"Right..."
*"Neufchatel...Nooo-sha-tel. ..What!?"*
That's how the conversation in my head went when one of my dearest friend, Naima was trying to educate me about cheese that they use in cheesecakes. This just so happens when we decided to share a certain kind of cheesecake at work which was sparked by intrigue as it paraded itself on our shelves.
THE Simmone Logue Lemon Curd Cheesecake... (can I just say, THIS should be the new definition of heaven!)
I must admit, I have never been a fan of cheesecakes so me saying that this is heaven in a plate has got to mean something... in fact I only ever really liked one cheesecake in my life and that's the Strawberry Cheesecake that Tita Cecile makes...! And I haven't even started talking about how much I fail at making it! (I've only ever had one really successful attempt in making a cheesecake which was the cold-set blueberry cheesecake that I've been making since I was 14 that my mum absolutely loves!)
Baked cheesecakes are even more disastrous! Cream cheese and cream that have been baked in so much that it had split which turned out all greasy and oily to absolutely dried out baked ricotta cheesecakes. I began to believe that me and baked cheesecakes are just not meant to be and should be left to the cheesecake making pros!
But all that changed upon Naima & Reika's joint introduction between Neufchatel cheese & myself.
It's one of those days when the world as I know it - had suddenly changed!
So what did I do you may ask?
Well after countless hours of cheesecake researching- another Simmone Logue challenge of course!!
THE Lemon Curd Cheesecake.
En Garde!
Neufchatel Vanilla Cheesecake in lemon zest short crust pastry with home made Lemon Curd.
