I have been inspired by the two Nigella’s. The first needs no introduction, the second, well, probably also needs no introduction. But for the handful of you that have not stumbled across Not Quite Nigella, an absolutely drool-worthy Sydney food blog written by Lorraine, you can thank me later for this introduction 🙂
Christmas in Australia is hot and is more about freshness and staying cool than cinnamon and eggnog (although I hang onto the cinnamon thing). For that reason Nigella Lawson’s no-bake cheescakes have become a bit of a staple. Last year I made her Nutella cheescake, this year I though I would try for some freshness from her lemon cheesecake. Then I saw NQN’s zebra cheesecake and was inspired to combine the two ideas.
It looks pretty but is still deceptively simple. The secret to getting the striped effect is to make sure both the lemon and raspberry cheesecake mixtures are a similar consistency and then you just keep placing two tablespoons into the centre of the cake. Because this is a no-bake cheesecake and the mixture is quite thick, you will need to give it a tap no and then to spread the mixture. Do this by evenly tapping the whole cake tin on the bench, try not to tip it. My cake was not perfectly striped, possibly due to some raspberry juice oozing into the lemon layer. To avoid this you could set it in the freezer and just transfer to the fridge an hour or so before you are ready to serve. This will also make it easier to cut neat slices.
Don’t forget to enter my Christmas Giveaway. A little gift from some of my favourite local artists and makers. Competition closes 5pm AEST on 14th December. Enter here 🙂
- 200g shortbread biscuits
- 3 TBSP (25g/1oz.) raw pistachio
- 3 TBSP coconut oil (may use softened butter)
- 750g (8.8 oz) cream cheese, softened
- 1 1/2 cup cream
- 1 cup icing sugar
- 4 TBSP lemon juice
- 90g (3oz) raspberries (if using frozen, allow to defrost)
- Brush a 22cm springform tin with coconut oil and line base and side with baking paper (for easy removal)
- Preheat oven to 180C/350F and roast pistachios for about 10 minutes until just lightly coloured. Allow to cool.
- Place shortbread, and pistachios in a food processor and pulse until a fine crumb is formed.
- Add coconut oil and pulse until moist and clumping together.
- Press crumb into base of cake tin and refrigerate.
- Beat cream cheese until smooth.
- Add cream and icing sugar and beat until smooth.
- Transfer half the mixture to a second bowl (about 2 1/2 cups of mixture).
- Add lemon juice to one bowl and beat until smooth
- Add raspberries to the other bowl and stir until combined, breaking up the raspberries but leaving little bursts of colour in the mixture.
- Place 2 tablespoons of lemon mixture in the centre of the base.
- Place 2 tablespoons of raspberry mixture right in the centre of the lemon mixture.
- Keep alternating the mixture, carefully tapping the whole cake tin on the bench from time to time to help it spread.
- When finished give the tin a gentle tap on the bench until even and place in the fridge or freezer to set (at least four hours in the fridge, 2 in the freezer).
- When ready to serve, carefully remove from springform tin and decorate with raspberries and mint leaves (or holly 🙂 )
- Best made the day before as it allows the flavours to develop.
- The stripes will be clearer if setting in the freezer but you will need to transfer to the fridge about an hour before serving.