Lemon Curd Parfait Cheesecake
By 54155
Published on 13 October 2022
This Parfait Cheesecake is a really tasty frozen dessert that’s perfect for summer or winter. Simon has rippled zingy lemon curd and crumbly shortbread biscuits through the parfait for delicious contrasts of flavour and texture. It’s ideal for entertaining because you can prepare the parfait weeks in advance and leave it in the freezer until ready to eat. Part of our Daily Brunch with Ocado recipe collection.Time and servings
30 minsTotal time
6Servings
30 minsPrep time
Ingredients
- 300 ml of cream, very lightly whipped
- 250 g of lemon curd
- 50 g of melted butter
- 450 g of caster sugar, 350g for the parfait and 100g or the sauce
- 4 egg yolks
- 300 g of thick greek yoghurt
- 1 orange, zest and juice
- 100 g of marmalade
- 225 g of shortbread biscuits, 150g for the base and 75g crumbled for the parfait
Method
Step 1
Pulse the shortbread biscuits in a food processor until they turn to crumbs, and then mix the crumbs with the melted butter.Step 2
Spoon into the bottom of a 1lb loaf tin, lined with cling film. Press the crumbs down with the back of a spoon. Put into the fridge to firm up while you make the parfait.Step 3
Boil 100g sugar and 100ml water for 3 minutes, then leave to cool slightly.Step 4
Beat the egg yolks with an electric mixer for about five minutes, until they are pale.Step 5
Add the sugar syrup to the yolks slowly, whilst still whisking.Step 6
In a separate bowl, combine the cream and yoghurt, then add the egg mixture. Fold the lemon curd and crushed shortbread biscuits through the cream.Step 7
Spoon into the loaf tin on top of the biscuit layer. Freeze for at least 4 hours, then slice with a hot knife.Step 8
To make the marmalade sauce, boil the sugar and 100ml water together with the orange zest and juice for 3 minutes, take off heat, then stir in the marmaladeStep 9
Serve a slice of parfait with the sauce spooned over the top.