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Chocolate suggestive lemon cheesecake

Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - chocolate suggestive lemon cheesecake. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 12 Jan 2017 17:05
Â鶹Éç Radio 2

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    • Â鶹Éç Music Awards (Various Artists).
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    • (CD Single).
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  • Steve Miller Band

    The Joker

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    My One Temptation

    • Heart & Soul - 40 Smooth Soul Grooves.
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  • Ed Sheeran

    Castle On The Hill

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  • Clive Robin Sarstedt

    My Resistance Is Low

    • Connoisseur Songbook - Hoagy Carmicha.
    • Connoisseur.

  • Elton John

    Island Girl

    • Diamonds.
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  • Rebecca Ferguson

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  • Robert Cray

    Right Next Door (Because Of Me)

    • Greatest Hits & More.
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  • Charlie Puth

    Dangerously

    • Nine Track Mind.
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    • 002.

  • Little Richard

    The Girl Can't Help It

  • Paula Abdul & The Wild Pair

    Opposites Attract

    • Now 1990 - The Millennium Series.
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  • The Weeknd

    I Feel It Coming (feat. Daft Punk)

    • (CD Single).
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  • Hank Williams

    Hey, Good Lookin'

    • American Heartland: Legends Of Country.
    • Sony Music.
    • 2.

Chocolate Suggestive Lemon Cheesecake

Serves 6-8

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Prep time: 20 mins

Cooking time: 10 mins

Chilling time: 3hrs min

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Ingredients

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Base

200g wholemeal biscuits, finely ground (Nigel used dark chocolate digestives)

50g softened unsalted butter and a little extra for greasing

Filling

250g soft cream cheese (Nigel used Philadelphia)

3 tbsp caster sugar

1 tsp vanilla essence

Juice and zest of ½ lemon

2 egg yolks, beaten

12g / 1 sachet powdered gelatine (or vegitarian alternative)

3 egg whites

285ml double cream, whipped

Decoration

Plain chocolate

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Method

For the base:

1.ÌýÌýÌýÌýÌý Mix the softened butter with ground biscuits (crush them in a plastic bag – a freezer bag works well and bash them with a rolling pin).

2.ÌýÌýÌýÌýÌý Press into a buttered, loose-bottomed or spring-form cake tin (20cm diameter by 4-5cm high, ideally with fluted sides), ensuring you push the mixture up the sides, as well as on the base of the tin.

3.ÌýÌýÌýÌýÌý Bake for 10mins in a preheated170C/325F/gas mark 3 oven.Ìý Allow to cool.

ÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌýÌý

For the filling:

4.ÌýÌýÌýÌýÌý Mix the cream cheese, with the sugar and vanilla essence.Ìý Add the lemon juice and zest, and beaten egg yolks, and whisk.

5.ÌýÌýÌýÌýÌý Dissolve the gelatine in 2 tbsp of warm water, stir well ensuring there are no lumps and add to the mixture.

6.ÌýÌýÌýÌýÌý Beat the egg whites until stiff and fold gently into the cheese mixture.Ìý

7.ÌýÌýÌýÌýÌý Fold in the whipped cream.

8.ÌýÌýÌýÌýÌý Spoon the filling into the biscuit shell and cover with cling film. Chill in the fridge for at least 3hrs, or until ready to serve.

9.ÌýÌýÌýÌýÌý Decorate the cake with coarsely grated chocolate curls.

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Broadcast

  • Thu 12 Jan 2017 17:05
    Â鶹Éç Radio 2