Lemon Cheesecake Bars

An easy summer dessert that can be made the day before you need it. We finished ours off with a drizzle of lemon curd after chilling, but you could swirl it into the cheesecake before chilling or decorate with fresh lemon and edible flowers instead.

Difficulty

Low

Time

270 min

Author

Kenwood

This recipe is prepared with:

It’s the warming and weighing mixer packed with extraordinary thinking. Proves dough and melts ingredients straight into the bowl. Built in scales, in-bowl light, and two bowls for precision and control like no other.

Products

Titanium Chef Patissier XL KWL90.004SI

Titanium Chef Patissier XL KWL90.004SI

Ingredients

Servings

9

For the base

  • 200 g biscuits, broken up

  • 70 g unsalted butter, melted

For the cheesecake

  • 450 g whipping cream

  • 6 g gelatine sheets, soaked, drained

  • 300 g cream cheese

  • 200 g mascarpone

  • 120 g icing sugar

  • 2 Tbsp lemon juice

  • 1 lemon, zest of

  • lemon curd, as needed, to decorate

Utensils

Square tin 20 cm (8"), Bowl medium, Jug, KWL90.004SI, KWL90.124SI, Whisk Tool, Food Processor, Knife Blade

Instructions

Step 1

Line the bottom of the tin with parchment paper.

Fit the Knife Blade to the Food Processor attachment.

Add biscuits into the attachment.

Blend for about 20 seconds on speed 4 until crumbs have formed. 

Remove the attachment from the machine.

Transfer the biscuit crumbs into a clean bowl.

Add the melted butter and mix to combine.

Add the mixture to the tin, press until firm and level.

Chill in the fridge until ready to use.

Step 2

Fit the Whisk Tool.

Add whipping cream into the warming bowl.

Heat for 3 minutes on heat setting 7, speed Min, until warm.

Add the soaked and drained gelatine.

Whisk for 3 minutes on heat setting off, on speed Min, until combined.

Transfer the mixture to a jug and let cool.

Step 3

Add cream cheese, mascarpone cheese, icing sugar, lemon juice and lemon zest into the warming bowl.

Whisk for 1 minute on heat setting Off, on speed Max, until combined.

Add the cooled cream mixture.

Whisk for 3 minutes on heat setting Off, on speed 3, until combined.

Pour the mixture into the tin.

Chill in the fridge for 4 hours.

Drizzle with lemon curd.

 

Serve.

You can also prepare this recipe* with:

Products

Titanium Chef Patissier XL KWL90.124SI