Quick Lemon Curd Cake
8 servings
100 minutes
Quick lemon-curd cheesecake is a delicate dessert with a refreshing citrus flavor. Its roots trace back to European culinary tradition, where simplicity in preparation meets exquisite taste. The crunchy base made of oatmeal cookies mixed with chocolate and butter perfectly complements the airy cheese mass with lemon jelly. Thanks to the lightness of the ingredients, this cake requires no baking and sets quickly in the refrigerator. It is perfect for summer tea parties or cozy evenings with loved ones. An additional layer of jelly gives it a glossy appearance, while decorations add a festive touch. Each slice delights with the harmony of sweet and sour flavors and creamy texture, making this dessert indispensable for lovers of fresh and light treats.
1
Mix crushed cookies with melted butter and chocolate, knead well, and press into the bottom of a baking pan (with removable sides) in an even layer. Refrigerate for 1 hour.
- Oatmeal cookies: 200 g
- Butter: 30 g
- Dark chocolate: 0.5 piece
2
Mix the cottage cheese mass (better with raisins) with lemon jelly dissolved in hot water, add zest. Mix thoroughly with a mixer. Pour into a mold with a set base and refrigerate until ready (see jelly packaging).
- Curd mass: 300 g
- Fruit jelly: 2 pieces
- Grated lemon zest: 2 tablespoons
3
You can leave some jelly and pour it on top later, when the cheese-jelly mass has set. It's better to dissolve the jelly in slightly less water than stated in the package recipe.
- Fruit jelly: 2 pieces
4
To detach the cake from the walls, a regular knife or brief heating of the mold walls will help.