Printer friendly version
-
Lemon cheesecakes
- Prep time:
- 20 mins, plus chilling time
- Cook time:
- 5 mins
- Serves:
- 4
Eric Lanlard’s little cheesecakes are the perfect sweet treat for a fancy afternoon tea
Similar recipes
Tips and suggestions
- Drink with...
- Champagne
- Cooks Tips...
- Acetate cake bands are used to line dessert moulds and rings, to prevent food from sticking.
Cocoa butter-printed acetate bands, also known as chocolate transfers, are flexible acetate sheets coated with a mixture of cocoa butter and food colouring, etched with repetitive designs. They come in a wide variety of designs and colours. When melted chocolate is spread over the sheets and allowed to chill until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface. Transfer sheets may be used with any type of chocolate.
You can buy both acetate cake bands and cocoa butter-printed bands from cake decorating shops or online.
Ingredients
- 150g amaretti biscuits
- 75g Butter
- 225g cream cheese
- 125ml double cream, whipped to soft peaks
- 1 Lemon, grated rind and juice only
- 50g golden caster sugar
- 2 tsp lemon curd
- 200g white chocolate, melted
- cocoa butter-printed acetate band, (see cook’s note below)
To serve
- white chocolate shavings
- 1 punnet wild Strawberries
- raspberry coulis, (optional)
Method
1. Stand 4 individual ring moulds or mousse rings on a baking tray and line with acetate bands (see cook’s note).2. Crush the biscuits and put into a mixing bowl. Melt the butter over a low heat and stir into the biscuit crumbs until well combined. Press the biscuit mixture into the base of the lined rings and put in the fridge to set.
3. Put the cream cheese into a bowl and beat it until soft and smooth. Add the cream, lemon juice, rind and sugar and mix well.
4. Spread this mixture over the biscuit crumb bases, about halfway up the sides of the rings. Spoon a little lemon curd on top of each one and level off. Put the rings in the fridge to chill for few hours or freeze them.
5. Remove the cheesecakes from the rings and put onto plates.
6. With a small palette knife, spread a printed acetate band with a fine layer of melted white chocolate. Wrap this printed band around the edge of the dessert. Leave to set for a few minutes, then gently remove the acetate. The cocoa butter print should come off the acetate onto the chocolate. Remove for the remaining desserts.
7. To serve, decorate the top of each cheesecake with white chocolate shavings and a few wild strawberries and serve the raspberry coulis separately, if using.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
View all comments (6)I just used washed out small baked bean tins... worked a treat !!
I would also like to know where you can get the moulds for the mini cheesecakes please.
www.squires-shop.com sells acetate bands and chocolate trasfer sheets.
Please could you post the online suppliers, for the cheesecake moulds Eric Lanlard used in this recipe, also the acetate cake bands. Thank You.
could you please post some online suppliers. thanks
Been searching for the set of molds that Eric used in this recipe, but can only find metal rings. Anyone know where I can find these?