200g Irish made lemon curd
180g cream cheese
225g authentic Greek yoghurt (10% fat)
1 x vanilla pod, seeds scraped out
1 x passionfruit, halved and seeds scraped out
Lemon Curd Cheesecake
4 people
Ingredients
For the Poached Berries
300ml Rhubarb and Blackberry Cordial
1 cinnamon stick
Seeds scraped from ½ vanilla pod
300g mixed berries
To Serve
150g Irish Butter Shortbread biscuits
Fresh raspberries
Chocolate, to grate
Main
200g Irish made lemon curd
180g cream cheese
225g authentic Greek yoghurt (10% fat)
1 x vanilla pod, seeds scraped out
1 x passionfruit, halved and seeds scraped out
Poached Berries
For the Poached Berries
300ml Rhubarb and Blackberry Cordial
1 cinnamon stick
Seeds scraped from ½ vanilla pod
300g mixed berries
To Serve
150g Irish Butter Shortbread biscuits
Fresh raspberries
Chocolate, to grate
Method
Copy TextTo make the cheesecake: In a large glass bowl place, the lemon curd, cream cheese, Greek yoghurt, vanilla seeds and passionfruit seeds. Using a balloon whisk, slowly and carefully whisk everything together until combined
To poach the berries: Place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla seeds and pod and bring to the boil. Reduce the heat and simmer for 15 minutes until reduced by half and slightly thickened. Place the mixed berries in a heatproof bowl and pour over the cordial and wine mixture. Stir to combine and allow to cool. Remove the cinnamon stick and vanilla pod before serving
The Quality Mark & You
Learn moreMethod
Copy TextTo make the cheesecake: In a large glass bowl place, the lemon curd, cream cheese, Greek yoghurt, vanilla seeds and passionfruit seeds. Using a balloon whisk, slowly and carefully whisk everything together until combined
To poach the berries: Place the cordial in a medium-sized saucepan with the cinnamon stick and vanilla seeds and pod and bring to the boil. Reduce the heat and simmer for 15 minutes until reduced by half and slightly thickened. Place the mixed berries in a heatproof bowl and pour over the cordial and wine mixture. Stir to combine and allow to cool. Remove the cinnamon stick and vanilla pod before serving
Serving Suggestions
To serve: In individual glass serving dishes, divide the poached berries. Crumble over
1-2 shortbread biscuits per serving. Gently and carefully spoon over the prepare cheesecake mixture. Top with fresh raspberries and strawberries
