The Heat Makes Me Do Crazy Things

I don't know why I decided to make no bake cheesecakes on a 39 degree day.
Well I do, we had dinner that night with Hamish's mum, dad and my family.
Sigh.
Even though these are no bake it was still waaaaaaaaaaaaaaay too hot in the kitchen.
Sigh. Sigh. Sigh.

This recipe is SO easy and the result is the most smooth, light cheesecake you will ever have.
The original recipe was by the delightful blogger Wholesome Cook. 
You can find her recipe here.

Make this for your loved ones at a family dinner like I did.
Yaaaaaaaayayayayayaaaa

I realized when I was setting up the photos for this that heaps of the stuff is from our engagement party the wooden cutlery, the tissue paper cut outs, the colour scheme even.
It seems like it was so long ago.

♥ ♥ ♥ 

  

Lemon No Bake Cheesecakes!

Base

50g plain biscuits I used wholemeal ones
1 tbsp almond meal
30g butter

Cheesecake

250g cream cheese
200ml fresh cream
4 heaped tbsp lemon curd
1/2 cup icing sugar
1/4 cup lemon juice
zest of 1 lemon 1/2 tsp reserved for decoration
1/4 cup boiling water
1 tsp powdered gelatine

Base: 
Place biscuits in a food processor and blend until you get fine crumbs, add almond meal. Melt butter, add to the mixture. 
Mix with a spoon until combined. 
Divide mixture between 4 ramekins, you can press the mixture down but I found it set quite hard so I didn't press it down the next time I made them. 
Set aside.

Cheesecake mixture: 
Place cream cheese in a large bowl, add lemon juice and zest. 
Whisk until the mixture is combined. 
In another bowl combine fresh cream and icing sugar and whip until soft peaks form – do not overbeat, you want a fluffy but slightly runny consistency. 
Dissolve gelatine in 1/4 cup boiling water.

Whisk together cream mixture with gelatine, then fold in the cream until the mixture is smooth. 

Assembly:
Beat the lemon curd with your mixer to make it a little more silky and runny. 
Spoon a tablespoon of lemon curd over the biscuit base in each ramekin. 
Top with cheesecake mixture and sprinkle with extra lemon zest. 
Allow to set in the fridge for at least 30 minutes before serving. 
Cover any leftover cheesecakes with cling wrap to save for another day.

*I literally copied and pasted this recipe from Wholesome Cook, find the original here.

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