Whipped Feta Cheesecake with Candied Lemon

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Whipped Feta Cheesecake with Candied Lemon

As much as I love baking, there is a time and place for everything. And when the temperatures here in Belgium are above 30 degrees (meaning our top floor apartment is not much below 30 C), that is not the time or place. So this week I have decided to bring you a dessert that is mainly a no-bake dessert. A whipped feta cheesecake served with candied lemon and a toasted breadcrumb and nigella seed crumble (breadcrumble?). Yes, the latter does require you to at least briefly turn on your oven. But the crumble is in and out of the oven quickly enough before the hot oven has had a chance of turning your kitchen into a furnace. 

I don’t know about you but I love cheesecake in all its forms: Baked. Set. Burnt/Basque. New York. Japanese. With a crust. Without a crust. Served in big cake slices or deconstructed. Made with cream cheese, sour cream, labneh or ricotta. Or the fresh curd cheese ones I grew up with in Germany and which style is common across lots of Eastern Europe. You name it. If it is a cheesecake, I will probably enjoy eating it. 

Candied Lemon and a Crumble made with Breadcrumbs, Nigella Seeds and Sesame Seeds

Today’s cheesecake is essentially a deconstructed cheesecake that’s been whipped to be wonderfully light and creamy. A recipe that is quick and easy to put together (so you can focus on enjoying the sunshine and spending time outdoors - or hiding somewhere in the shade!). It is also easy to scale up and down - depending on whether you are feeding a crowd at a picnic or find yourself in need of a delicious dessert to indulge in after a romantic dinner. There is the usual milkiness and tang from some cream cheese. But the addition of feta adds a delicious savoury note. A little bit of cream helps give it a light texture. To serve, you add a spoonful or so of candied lemon slivers. To make this, some lemon segments are first blanched in boiling water to remove any bitterness and they are then poached in a sugar syrup until soft and almost translucent. And for a bit of texture, a breadcrumb crumble. With sesame seeds and nigella seeds for both visual delight, contrasting texture and intriguing flavor. (Why breadcrumbs rather than flour? We happen to have an abundance of breadcrumbs at home at the moment but I also simply love using breadcrumbs for crumble both for their flavour and sandy texture). 

What is your favourite no-bake or virtually no-bake dessert? Let me know in the comments below.

This time last year: Ingredient Spotlight: Labneh

More lemony recipes:

Preserved Lemon and Labneh Swiss Roll

Preserved Lemon Drizzle Loaf

Fresh Turmeric and Lemon Curd

Whipped Feta Cheesecake with Candied Lemon