I picked this Lemon Cheesecake up soon after the resounding success of the Rhubarb and Custard pot. I had high hopes for this little chilled dessert, so lets find out if it delivered!
Now then, would it be wrong to choose a dessert based on the colour scheme of my home? This light green shaded pot should go nicely in my dining room and I’m tempted to try planting a little cactus in it.
But that’s irrelevant. On to the dessert!
As we all know, cheesecake starts off with a biscuit crumble base. Next comes some sort of cheesecakey layer, then it’s often finished with a topping. Fruit, sauce, chocolate. Whatever. That’s the structure.
Here Pots & Co. take the idea of that structure and turns it upside down. Literally. Instead, you’ve got the top layer on the bottom, the middle layer is… uhm… well… in the middle and the bottom layer becomes a separate portion of biscuit crumb to pour over the top.
So what is it? Really it’s a cheesecake crumble.
Lemon cheesecake cream (56%): double cream (milk), 31.5% cream cheese (37%) [skimmed milk, cream (milk), salt, lactic acid culture], sugar, whole milk, gelling agents: carrageenans and dextrose, lemon zest (1.2%).
Lemon curd (23%): sugar, unsalted butter (milk), free-range whole egg, freshly squeezed lemon juice (18%), gelling agent: agar agar.
Classic golden biscuit crumbs (21%): plain flour [wheat flour, calcium carbonate, iron, niacin (B3), thiamin (B1)], sugar, unsalted butter (milk), freshly squeezed lemon juice (4%), Cornish sea salt.
The thick, rich and creamy cheesecake layer has a gentle sweetness to it. For me, I’d like a little more cheesecake ‘tang’ going on – but it’s delicious regardless.
Underneath you’ll find the set lemon curd underbelly. It’s got lots of lovely lemon flavour, being brightly lemony but not sharp.
Interestingly I didn’t really read this as cheesecake, because the crumb wasn’t quite soft enough. My brain wants a butter enriched, compressed but slightly ‘damp’ textured biscuit base. Because the biscuit portion is kept separate, it remains exceedingly crunchy and crisp.
It’s a lovely little portion of biscuit crumble but it’s almost a little too firm and crunchy to really be like my usual expectations for cheesecake.
The flavours that come through here though are absolutely lovely. Once again, the Pots & Co. dessert feels very ‘unprocessed’ and like a rather special treat. I did like it quite a bit, but not as much as I liked the Rhubarb pot. Give it a try and let me know your thoughts?
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