Cheesecake Lemon Posset

Super creamy and bright, this cheesecake lemon posset is custardy dessert that is somewhere between a panna cotta and a no-bake cheesecake. While traditionally made with just lemon juice, heavy cream, and sugar, this version has the addition of cream cheese, which gives it a cheesecake-like richness and tang. Topped with lightly sweetened whipped cream and strawberries, it’s a beautiful and easy dessert that requires no oven and no special equipment. Makes 4-6 servings.

Ingredients:

• 320 grams heavy whipping cream
• 100 grams granulated white sugar
• 45 grams lemon juice, freshly squeezed
• 125 grams full fat cream cheese

Instructions:

1. In a small pot or saucepan over low heat, cook the heavy cream and sugar until the sugar has dissolved and the mixture is bubbling. Let simmer for about a minute.
2. Pour the mixture into a large heatproof bowl. Immediately add the cream cheese and lemon juice, and whisk well until smooth. If the cream cheese is still lumpy, pour the mixture through a sieve.
3. Pour the mixture into your desired serving dishes. Let cool to room temperature.
4. Let chill, covered, in the fridge for at least four hours and up to 3 days.
5. When you’re read to serve, top with lightly sweetened whipped cream and macerated strawberries (strawberries tossed with a bit of sugar and lemon juice).

Notes:

• Toppings: feel free to top with any fresh fruit you like, lemon curd, etc.
• Cheesecake lemon posset can also be flavored with vanilla bean or vanilla bean paste or lemon zest. If using lemon zest, add it to the heavy cream when warming it, then strain it out before transfering your mixture to your serving dish.