Page 17 - Interface December Issue 2025

Instructions Lemon Curd

1. To make the crust PREP TIME : 10 MIN
a) Place all ingredients in your dough mixer, set to SERVES 1
slow until crumbs start to form. Then turn up to MAKES 700G
the next setting and give it a quick whisk until a 1 PORTION = 40G
dough forms. Stop as soon as the dough forms.
b) Remove from the mixer and press into a INGREDIENTS
prepared 24cm springform cake tin. • 250ml Lemon juice
• 500g Condensed milk
2. To make the filling • 250g Egg yolk
a) In the bowl of an electric mixer fitted with the
paddle attachment or beaters, beat the cream INSTRUCTIONS
cheese, sugar, and flour together on medium 1. Mix all the ingredients in a
speed until just smooth, about 1 min. saucepan. Bring to the boil
b) Scrape the bottom and sides of the bowl to be over a slow heat.
sure the mixture is evenly combined. 2. Cook till it sticks to the back of
c) Add the vanilla, lemon zest, lemon juice, and salt; the spoon.
beat on low speed until just combined.
d) Add the eggs, one at a time, mixing on low
speed until incorporated, scraping the bowl as
necessary. Make sure the batter is uniform but
do not over-mix.

3. To bake
Check to make sure your oven has cooled to 160°C,
then set the cheesecake pan in a large roasting pan.
Pour the into loose bottom 24cm cake ring.
Bake until the cake is just set, 1 hour and 30 min to
1 hour and 45 min. (If the cheesecake starts to look
too golden on top towards the end, cover it loosely
with foil.) The cake should not look runny at all but
Vanilla Soil/
will wobble just a bit when the pan is nudged; it
will continue to cook/set as it cools. Remove the
Crumb
springform pan. If necessary, run a thin-bladed knife
around the edge of the cake to make sure it’s not
sticking to the sides (which can cause cracks as it
PREP TIME : 15 MIN
cools), cover with plastic wrap and transfer to the
SERVES 1
refrigerator to cool for at least 8 hours or overnight.
WILL YIELD 20 PORTIONS
1 PORTION = 20G
4. For the confit lemon
a) Bring the vinegar and sugar to the boil.
INGREDIENTS
b) Slice the lemon thin slice cut in half and blanch
• 300g Flour
in the vinegar for 3 min. remove and leave to
• 150g Butter
cool before use.
• 100g Sugar
• 10ml Vanilla essence
5. See recipe for lemon curd and use 40g of the
lemon curd when plating.
INSTRUCTIONS
1. In a bowl, add flour and sugar
6. See recipe for vanilla soil and use 20g when plating.
together.
2. Add butter and vanilla
7. To serve
essence, work it to make a
On a rectangular slate plate place the vanilla soil/
sandy consistency.
crumb towards the one side of the plate. Place a
3. Put on a tray and into the oven
slice of cheesecake onto the crumb. Dot the lemon
at 180°C.
curd around the plate and garnish with the confit
4. Stir every 2min until the flour is
lemon and strawberries.
cooked out.

INTERFACEDigimag | DECEMBER 2025 | 15