Lemongrass lemon cheesecake

Name: Lemongrass lemon cheesecake
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: Serves: 6
Ingredients: 3 eggs, separated; 120 ml/4 fl oz/½ cup double/heavy cream; 75 g/2½ oz cup low-fat soft cheese or Quark; grated zest and juice of ½ lemon; 1–2 tbsp caster/granulated sugar; 1 tbsp freshly squeezed lemon juice; 1 lemongrass stalk; 115 g/4 oz/scant ⅔ cup Thai fragrant rice, rinsed and drained; 100 g/3½ oz/½ cup caster/granulated sugar; a few cardamom pods; 500 ml/17 fl oz/generous 2 cups whole milk; 1 bay leaf; 150 ml/5 fl oz/scant ⅔ cup whipping cream; shavings of good dark chocolate

Preparation info

Serves:
6

Difficulty
Medium
Ready in
2 hr

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

This is the cookie-dough ice cream of the cheesecake world.

Rice heft straddles cream weight. The lemongrass and lemon breeze in to bring fragrant levity to this uncompromising coupling.

Ingredients

115 g/4 oz/scant ⅔ cup Thai fragrant rice, rinsed and drained
1

Dessert
Vegetarian

Method

Put the rice in a saucepan and cover it with water. Bring to the boil over a medium-high heat, then boil for 3 minutes. Drain, then return it to a dry pan.

Crush the lemongrass with the back of a knife, ensuring that the fibrous tissue is displayed. Add the milk, half the sugar, the cardamom pods, bay leaf and lemongrass to the rice in the pan and bring to the boil. Turn down the heat a