Neven Maguire's Lemon Curd Cheesecake
Neven Maguire
Neven Maguire
Recipe - Jetland
Neven Maguire's Lemon Curd Cheesecake
Prep Time30 Minutes
Servings6
0Ingredients
2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
100g Butter
2 Jars Simply Better Sicilian Lemon Curd
3 Cartons Simply Better Irish Cream Cheese
2 Carton Simply Better Authentic Greek Yoghurt (10% fat)
1 Pack Fresh Strawberries
1 Packet Simply Better Frozen French Macaron Assortment, thawed
Directions
INGREDIENTS
- 2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
- 100g Butter
- 2 Jars Simply Better Sicilian Lemon Curd
- 3 Cartons Simply Better Irish Cream Cheese
- 2 Carton Simply Better Authentic Greek Yoghurt (10% fat)
- 1 Pack Fresh Strawberries
- 1 Packet Simply Better French Macaron Assortment, thawed
METHOD
- Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment lined 9.5” spring form tin, pressing down well with the back of a spoon.
- Take out three tablespoons of the lemon curd and reserve, then put the rest in a bowl with the cream cheese and yoghurt and mix with an electric whisk until smooth. Using a spatula, cover the base swirling around the top so it’s not too smooth. Add small drops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours or overnight is best.
- Remove the cheesecake from the tin and using a palette knife, put on a cake stand, discarding the parchment. Decorate one side with the strawberries, cutting some of them in half and the strawberry, lemon & pistachio macarons to serve.
30 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores Simply Better Lemon, Chia & Poppy Sablé Biscuits 140g
SAVE €0.69
€2.00 was €2.69€14.29/kg
Avonmore Irish Butter 227g
SAVE €0.20
€2.00 was €2.20€8.81/kg
Dunnes Stores Simply Better Sicilian Lemon Curd 330g
€3.50€10.61/kg
Dunnes Stores Simply Better Irish Original Cream Cheese 180g
ONLY €2
€2.00€11.11/kg
Dunnes Stores Simply Better Authentic Greek Yogurt 450g
ONLY €2
€2.00€4.44/kg
Keelings Sweet Strawberries 227g
€2.99€13.17/kg
Dunnes Stores Simply Better French Macaron Assortment 144g
ONLY €5.49
€5.49€38.12/kg
Recipe
INGREDIENTS
- 2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
- 100g Butter
- 2 Jars Simply Better Sicilian Lemon Curd
- 3 Cartons Simply Better Irish Cream Cheese
- 2 Carton Simply Better Authentic Greek Yoghurt (10% fat)
- 1 Pack Fresh Strawberries
- 1 Packet Simply Better French Macaron Assortment, thawed
METHOD
- Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment lined 9.5” spring form tin, pressing down well with the back of a spoon.
- Take out three tablespoons of the lemon curd and reserve, then put the rest in a bowl with the cream cheese and yoghurt and mix with an electric whisk until smooth. Using a spatula, cover the base swirling around the top so it’s not too smooth. Add small drops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours or overnight is best.
- Remove the cheesecake from the tin and using a palette knife, put on a cake stand, discarding the parchment. Decorate one side with the strawberries, cutting some of them in half and the strawberry, lemon & pistachio macarons to serve.