Lemon Cheesecake Slice

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Delicious slice of lemon cheesecake with a creamy texture and lemon zest topping

Amidst the gentle dance of sunlight filtering through your kitchen window, there exists a delicate joy in the creation of the Lemon Cheesecake Slice. This sweet indulgence balances the vibrant notes of citrus with the creamy embrace of cheese, allowing each bite to evoke a summertime stroll through a sunlit grove—refreshing, bright, and utterly delightful.

Crafting such a dessert is a delightful embrace of simplicity and sophistication. It invites both novice and seasoned bakers to explore the harmonious blend of flavors that embody the essence of a serene afternoon. An inviting slice is not just a treat but an experience that lingers on the palate and in the heart.

How to make Lemon Cheesecake Slice

Ingredients:

  • 12 Scotch Finger biscuits
  • 300ml thickened cream
  • Finely grated lemon rind (optional)
  • 2 tsp gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 110g caster sugar
  • 2 tbsp fresh lemon juice
  • 85g lemon jelly crystals
  • 1 cup boiling water
  • 200ml vanilla custard

Directions:

  1. Grease a 16 x 26cm slice pan and line it with baking paper, ensuring the paper overhangs the two long sides. Gently arrange the Scotch Finger biscuits in two long rows across the base of your prepared pan, their delicate crunch foreshadowing the enchantment to come.

  2. To create the cheesecake layer, begin by placing 2 tablespoons of water in a small microwave-safe bowl and sprinkle it with the gelatine. Allow this to set aside for 2-3 minutes, softening like a whisper of comfort. Then, warm it in the microwave for 20 seconds or until just warm enough to dissolve. Using a fork, whisk until completely smooth and set aside to cool.

  3. In a grand bowl, employ electric beaters to blend the cream cheese and sugar until satiny smooth—a texture reminiscent of silk against your fingertips. Beat in the fresh lemon juice and then the gentle gelatine mixture until the union is seamless. Carefully spoon this dreamy concoction over the biscuit base, being mindful to let the biscuits remain undisturbed in their array. Chill this creation for a minimum of 4 hours or until it firmens to perfection.

  4. To conjure the luminous lemon layer, dissolve the jelly crystals in a heatproof bowl with boiling water, stirring until they dance into submission. Introduce the custard, creating a tapestry of rich flavor and texture, before pouring this vibrant mixture over the cheesecake layer, filling the pan almost to brimming. Allow it to chill for at least 6 hours or, for a tantalizing reward, overnight.

  5. When the moment arrives to unveil your artistry, gently run a knife along the short ends of the slice pan to release it. Use the paper to gracefully lift your creation from its mold. Slice in half lengthways and then into quarters crossways, yielding eight elegant pieces. As a final flourish, whip the cream to soft peaks and embellish each piece with a dollop, perhaps crowned with a sprinkling of finely grated lemon rind, should you choose.

How to serve Lemon Cheesecake Slice

Present this refined dessert upon a delicate platter, allowing the bright yellow hue to shine against the backdrop of your home. Accompany it with fragrant herbal teas or a light prosecco, inviting those you love to savor not only the taste but the moment itself.

How to store Lemon Cheesecake Slice

To preserve its enchanting flavors, store the Lemon Cheesecake Slices in an airtight container in the refrigerator. It will enchant for up to three days—offering slices of summer tenderness even on the rainiest of days.

Tips to make Lemon Cheesecake Slice

  • Ensure that your cream cheese is at room temperature; this provides a silkier mixture that is easy to blend.
  • For a heightened aroma, consider adding a few drops of pure vanilla extract to the cream cheese mixture.

Variations

For a more whimsical twist, consider replacing the lemon jelly with raspberry or passionfruit for a delightful contrast of flavors. Alternatively, fold in finely chopped fresh berries into the cheesecake layer to surprise with bursts of color and sweetness.

FAQs

  1. Can I use low-fat cream cheese?
    While low-fat options can change the texture slightly, they will still offer a delicious result. Just be prepared for a less rich experience.

  2. What if I don’t have gelatine?
    You may adjust this recipe with agar-agar or a similar alternative, though it will require careful preparation to ensure the setting acts closely to that of gelatine.

  3. Can I freeze the Lemon Cheesecake Slice?
    Yes, you can freeze the slices for up to a month. Wrap them securely in foil or plastic wrap to ensure their freshness.

In the realm of baking, time is a gentle teacher, reminding us that the blend of patience and passion not only creates flavors but also nourishes the spirit. Each moment spent crafting this Lemon Cheesecake Slice becomes a brushstroke on the canvas of life, revealing the beauty of waiting for sweetness to unfold.

Lemon Cheesecake Slice

A refreshing and creamy dessert that beautifully combines citrus and cheesecake flavors, perfect for summer indulgence.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 10 hours
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Continental
Calories: 250
Ingredients Method Notes

Ingredients
  

For the base
  • 12 pieces Scotch Finger biscuits
For the cheesecake layer
  • 300 ml thickened cream
  • 2 tsp gelatine powder
  • 500 g cream cheese, chopped, at room temperature Ensure cream cheese is at room temperature for easier blending.
  • 110 g caster sugar
  • 2 tbsp fresh lemon juice
  • 85 g lemon jelly crystals
  • 1 cup boiling water
For the lemon layer
  • 200 ml vanilla custard

Method
 

Preparation
  1. Grease a 16 x 26cm slice pan and line it with baking paper, ensuring the paper overhangs the two long sides.
  2. Arrange the Scotch Finger biscuits in two long rows across the base of the prepared pan.
  3. Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle with the gelatine. Let it sit for 2-3 minutes.
  4. Warm the gelatine mixture in the microwave for 20 seconds until just warm enough to dissolve. Whisk until completely smooth and set aside to cool.
  5. In a grand bowl, blend the cream cheese and sugar using electric beaters until smooth.
  6. Beat in the fresh lemon juice and the cooled gelatine mixture until combined.
  7. Spoon the cheesecake mixture over the biscuit base. Chill for a minimum of 4 hours or until firm.
Lemon Layer
  1. Dissolve the lemon jelly crystals in a heatproof bowl with boiling water, stirring until fully dissolved.
  2. Stir in the vanilla custard and pour the mixture over the cheesecake layer, filling the pan almost to the top.
  3. Chill for at least 6 hours or overnight.
Serving
  1. Run a knife along the short ends of the slice pan to release the dessert.
  2. Lift the dessert from the pan using the overhanging baking paper. Slice in half lengthways and then into quarters crossways, yielding eight pieces.
  3. Whip the cream to soft peaks and dollop on each piece, and consider garnishing with finely grated lemon rind.

Notes

Store the cheesecake slices in an airtight container in the refrigerator for up to three days. For variations, substitute lemon jelly with raspberry or passionfruit, or fold in fresh berries into the cheesecake layer.