Easter cheesecake in lemon shells – an easy and beautiful lemon dessert.
These little Easter cheesecakes in lemon shells are among the prettiest things I have made in a long while. They are both very simple and genuinely quick to put together – and with their sunny yellow colour they look wonderful on the Easter table.
The cheesecake itself is made without gelatine and with only a few ingredients, which makes it especially easy to get started on. It strikes a lovely balance between sweetness and the freshness of the lemon. The soft, creamy cheesecake filling together with the crisp biscuit base makes them hard to resist – and served in the lemon shells they take on an extra refined and elegant look.
It is a perfect dessert for Easter, but also a recipe you can happily return to for the rest of the year. It can be made well ahead and kept in the fridge, so it is easy to prepare if you are expecting guests. Just leave the decorating until right before serving.
Cheesecake in a lemon shell
Serving cheesecake in lemon shells is not only very pretty – it also gives a fresh, natural presentation that stands out a little. Here I have decorated them as Easter cheesecakes with chocolate eggs, herbs and flowers, but the recipe itself works all year round.
You can easily vary the topping to suit the season and the occasion – try fresh berries, a little grated lemon zest, crushed biscuits or a fruit compote. It is a dessert that is easy to adapt and always looks beautiful.
The cheesecakes can easily be prepared well ahead and kept in the fridge – just wait to decorate them until right before serving, so the topping looks crisp and inviting.
Lemon Cheesecake in Lemon Shells – Easter Dessert
Ingredients
Biscuit base
- 120 g digestive biscuits
- 40 g butter
- 1/2 lemon, finely grated zest of
Lemon cream
- 4 large lemons
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 50 ml lemon juice
- 50 g icing sugar
- 2 tsp vanilla sugar
To decorate
- Mini chocolate Easter eggs
- Fresh thyme or mint
- Edible violas (optional)
Method
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits to fine crumbs and stir them together with the butter and the finely grated lemon zest. Set aside.
Lemon cream
- Halve the lemons lengthways (from stem end to tip) and carefully scoop out the flesh with a spoon. The easiest way is to gently push the spoon down where the flesh and the peel naturally come apart.
- Set the lemon shells aside and press the juice from the flesh through a fine-mesh sieve until you have the amount listed.
- Put the cream cheese, whipping cream, lemon juice, icing sugar and vanilla sugar in a bowl and whisk with an electric hand mixer until the cream thickens.Be careful not to over-whip – the cream should stay soft and smooth.
- Transfer the cheesecake cream to a piping bag – with a nozzle, if you like.
- Divide the biscuit mixture between the lemon shells and press it down firmly with the back of a spoon.
- Pipe the cream on top in a neat layer that rises slightly above the rim of the shells.If you like, use the back of a spoon to give the top a slightly rippled finish.
- Decorate with whole and crushed chocolate Easter eggs, a little fresh thyme and, if you like, edible violas.
Nutrition
Premium
Kan de mon fryses?
Hej Bente
Du kan sagtens fryse dem ja:)
Warm wishes, Dianna
så gode. jeg er ikke til cheese cake men disse … de er så lækre og mega nemme.
De skabte glæde til påskefrokosten i går.
varme anbefalinger.
Kan den mon laves dagen før? 🙂
Hej Silja
De kan sagtens laves dagen i forvejen ja 🙂 sørg for at cremen er pisket så den kan holde formen – uden at blive overpisket og grynet naturligvis:)
Og så pynter du dem bare inden servering 🙂
Vi spiste selv de sidste i går, og de havde stået 2 1/2 døgn:)
Warm wishes, Dianna