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Lemon, Earl Grey & white chocolate cheesecake
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2 x 85g packs No.1 White Chocolate
2 x 135g packs No.1 Earl Grey & Lemon Shortbread
50g unsalted butter, melted
340g pack Philadelphia
200g tub No.1 Fat Free Greek Natural Strained Yogurt
200g No.1 Lemon Curd
1 unwaxed lemon
1. Line a deep 20-21cm loose-bottomed round tin with parchment. Melt the white chocolate in a bowl over a pan of barely simmering water, until just melted. Set aside to cool slightly.
2. Meanwhile, place the shortbread and the butter in a food processor and blend into fine crumbs. Press the mixture into the base of the tin using the back of a spoon. Chill for 10 minutes or until firm.
3. Place the cream cheese, yogurt, chocolate and lemon curd into the washed food processor. Blend until smooth. Spread over the shortbread, then level the surface.
4. Cover and chill for at least 3 hours or until set. Remove the tin and parchment, then finely grate the lemon zest over the top before cutting into slices to serve.
Typical values per serving:
This recipe was first published in October 2019.
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