!
Posted by: Jen | January 23, 2008 at 04:29 PM
Another delicious creation Laura, will have to give it a try. The last time I made a cheescake was over a year ago, I made was a Baileys cheesecake it was unbelievably rich. This looks great though and sounds refreshing.
Posted by: Grainne | January 30, 2008 at 02:33 PM
Beautiful... I can even taste that lemon on my tongue just by looking at it!
Posted by: aforkfulofspaghetti | February 06, 2008 at 11:54 AM
Hey
this looks delicious
i was wondering if it would work if i make it in the morning and eat it at night ?
Posted by: Emily | April 03, 2010 at 10:30 AM
It needs a few hours to set Emily so making it in the morning would mean it would be perfect by evening. It keeps for a few days in the fridge too.
Posted by: Laura | April 04, 2010 at 08:40 PM