No-bake lemon cheesecake with candied peel

Updated at: Sun, 26 May 2024 10:03:24 GMT

Step 1

Blitz your shortbread biscuits to a fine crumb.

Step 2

Melt your unsalted butter carefully, and then add into your biscuits.

Step 3

Blitz the biscuits again to combine, and add to the bottom of your 20cm deep springform tin.

Step 4

Add your cream cheese to a stand mixer bowl, or alarge bowl. Add in your icing sugar, and whisk until smooth using the whisk attachment on the stand mixer, or using the whisks on your electric hand whisk.

Step 5

Pour in your double cream, and whisk. As the mixture is starting to thicken, add in your lemon juice and whisk again.

Step 6

Continue to whisk until very thick. Be careful to check the mixture frequently to see how thick it is, and fold through with a spatula to make it all even.

Step 7

Once whisked, spread over the biscuit base, and then leave to set in the fridge fully for at least 5-6 hours, or preferably over night for longer.

Step 8

Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.

Step 9

Combine 80ml fresh water with 80g sugar.

Step 10

Bring to a boil, stirring to dissolve the sugar.

Step 11

Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft.

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