Jump to Recipe
Celebrate the first signs of Spring with this Luscious, Sunny, Saffron Lemon No-bake Cheesecake! The Homemade Lemon Curd makes it all the more Spectacular!
There are definite signs of Spring all around me. Days are getting longer, it is suddenly warmer this week, up to 6 degrees this week.
Little Snowdrops and Eranthis flowers are making their all too brief appearance in my garden. And I feel all set for Spring. Days of alfresco lunches, dresses without stockings, and tall cold drinks don’t seem too far away.
And then we get hit by a snowstorm. And crazy, whip your hair all around wind! That’s Scandinavian weather for you! Unpredictable and all too bizarre at times! I remember building a snowman during Easter break one year!
I decided enough was enough. If Winter was being a prima donna and refusing to leave, I would make my own Spring, dammit!
I got myself a bag of organic Lemons and made the most luscious Lemon Curd! Silky, tangy and sweet, with a cheery yellow hue, it was all I could do to not eat it all up with a spoon.
Instead I used the Lemon Curd to make these fabulous Saffron Lemon No-Bake Cheesecake, in little jars. Aren’t they a sight for sore, winter weary eyes?
Saffron and the Lemon Curd together give these cheesecakes the most beautiful golden color and sublime flavor that just scream Spring!
The lemon curd can be used in a lot of other desserts, as well as a spread or topping. I’m having some on my oatmeal tomorrow. So good!
Even the munchkin couldn’t stop gushing about how good these are. So they are definitely kid-approved! For the base, I used crushed digestive biscuits mixed with brown sugar and a bit of milk. Graham crackers, Gingersnaps, Oreos would all work well.
And they are no-bake. How perfect is that when you would rather be enjoying warm weather with your loved ones? These are the perfect desserts to usher in warm weather!
If you liked this post, please do share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
Celebrate the first signs of Spring with this Luscious, Sunny Saffron Lemon No-bake Cheesecake! The Homemade Lemon Curd makes it all the more Spectacular!
- 4 tablespoons Egg Yolks
- 65 ml Lemon Juice freshly squeezed
- 140 grams Granulated Sugar
- 55 grams Butter chilled, cut into small pieces
- 1 tablespoon Lemon Zest freshly grated
- 250 grams Cream Cheese
- 100 ml Heavy Cream
- 1 tablespoon Lemon Juice freshly squeezed
- 1 teaspoon Saffron
- 1/4 cup Milk
- 100 ml Lemon Curd prepared as per instructions below
- 3 tablespoons Icing Sugar
- 16 Digestive biscuits
- 1/4 cup Granulated Sugar
Add an inch of water to a medium saucepan. Bring water to a simmer over medium-high heat.
In a medium-sized metal bowl, beat egg yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. The mixture will be very thick at first, just keep mixing.
Add lemon juice and salt, whisk until smooth.
Once the water reaches a simmer, reduce heat to low and place bowl over saucepan. Do not allow water to touch the bottom of the metal bowl as this could scorch and possibly curdle the mixture.
Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
Remove from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more.
Allow curd to cool. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate if not using immediately.
In a small bowl, warm 2 teaspoons milk and soak the Saffron in it.
In a food processor, blend together the granulated sugar, digestive biscuits and the remaining milk, till a sandy consistency is arrived at.
Add 2 teaspoons each of this mixture to the bottom of 8 serving bowls and press to form the crust of the cheesecakes. Refrigerate while you prepare the topping.
In a large bowl, beat the cream cheese, icing sugar and heavy cream together till light and fluffy.
Add the lemon juice and lemon curd and beat again till well blended. Add the saffron soaked in milk and mix well.
Add 2-3 tablespoons of this cheesecake mix to each of the 8 serving bowls prepared earlier. Refrigerate for at least a couple of hours before serving.
Serving Suggestions: Top with a dollop of whipped cream, some mint leaves or blueberries!
The leftover Lemon Curd can be used for a variety of desserts: think filling in little tarts, topping muffins or spread over pancakes!
Pin this Recipe: