Didn’t I tell you in my last post that I would share any recipe I made up with the low fat lemon curd? Well, I managed to save a few teaspoons of the lemon curd and made a delicious dessert. I was actually heading for the oven, but decided to make a no bake cheesecake instead. I named it hazelnut, lemon and mascarpone cheesecake. I know, it’s quite a long name, and more like an ingredients list ! But, then, each of the names mentioned played their part, and I felt it would be “unfair” to leave out any of them.
The nuts went into the crust and also added a crunch as a topping. The lemon curd mingled with the mascarpone to become a smooth and thick filling, with an ever so refreshing citrusy tang. A little lemon zest on top added the final touch. This is one of those desserts that made us, especially Dinesh, go “mmmm” and “yummm” quite a lot. And mind you, that is a very rare phenomenon.
I just made 2 small cheesecakes, and they were enough to satisfy our after dinner sweet cravings. After all, didn’t someone say that all good things come in small sizes?
Now, here’s how I made them-
For the crust-
4 digestive biscuits ( I used McVities)
1 tblsp dark brown sugar
1 tblsp butter
1/5 C of hazelnuts
For the filling-
3 tblsp of mascarpone cheese
5 tsp of low fat lemon curd( recipe here)
For the topping-
a few lightly toasted and roughly chopped hazelnuts
a little lemon zest
- Pulse together all the ingredients for the crust till lumpy. Divide the mixture between two 5 inch diameter tart cases. Press the mixture firmly down the bottom and up the sides of the cases. Chill the cases for an hour.
- Mix together the mascarpone and low fat lemon curd. Spoon or pipe the filling equally onto the crust. Chill for at least half an hour .
- Just before serving, top with the toasted and roughly chopped hazelnuts and the lemon zest.
That’s it! Wasn’t that easy? And yes, we can vouch for the deliciousness for this dessert. We should know, we licked every bit off our forks
Have a great weekend everyone!