Lemon Cheesecake jars – Here’s the recipe for a creamy, fresh, and tangy lemon cheesecake with Bastogne biscuits, lemon curd, and nut brittle. This delicious lemon cheesecake is made and served in individual glasses. The cheesecake consists of a biscuit base made with Bastogne biscuits, melted butter, and grated lemon zest. On top of the base, a creamy and tangy lemon cheesecake filling with vanilla is added. Finally, a layer of lemon curd is poured on top, giving an extra citrusy touch and a beautiful yellow color. Once the cheesecakes have chilled and set, they are decorated with nut brittle made with hazelnuts and pistachios, along with grated lemon zest.
Also try my recipe for lemon cheesecake in a springform pan with lemon/orange jelly.
This cheesecake is perfect to prepare well in advance, making it very easy to serve for Easter lunch, New Year’s dessert, or when hosting guests on a Saturday evening—just add the decoration before serving. I love desserts in glasses or individual servings, as they are easy to make and transport if you’re responsible for dessert.
Also try my recipe for pistachio tiramisu in glasses or my recipe for Daim cheesecake in glasses. Enjoy!
Lemon cheesecake jars
Ingredients
Biscuit baseInstructions
Biscuit Base
Crush the Bastogne biscuits in a food processor until finely ground.
Melt the butter and mix it well with the crushed biscuits and grated lemon zest until combined. Divide the mixture into about 8 glasses and place them in the refrigerator while you prepare the cheesecake filling.
Lemon Cheesecake Cream
Soak the gelatine sheets in cold water.
Whisk together the cream cheese, sour cream, powdered sugar, and vanilla paste until smooth. In another bowl, whip the cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
Warm the lemon juice in a small saucepan. Squeeze the water from the gelatine and dissolve it in the warm lemon juice. Stir a little of the cheesecake cream into the warm mixture, then fold everything together. Divide the lemon cheesecake cream over the biscuit base. Refrigerate.
Lemon Curd
Soak the gelatine sheets in cold water.
Heat the lemon juice, eggs, and sugar in a saucepan while stirring. Do not let it boil. Whisk for a couple of minutes. Add the butter gradually while whisking and continue until the curd thickens.
Remove from the heat and dissolve the gelatine in the warm lemon curd. Strain the lemon curd through a sieve and stir in the lemon zest. Let the lemon curd sit at room temperature for 30 minutes. Then pour it over the lemon cheesecake cream and refrigerate again for at least 3 hours, preferably overnight.
Nut Brittle
Melt the sugar in a pan until light brown. Add the nuts and stir to coat. Pour the caramelized nuts onto parchment paper and let them cool. Roughly chop.
Before serving, decorate the lemon cheesecakes with nut brittle and grated lemon zest. Enjoy!
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