Simple Lemon Cheesecake
A deliciously easy make-ahead dessert perfect for entertaining. Individual dessert glasses make for an elegant presentation.
110g plain sweet cookies (I used 9 Arnott’s Butternut Snap Cookies)
250g full fat cream cheese, softened
200ml crème fraiche
¼ cup lemon curd
60g (1/3 cup) icing (powdered) sugar
zest of 1 lemon
1 tsp vanilla extract or vanilla bean paste
Blueberries, or other fruit, to serve
Crumble the cookies to a loose mix (a food processor is best for this). Spoon the crumble into the bottom of bowls or glasses; press.
Mix together the cream cheese, crème fraiche, lemon curd, icing sugar, zest, and vanilla, until smooth. Spoon the cheesecake filling into the glasses; smooth.
Store in the fridge. Garnish with fruit before serving.