FOOD
Pink Lemonade Cheesecake in a Jar
Enjoy this single-serving pink lemonade cheese cake in a cute little jar.
FOOD
Pink Lemonade Cheesecake in a Jar
Enjoy this single-serving pink lemonade cheese cake in a cute little jar.
Ingredients
Pink lemonade cheesecake in a jar
- Biscuit crumb
- 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
Cheescake
- 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
- Lemon zest
- Lemon curd
Steps
Pink lemonade cheesecake in a jar
- 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.
Cheescake
- 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).