No Bake Lemon Curd Cheesecake
I have been meaning to invite a number of friends old and new over for coffee or lunch but never really got round to it. It is easier to just arrange to meet and try out a new restaurant each time - or I have been so busy trying to settle down that I often do not have the mood to socialise.
Finally managed to get a few gals over for coffee one morning and there wasn't any need to prepare anything major since SW (Indonesian Chinese from Sydney) came along with her lovely pandan chiffon cake. I therefore just prepared a few egg sandwiches and a Quick No Bake Lemon Curd Cheesecake.
The motivating factor was actually this bottle of organic lemon curd that I found in the move when it finally arrived in Shanghai. I have bought it in Modena and never got round to using it. Since I have a tub of mascarpone (very expensive here), whipping cream and fresh limes, I figured it called for said cheesecake. To top it all, I have been meaning to try out the ready graham cracker pie crusts that we can find here at the supermarket.
The cheesecake was well-received and Hub actually finished it off for breakfast the next day.
Quick No Bake Lemon Curd Cheesecake :
9-inch graham cracker pie crust
250g mascarpone cheese
200g organic lemon curd
50ml cold milk
juice of half a lemon
200ml whipping cream (whipped)
zest of 1 lime (half in filling and half on top of filling)
Beat the mascarpone and lemon curd together till smooth and creamy. Add the milk and mix well.
Stir in the lemon juice and zest. Fold in the whipped cream.
There is usually no need to add any sugar as the lemon curd would already be sweet.
Spoon the filling onto the pie crust and sprinkle the remaining lime zest over it.
Refrigerate for at least 4 hours before serving.