Making a lemon cheesecake slice has never been simpler, thanks to a couple of handy shortcuts, including a zesty store-bought lemon curd and shortbread base. In this Donna Hay recipe, the traditional cream cheese filling is swirled with white chocolate for a rich, decadent dessert that’ll please the sweetest of teeth. Plus, the yellow vibrant colour means it looks amazing on the plate.
MAKES 20 SLICES
300g store-bought plain shortbread biscuits
100g unsalted butter, melted
75g shredded coconut
500g cream cheese, softened
180g white chocolate, melted
480g store-bought lemon curd
1. Line a 20cm x 30cm slice tin with nonstick baking paper. Place the biscuits, butter and coconut in a food processor and process until fine. Using the back of a spoon, firmly press the mixture into the base of the tin. Refrigerate for 10 minutes or until firm.
2. Place the cream cheese, chocolate and 320g of the lemon curd in the cleaned food processor and process until smooth. Spread on to the shortbread base. Gently spoon the remaining 160g lemon curd over the slice to create a swirled effect. Refrigerate for 2 hours or until set. Remove from the tin and cut into bars to serve.
Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.