Following on from one of my posts last week, I now have some lemon and passionfruit curd in the fridge beckoning to be the star of some sort of dessert. Tonight it is dessert for two, and I wanted to make something light, quick and easy so this recipe is a conglomeration of what I had in the fridge and some shortbread I quickly picked up on the way home.
The dessert is a deconstructed cheesecake, which is just a decorative word for taking the different components of a traditional dessert and presenting it your own way on a plate. And the beauty of any deconstructed dessert is there is no right or wrong way in how it is suppose to look, so set your imagination free!
1tsp melted butter
- Preheat oven to 180°C.
- Put the biscuits in a bag and give it a good bash with a rolling pin until it is finely crumbed.
- Mix the crumbs with the melted butter and spread in an oven pan.
- Once the oven is at temperature bake the crumbs for about 5 minutes or until golden.
Note: I used shortbread, but you can use any hard biscuit.
⅓ cup cream cheese
¼ cup light sour cream
1 tbs castor sugar
2 tbs fruit juice
1 gelatine leaf
- In a small bowl of water soak the gelatine leaf for a few minutes.
- Whisk the cream cheese, sour cream and castor sugar until smooth.
- Heat the juice in the microwave for 20 seconds, remove the gelatine leaf from the water squeezing out the excess water and stir into the warm juice.
- Wisk the gelatine mixture into the cream cheese mixture, pour into a zip lock bag and put in the fridge for about two hours.
Once the cheesecake mixture is the right consistency you can start assembling your dessert plates. I used lemon curd, but you can use any pureed fruit or even finely chopped fruit such as mango or strawberries. The cheesecake mixture should be of a consistency that you will be able to pipe once you snip off a corner of the ziplock bag.
…be fearless, and have fun!