Enjoy this single-serving pink lemonade cheese cake in a cute little jar.
130g all-purpose flour
60g powdered sugar, preferably organic
1/4 teaspoon salt
1 tablespoon freshly grated lemon zest
115g cold unsalted butter, cut into 1/4-inch dice
500g cream cheese (room temperature)
½ cup powdererd sugar
1 tsp vanilla extract
1 tsp lemon essence
¼ cup frozen raspberries
1 cup milk powder
2 drops pink food gel
Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminium baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Set aside to cool.
To make cheesecake add cream cheese, powdered sugar and vanilla extract to a large mixing bowl. Mix in a stand mixer or use a hand mixer to get fluffy and smooth. Add Milk powder, frozen raspberries, pink food gel, lemon essence and lemon zest and mix until well combined. Fit the end of a piping bag with an open star nozzle and fill with cheesecake mixture.
Add about 1 tsp of lemon curd to the bottom of a serving glass. Add a good helping of crushed cookies to the bottom, followed by more lemon curd. Pipe a swirl of cheesecake filling to about half way up the jar. Add more lemon curd, followed by more cheesecake. Add a wedge of lemon and some fresh raspberries to decorate (optional).
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