Dear Friends,
I hope this post finds everyone doing well & staying healthy during these challenging times with the Coronavirus.
It’s been over a month since you’ve seen a new Connie’s Truffle House blog post. If you receive my Newsletter, you may recall I shared Kristin would no longer have time to be my videographer. She’s enjoying her classes that will culminate in a teaching certificate this summer. So proud of you, Kristin!
I reached out to y’all for help finding someone and received a wonderful reply from David Yeomans, KXAN Meteorologist. David connected me with Michael Conway, who is the technical director at KXAN. Meeting Michael was a real treat. He’s talented, creative & very patient, which is SO important! Thank goodness we were able to make a video together before the Coronavirus hit Austin.
I’m excited for you to watch our video, “Connie’s No Bake Lemon Curd & White Chocolate Cheesecake”. I tweaked my baked cheesecake in order to fill Easter egg molds and cute cups with this delicious gluten free filling. A little lemon zest & Easter decs on top take it to the next level.
Take care of each other & stay well!
Love y’all,
connie
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!
WHAT YOU’LL NEED:
- 1 – 8 oz. cream cheese, softened
- 1 – 4.4 oz. bar white chocolate
- ¼ cup granulated sugar
- ¼ cup lemon curd
- ¼ cup Eagle Brand sweetened condensed milk
- Lemon zest to taste
- ½ cup (more or less) Heavy Whipping Cream, sweetened with powdered sugar & vanilla
- Easter decs for the top, such as edible chicks, bunnies, small jelly beans. I really like the jelly beans at William Sonoma. They are small & not so sugary.
HOW TO MAKE IT:
- Carefully melt the white chocolate with a wee amount of whipping cream in the microwave or over a double boiler until smooth; set aside to cool
- Whip the cream with powdered sugar & vanilla to taste. Put in frig till needed
- In a large mixing bowl, cream the cream cheese.
- Add the sugar; blend well
- Add the lemon curd & Eagle Brand; blend well
- Add lemon zest & blend. I use a lot because I love the lemon pop!
- Add melted white chocolate and slowly blend until fully incorporated
- Fold in whipped cream until smooth
HOW TO PRESENT THIS DELICIOUS TREAT:
Spoon the cheesecake mixture into chocolate molds or cute dishes.
Zest lemon on top & garnish with small Easter decs, such as little edible bunnies, chicks, small jelly beans.
NO BAKE LEMON CURD & WHITE CHOCOLATE CHEESECAKE
Ingredients
- 1-8 Oz. cream cheese, softened
- 1-4.4 oz. Bar of white chocolate
- ¼ cup Granulated sugar
- ¼ cup Lemon curd
- ¼ cup Eagle Brand sweetened condensed milk
- Lemon zest to taste
- ½ cup more or less, Heavy Whipping Cream, sweetened with powdered sugar & vanilla
- Easter decs for the top, such as edible chicks, bunnies, small jelly beans I really like the jelly beans at William Sonoma. They are small & not so sugary.
Instructions
- Carefully melt the white chocolate with a wee amount of whipping cream in the microwave or over a double boiler until smooth; set aside to cool
- Whip the cream with powdered sugar & vanilla to taste. Put in frig till needed.
- In a large mixing bowl, cream the cream cheese
- Add the sugar; blend well.
- Add the lemon curd & Eagle Brand; blend well
- Add lemon zest & blend. I use a lot because I love the lemon pop!
- Add melted white chocolate and slowly blend until fully incorporated
- Fold in whipped cream until smooth
How to present this delicious treat:
- Spoon the cheesecake mixture into chocolate molds or cute dishes. Zest lemon on top & garnish with small Easter decs, such as little edible bunnies, chicks, small jelly beans.
ENJOY A LITTLE TASTE OF HEAVEN
RIGHT HERE IN AUSTIN, TEXAS!
