Yet again I have taken the gluten out of my cooking, and at the same time, have made it quicker and easier. This recipe was the result of some experimentation – I had some lemon curd left over, and wondered how it would go with cream cheese. The answer is – beautifully! This was so quick and easy as I already had the curd made, all I had to do was mix everything together!
Lemon Curd Cheesecake Pots
250g cream cheese
1 cup lemon curd
1 tbs honey (I had some honey flavoured with orange peel, which complemented the lemon flavour, but you could use any honey that you fancy)
Cut the cream cheese into small blocks which will mean the ingredients will combine better. Using a blender or mixer, beat together the ingredients until smooth and creamy. Spoon into ramekins or serving dishes and decorate however you prefer. The arty ones might use some candied peel, but I was too lazy (surprise, surprise) and just sprinkled some coloured sugar.
Almost as easy as it was tasty! You can eat straight away, or put back in the fridge for later.