This is possibly my favourite dessert creation yet. Definitely up there in my top 5. The smooth sweet creaminess of the topping with the tanginess of the lemon curd. Then you have the bite of the white chocolate on the crumbly buttery biscuit base and that elegant hint of lavender…
It’s easy, I’ll guide you step by step. This dessert will knock your family or guests socks off.
Just don’t expect it to cut in super neat triangles. The crumbly base and the disc of chocolate will keep this handmade and artisian looking.
I had to wait for dark and the bees were asleep before I could get my lavender. My neighbour keeps bee hives and they have loved it this year.
For this lemon curd cheesecake with white chocolate and lavender recipe you will need:
50g unsalted butter
110g digestive biscuits
pinch of salt
large head of lavender (blossoms picked for decoration, unopened buds for the base)
100g white chocolate – or less if you want a neater slice
225g mascarpone cheese
125g double cream
1 lemon (zest and juice)
50g caster sugar
2 large spoonfuls of lemon curd
One 10cm loose bottomed tin. Oven on at 180C.
Gently melt the butter in a saucepan. Meanwhile crush up your digestive biscuits.
Add the crumbs into the pan along with a small pinch of salt and your lavender buds (you can crush them a little in a pestle and mortar to release the flavour).
Keep tasting and adding a little more lavender at a time – it needs to be a good flavour without tasting of soap or body lotion!
Once you are happy press it down into a 10cm loose bottomed tin and place in the oven. Leave for 8 minutes until golden brown. Then leave to cool.
Once the base is cool, break up your white chocolate and melt gently in a bowl over a saucepan of barely simmering water.
Then simply spoon in over the base being very careful not to loosen the crumbs. Place in the fridge to set.
Get started on the creamy top. Beat the mascarpone until soft and smooth.
Add the cream, the zest and juice of the lemon and the sugar and mix well.
Spoon this deliciousness onto the base and smooth over. Then for the really fun bit. Get a nice big spoonful of good quality lemon curd and spoon it in with and lavish swirl.
Get another big spoonful and repeat.
Gently circle your spoon through the topping until it has neat swirls of lemon curd throughout. Don’t over mix, it won’t look so pretty!
Let it set in the fridge for 3-4 hours to set. Then decorate with the lavender blossoms.
If this bee-eautiful dessert gets you buzzing try my summer berry Eton Mess with passion fruit cream.
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