Lemon Cheesecake in Lemon Shells - Easter Dessert

Citron cheesecake i citronskaller - Nem og smuk påske dessert

Lemon Cheesecake in Lemon Shells - Easter Dessert

Recipe for the prettiest little lemon cheesecakes - served in the lemon shells. No gelatine, just a quick and easy Easter dessert for the Easter lunch.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in glasses, cheesecake without gelatine, Easter cheesecake, Easter dessert, Easy Easter dessert, Lemon cheesecake

Total Time 25

Servings pieces

Calories 324kcal

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)

Instructions

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