From Clodagh’s Kitchen: Lemon Cheesecake with Hazelnut Crumb

Summer is set to arrive soon, and whilst the weather might not yet be up to par, that doesn’t mean that we can’t enjoy those summer flavours at home.

One way to brighten up a cloudy or rainy day is by heading to the kitchen to cook something delicious, so with this in mind, we asked our friend Clodagh McKenna to share a recipe she thought you’d love.

Lemon Cheesecake with Hazelnut Crumb

Serves 8 

You will need:

  • 250g digestive biscuits 
  • 140g hazelnuts (80g for the base, 60g for the crumb on top) 
  • 100g butter 
  • 300ml double cream 
  • 340g cream cheese 
  • Zest of 3 lemons, juice of 2 lemons 
  • 150g caster sugar 

How to:

  1. Line the base of an 18cm spring cake tin with greaseproof / parchment paper. 
  2. Place your digestive biscuits and 80g hazelnuts in a blender, and blend until the consistency is like a breadcrumb.
  3. Pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
  4. Whip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, lemon juice and zest and whisk together until you get a light fluffy texture. 
  5. Remove the baking tin from the fridge and spoon in the lemon mixture. Use the back of a spoon to smooth out the top. Finely chop the remaining 50g hazelnuts and sprinkle around the edge of the top of the cheesecake. 
  6. Place the cheesecake into the fridge for at least 2 hours to set fully. Remove from the fridge 30 minutes before serving. 
  7. I like to finish it off the cake by decorating it with flowers and another zest of lemon. 
  8. Cut yourself a slice and enjoy with a cup of tea, either out in the garden or snuggled on the sofa.

Are you tempted to make this delicious cheesecake? We’d love to see what you create! Make sure you tag us on Instagram @sofasandstuff.

Alysha Stirling