A ♥ for the boy who was cranky with meWhile making up this wonderful lemon curd with my super juicy lemons, I came across a great looking lemon cheesecake square recipe. I'm such a sucker for slices and cheesecake, it was too good to resist. I also remembered Billy from A table for two mentioning the idea of using oreo biscuits as a cheesecake crust and have been craving it ever since. I was a bit apprehensive at the idea of mixing citrus with a chocolate crust, then I remembered Karen's amazing chocolate lime brulee tart so I waved off the worry and gave it a go.
Lemon Oreo Cheesecake Squares
(adapted from the Golden Book of Patisserie)
For the base:
160g oreo biscuits (or any other biscuit of your choice)
1/3 cup (90g) butter melted
For the cheesecake:
250g cream cheese
1/2 cup (100g) sugar
5 tbsp lemon curd
3 tbsp cornflour
1 large egg, lightly beaten
For the lemon curd:
1/3 cup (70g) caster sugar
1/4 cup (60ml) freshly squeezed lemon juice
2 tsp finely grated lemon zest
3 large egg yolks
1/4 cup (60g) unsalted butter, cubed
Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil. Remove from the heat and add the butter cubes, one at a time, stirring until fully combined. Cover mixture with baking paper and refrigerate.
ginger nut crust ;) The contrast of the light cheesecake with the dark crust was very pretty though, and these pop-in-your-mouth morsels were well appreciated by my workmates, including Mr Rabbit who was pleased to see the lemons going to good use!