I will be honest, I made the lemon curd of the previous post because I wanted to make these. Think of them as a lemony and cheesecakey (is that even a word?) kind of brownies. The assembling bit is more or less the same of a cheesecake, and the flavour is as well. Very moreish, these will disappear in a flash! Recipe, again, from The Great British Bake Off: The Showstoppers book.
- 200g ginger biscuits
- 50g unsalted butter, softened
- 500g full-fat cream cheese
- 1 tsp vanilla extract
- 100g caster sugar
- 2 large free-range eggs, at room temperature
- about 225g lemon curd (use homemade if you can)
- Line and grease a square or rectangular brownie tin (approximately 25 x 25cm).
- Pre-heat the oven to 160 degrees Celsius.
- To make the base, put the biscuits and the butter in a food processor and blitz until you get a sandy consistency. Alternatively, put the biscuits in a bag, seal it and bash them with a rolling pin (very therapeutic), then mix in the butter.
- Bake the base for 10 minutes, then take out of the oven and leave to cool for 15. You can leave the oven on or turn it off while you get started with the cheesecake filling.
- To make the cheesecake mixture, put the cream cheese, vanilla, sugar and eggs into a large bowl and beat them until creamy and combined. You can do this by hand, no need to waste electricity 🙂
- Once the base has cooled down, pour the cheesecake mixture over it and spread it evenly.
- Dollop the lemon curd on the surface – quite randomly – and then use a cocktail stick (a skewer, a knife or even a teaspoon will do) to swirl it around and obtain a marbled effect. Don’t overdo it, though, as you want to keep some of the big lumps of lemon curd.
- Bake for about 30 minutes, until just set. Remember to turn on the oven again if you switched it off before.
- Leave to cool in the tin. To extract it, run a round bladed knife all around the edges, then cut into squares.
- The recipe says to cook it for 25 minutes, but I’ve opted for slightly more on here simply because when I checked mine after that time it was still wobbly and, I feared, uncooked. Feel free to take it out of the oven slightly before.
- Keep this dessert in the fridge as it will melt/go weird if left outside. Needless to say, the earlier you eat it, the better.