Cheesecakes have been really popular at my house lately, so I decided to make a strawberry cheesecake with some lemon and white chocolate for this months Go Ahead Honey, It’s Gluten Free.
The pairing of white chocolate and lemon was so good that I decided to try making some almond cookies with those flavours, and luckily they ended up being as good as I had hoped. Like tiny soft lemon flavoured cakes.
All went well with making the cheesecake, although I will use less gelatine leaves in the future; it was a bit too rubbery in appearance for my taste.
A Cheesecake Recipe With White Chocolate, Lemon and Strawberries
This is much the same recipe as this one, the flavours are just different.
-100 grams/3,5 ounces white chocolate
-half the zest of one lemon and the juice of one lemon
-200 grams/7 ounces cream cheese (I used Philadelphia)
-2 dl/ 3/4 cup whipping cream
-4 gelatine leaves, or less, 3 might be enough
-1 tsp vanilla extract
Line the edges of a pan with halved strawberries, they will stick to the cake when it has set.
Place the gelatine leaves into some cold water. Melt the white chocolate. Whip the cream and mix it with the white chocolate and the cream cheese. Add the vanilla extract and the lemon zest.
Place the lemon juice into a saucepan on medium heat and melt the gelatine leaves into it. Let it cool a bit.
Mix the lemon juice after it has cooled with the whipped cream mixture. Pour it into the cake pan (springform, or one with just the edges, so that you can just lift it off) and leave to sit in the fridge for at least 3 hours.
Decorate with some fresh strawberries before serving.
You can make a base for this with some cookies for example, just crush some cookies (180 grams/6 ounces) and mix them with some melted butter (50 grams/1,7 ounces) and then place onto the pan before adding the filling.
Almond Cookies With White Chocolate and Lemon
These would also be good with some crushed liquorice candy mixed in, turkish peppers are a good choice.
-1 cup/2,5 dl almond meal
-50 grams/1,7 ounces melted butter, or vegetable oil
- 2 heaping tbls sugar
-1 tsp vanilla extract
- 50 grams/1,7 ounces white chocolate pieces
-half the zest of one lemon
-2 tbls lemon juice
Just mix everything together and bake at 170 C/340 F for approximately 15 minutes, or until they are done, it depends on your oven, but they usually take 10-20 minutes.
This is my contribution to Go Ahead Honey, It’s Gluten Free; I will be posting the roundup on Wednesday.
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