Summer might be long gone, but who says you can't still have some sunshine on your plate!
Are you ready to embark on a tangy, creamy adventure? Look no further than our Bling Lemon cheesecake! This zesty dessert is a perfect blend of sweet and sour, guaranteed to make your taste buds do a happy dance.
What Makes Our Lemon Cheesecake So Special?
Picture this: a buttery digestive base, a velvety smooth cream cheese filling, and a burst of fresh lemon flavour applified by our Sour Lemon Sugar Sprinkles. It's like a party in your mouth, and everyone's invited!
Top It Off with a Crunchy Twist
Once your lemon cheesecake is set, it's time to add the finishing touches. Our Yellow Sugar Pearls and Sugar Pearl Nibs look fantastic as decoration and give the cheesecake a tasty sweet crunch. You could even add crushed up meringues too!
Share the Love (and the Calories)
Of course, one of the best parts of making a lemon cheesecake is sharing it with friends and family. Whether you're hosting a dinner party or just want to surprise your loved ones with a sweet treat, this dessert is sure to be a crowd-pleaser. Just be prepared for requests for seconds (and maybe even thirds)!
So, what are you waiting for? Grab the recipe below!
For the base:
400g crushed digestive
100g unsalted butter
For the filling:
1200g soft cheese
200ml double cream
160g caster sugar
50g Bling Sour Lemon Sugar Sprinkles
Lemon juice (from a bottle) and lemon extract – to taste
For decoration:
Shop bought meringues
Method:
Line the base of a loose base 7” tin with a circle of parchment paper.
Combine the melted butter and digestive biscuit and press firmly into the tin. Allow to set in the fridge for 30-60 minutes.
Combine the soft cheese, double cream, and sugars in a mixer on medium speed for about 4-5 minutes whilst adding the lemon juice and lemon extract until you get your required sourness, and the mixture is firm and not watery.
Scoop the mixture into the tin, press it down and flatten the top. Chill it in the fridge for 12 hours, preferably overnight.
To turn out the cheesecake push from the bottom of the tin and place onto a cake board atop a rotating cake stand. Smooth the edges, apply your drizzle and decorate accordingly with Bling toppings! Viola!
