Lemon Luscious Cheesecakes in little Jars

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The perfect dessert option for our Diner en Blanc menu would be a great inclusion for any picnic occasion – (or anytime!) – easy, pre-prepared, portable in lidded jars and no mess – and no leftovers – guaranteed delicious! It is also excellent prepared as a regular single cheesecake.

My take on Nigella’s recipe adds a few drops of Limoncello and our best tip is use a lemony lemon curd and ‘taste taste taste’, add the lemon juice slowly in drops til the flavour is perfect for you.

We have a lovely local tradition in my neighbourhood – on Election Voting Days, the School and Church groups have fundraising stalls that sell the most delicious chutneys and divine home-made Lemon Curd. I ensure I stock up on these necessities! Lemon Curd is the heart of this recipe – so a big thank you to all the cooks who supply our community fairs and school fetes – Yum!

Preparation:  25 - 40 minutes (once the ingredients are at room temperature)

Baking:  None!

Chilling:  6 hours minimum, preferably overnight

Makes:  1 regular size (22cm tin?)  or  4 - 6 - 8 jars, as depends on size of jar

Ingredients

Base

1 packet biscuits – 150 gram -  I used Anna’s Almond Thins 150g but any ‘Digestive’ or plain ‘Arnotts Nice’ style biscuit are fine. For a regular ‘tin’ cheesecake use 250 gram packet. See ‘Tips and Hints’ below.

Melted butter –  for 150 gram of biscuits, melt 40 gram of butter but you may not need that much. If using 250 gram biscuits, increase the melted butter to 90 gram.  See ‘Tips and Hints’ below.

Small shake of ground cinnamon – not too much

Almond flakes – about 30 gram – lightly chopped – you want smaller pieces but not powdery

Dessicated coconut - about 30 gram

Filling

500 gram Cream Cheese cubed and softened to room temperature

350 gram Lemon Curd – room temperature – it needs to taste good, don’t bother with a bland one

Zest of one lemon but it must be very very finely grated so not to stick between teeth!

NB - Reserve the lemon as you may need to add some of the juice – a drop at a time later on

And also

These additional measurements will depend on the flavour of your lemon curd, so as a guide

Pinch icing sugar

Half a pinch of sea salt

¼ teaspoon of Limoncello – Italian Lemon Liqueur

A little of the juice of the reserved lemon

Method

Base – similar for both jar and single styles.  See Tips and Hints for more details.

Crush the biscuits and add the flaked almonds, coconut and cinnamon. Mix to combine.

Slowly add the melted butter for the desired consistency.  VIP See Tips and Hints below.

Sprinkle lightly into the jars. Do not press down. Leave on bench whilst preparing Filling.

Filling – same method for both jar and single cheesecake

Put the softened cubed Cream Cheese in the bowl of an Electric Kitchen Mixer and beat til soft.

Add the lemon curd and lemon zest and beat to combine, increasing speed to incorporate some air. 

Now the fun bit

Taste.

Add as you think needed – tasting all the time and mixing well after each small addition

– pinch icing sugar, dash of seasalt, dash Limoncello and few drops lemon juice.

When you are happy with the flavour, gently spoon the mixture into the jars

Refrigerate at least 6 hours, preferably overnight.

Suggested options

Perfect on their own but you could offer raspberry coulis or whipped cream or sliced fresh berries as special extra toppings.

Serving ideas

Jars – wide enough for guests to easily get a spoon in.  Firm fitting secure lid.

Glasses – great option for at home BBQs etc.  Just ensure the glass is thick and sturdy enough to cope with guests scraping the spoon around your glass. 

Once, for a different recipe, I used those double walled Bodum glasses – lovely – except the dessert base had hardened to the glass and my very strong guest broke through the glass wall attempting to remove the dessert – lucky I had a spare dessert! Not an event I would care to repeat.

Tips and Hints

Biscuit crumbs

–       if serving in a jar or drinking glass container: 

it is important the crumbs are a damp but loose sand texture – you do not want the crumb base to set hard or it will be too difficult to scoop out during eating. So it will need less melted butter. You want to moisten the crumbs and have a looser texture that does not ‘set’ in the bottom of the jar. The addition of the flaked almonds helps keep it looser.  Also, don’t pack or press it into the bottom of the jar.  Keep it loose and fluffy texture.

-        if serving as a regular whole cheesecake: 

increase the amount of biscuit crumbs and the amount of melted butter because you will need to cover the tin base and crumb will need to set firm to give a strong base. You can push and press it firmly into the base so it will adhere together. Chill in fridge whilst preparing Filling.

Transporting Cheesecake Jars to the picnic

Ensure the lids are firmly secured, cheesecakes have been well refrigerated then place in the coldest part of the esky.  We do not recommend eating dairy products that have been kept unrefrigerated for extended periods. You know the rules: keep the esky well stocked with ice and in a shady cool spot and eat these treats within a food-safe time.

Enjoy!  Colleen