Description
It doesn’t get any easier to put a dessert on the table.
Ingredients
Units
Scale
- 2 cups of cookie crumbs (I used 15 graham crackers, 230g)
- 1/2 tsp salt
- 4–5 tbsp melted coconut oil (use more as needed)
- scant 1/2 cup granulated sugar (100g)
- zest of 1 1/2 lemons
- 5–6 fresh cardamom pods, shelled and freshly ground
- 1 cup of white chocolate chips (185g)
- 8oz cream cheese at room temperature
- juice of 1/2 lemon
- 2/3 cup of heavy whipping cream
- to top and serve: whipped cream, lemon sugar, lemon slices
Instructions
- Line an 8×8 inch cake pan with parchment paper. Set aside.
- Add cookies of choice to a food processor and pulse to a fine crumb. Add to a large mixing bowl with salt and melted coconut oil. Use your fingers and combine until the texture resembles wet sand and when squeezed in your palm, it holds its shape. Pour crumb mix into the pan and using the bottom of a glass, press into the bottom of the pan to pack the crumb together. Set in fridge while you prep the filling.
- In a small mixing bowl, add the granulated sugar, lemon zest, and cardamom, with a pinch of salt and using your fingers, combine until it becomes fluffy and resembles wet sand. You want to release the natural oils of the zest into the sugar. Set aside.
- Add the white chocolate chips to a microwave safe bowl and melt in 15 second increments, stirring in between, until melted. Set aside to cool slightly.
- Add the cream cheese to a large mixing bowl and using a spatula, mix to soften the cream cheese.
- Add the sugar mixture and lemon juice to the cream cheese and mix with the spatula until smooth.
- Add the whipping cream to a stand mixer and whisk until it reaches medium soft peaks. Set aside.
- Once the white chocolate has cooled, add to the cream cheese mixture. (*The cream cheese needs to be at room temperature and the white chocolate cooled slightly but still melted, otherwise the cream cheese will melt from the hot chocolate or the white chocolate will seize against cold cream cheese.) Mix together until smooth.
- Add the whipped cream to the white chocolate mixture in two batches, folding it into the white chocolate. The mixture should be light and fluffy.
- Take the crust from the fridge and pour the mixture on top. Use an offset spatula to flatten out the mixture. Cover with plastic wrap and let the tray set overnight in the fridge.
- To serve, you can place in the freezer for an hour before serving to allow for firmer slices. Top with whipped cream and lemon slices. Enjoy!