- 1Mix the biscuits with the butter and press into four small glasses.
- 2Beat the cream cheese, sugar and zest, then fold in the whipped cream.
- 3Spoon over the bases and chill for at least two hours.
- 4Top each glass with a cup of pearls just before serving.
Lemon cheesecake is rich and sharp. The pearls on top add the brightness again on every spoonful.
What you need
- Lemon pearls4 cups
- Digestive biscuits, crushed120 g
- Melted butter40 g
- Cream cheese200 g
- Whipped cream150 ml
- Icing sugar50 g
- Lemon zest1 lemon
You'll need
- 4 cups of LemonA pack of 6 covers it, with some left for tomorrow.Notify me when orders open
Batch one in development · join the launch list.
One cup is one serving, so this recipe counts pearls by the cup rather than in grams. Nothing on this page is a claim about what the pearls do.
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