Mother’s Day reminds me of when my sisters and I were little. We’d make cards and save our pocket money for presents that Mum might like. In retrospect, she probably didn’t want a book mark. Or maybe she did. She definitely said she did at the time. Now that we’re grown up, things are quite a bit different. However, the sentiment is the same. Perhaps we can buy more useful presents, but we’re still just trying to say thanks Mum. So, thanks Mum!
I’m sure it was hard for you to guess, but I thought this Mother’s Day, I’d say thanks Mum with some individual cheesecakes. I always make my Mum chocolate cakes, as my very first post shows. Last Mother’s Day, I made little chocolate fudge cupcakes. She particularly likes that chocolate cake because it has a real chocolate flavour, not a cocoa powder-type flavour.
However, I felt like she might like something different. What says Mothers Day like little cheesecakes? They’re light and delicate, perfect for a ladies afternoon tea. But because I know my Mum likes chocolate and coffee, I made one type of cheesecake with a mocha ganache. I thought after a savoury afternoon tea, a fruity alternative might be nice too. I wanted to use chocolate biscuits for the base (because it had worked so well previously in a baileys cheesecake), and I thought she might like that alternative. Therefore, I thought the perfect fruity topping would be a raspberry curd.
I am a huge fan of lemon curd, and its use in cheesecake is delicious. Curd is basically egg yolks and butter, and the juice (and rind) of the fruit to flavour the curd. If you’ve made it right, it should be rich and luscious, but still tart or fruity. I had never made anything but lemon curd before this, but now I’m keen to try other flavours in the future. Perhaps blueberry curd would do nicely on top of a similar cheesecake, but I’d recommend a plain biscuit base for the traditional blueberry or lemon flavours.
The thing I love about this recipe is that it’s so versatile. Replace the chocolate base biscuits with plain biscuits if you’d like. Top the cheesecake with any flavour that your Mum likes. Fresh fruit would be lovely, or jam if you can’t be bothered with curd, a layer of pure melted chocolate – the world’s ingredients are your oyster. So get creative and think of your Mum’s favourite combination. Make a beautiful cheesecake for her next year.
A technical note: I started by using a women’s weekly recipe for the cheesecake filling. I had some marscapone in the fridge, so I substituted some of the cream cheese for marscapone (about 1/3 marscapone, 2/3 cream cheese). This gave the cheesecake a lighter, less overtly cheesy flavour. Other common subsitutions are sour cream, which again gives the cheesecake a bit more of an interesting taste.
So, Women’s Weekly, while you are still my bible, I present to the world my version of your lemon curd cheesecake. Enjoy!
- 250g choc ripple or plain sweet biscuits
- 125g butter, melted
- 500g cream cheese, softened to room temperature.
- 250g marscapone
- 2 teaspoons grated lemon rind
- ½ cup caster sugar
- 3 eggs
- 100g milk chocolate
- 75ml cream
- 25ml Tia Maria, or other coffee liqueur
- 25ml black coffee
- Raspberry Curd
- 3 tbsp butter
- 170g frozen raspberries, thawed or microwaved until thawed
- 2 egg yolks
- ⅜ cup caster sugar
- 2 tablespoons fresh lemon juice
- pinch salt
- Process biscuits until fine. Add butter, process until combined. Distribute crumb among 25 patty cases, and press into the base. Place patty cases onto a tray, and refrigerate for about 30 minutes.
- Preheat oven to 170/150 deg Fan forced.
- Beat cream cheese, marscapone, rind and sugar in a medium bowl with electric mixer until smooth; beat in eggs, one at a time. Distribute among patty cases.
- Bake cheesecakes approx 40 mins, or until they look set (no wobble), but not overdone.
- (Now is a good time to make ganache and curd)
- Cool in oven with door ajar.
- Pour over raspberry curd or mocha ganache.
- For the ganache, place all ingredients in a glass bowl over a small pot with simmering water in the bottom.
- Melt chocolate and mix ingredients together. Allow to cool in refrigerator for an hour or so.
- For the curd, press thawed raspberries through sieve into a small saucepan to remove seeds.
- Add butter, sugar and egg yolks and salt and whisk until well combined.
- Put small saucepan over a low heat and constantly stir with a spoon for about 10 minutes or until the curd thickens and coats the back of the spoon without dripping off. While thickening, add lemon juice to taste to add tartness to the curd - otherwise, it will be very rich and buttery (delicious!) and might not add the contrast to the cheesecake that you're after.
- Remove from heat and continue to stir for a couple of minutes while it cools.
- Pour into a small glass bowl, cover with glad wrap and refrigerate to set the curd.