Tue, 14 April 2026
Base
350g malt + digestive biscuits 125–150g salted butter, melted
Method
1. Blitz biscuits to fine crumbs.
2. Mix with melted butter until evenly combined.
3. Press firmly into base of tin (and slightly up sides if desired).
4. Chill 20–30 minutes until set.
Filling
Juice 3 lemons Zest 1 lemon 150g caster sugar 200g lemon curd 250g mascarpone 330g Philadelphia Cream Cheese 400ml double cream, softly whipped
Gelatine
3 sheets gelatine 20g hot water
Method
1. Soak gelatine in cold water for 5–10 minutes.
2. Squeeze out excess water.
3. Dissolve in hot water.
4. Cool slightly before using.
Method
1. Beat mascarpone, cream cheese and caster sugar until completely smooth.
2. Add lemon juice, zest and lemon curd and mix until fully combined.
3. Fold in softly whipped cream, keeping mixture light and airy.
4. Temper gelatine by mixing a few spoonfuls of cheesecake mixture into it.
5. Pour gelatine back into the main mix and fold gently to combine evenly.
6. Pour mixture onto chilled base and smooth the top.
7. Chill for at least 6 hours, ideally overnight, until fully set.
Finish
250g whipped cream (for piping) Dried edible flowers + fresh viola flowers
Method
1. Whip cream to firm piping consistency.
2. Pipe around the edge using a star nozzle.
3. Finish with flowers on top just before serving.
Tin: 23cm Springform
Fri, 5 June 2026
Chef: Kwangi Chan
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