Here’s a post about something I had made quite a long time back. If it is not apparent enough, I make an awful lot of citrus desserts. Lemons and limes are combined in this lush, creamy cheesecake over a chocolate cookie crust. Gentle baking in a bain-marie is key to a smooth, melt-in-your-mouth texture. Finally, a citrus & honey mirror glaze, dotted with specks of vanilla, is poured over the top and garnished with a homemade candied lemon slice. The citrus flavours really take the spotlight here. You know how a rich and dense dessert can get cloying after a few mouthfuls? I like to temper the richness with a little acidity from citrus fruits, which instantly refreshes the palate. The honey glaze, made by bubbling fruit slices and vanilla pod over low heat, also gives it another dimension. Of course, the candied lemon is entirely optional – it was just my attempt at something new. (Oh and I always get super excited excited whenever my cheesecake comes out completely smooth, without a single crack on the surface!)
Lemon Lime Cheesecake
1 1/2 cups crushed cookies (I used homemade chocolate shortbread)
3 T unsalted butter, melted
2 pkg cream cheese, about 450g
1/2 cup sour cream
120g organic cane sugar
half a vanilla bean, split and scraped
3 organic whole eggs + 1 extra egg yolk
1/3 cup citrus juice, freshly squeezed
1 T lemon zest
tiny pinch of sea salt
2 T unbleached flour or cornflour
*pure lemon/citrus oils can be used too!
For the crust: combine the cookies and butter together. Press mixture onto the base of the pan. You can sweeten this with a bit of sugar here, if needed. For the filling: In a mixer, beat the cream cheese, vanilla and sugar until smooth and fluffy. Add in the eggs + egg yolks, one at a time. Followed by the sour cream, juice and zest. Make sure everything is smooth and well combined. Fold in the salt and flour. Pour over the prepared crust. Bake the cheesecake in a bain-marie or waterbath until just set; mine took about 50min at 165C.