Candied Lemon with Whipped Feta & Pistachio-Chili Crumble
A delightful dessert that combines candied lemons, creamy whipped feta, and a crunchy pistachio-chili crumble, showcasing a beautiful balance of flavors and textures.
Servings: 8 servings
Calories: 290kcal
Ingredients
Crust Ingredients
- 100 g savory crackers (e.g., rosemary or sesame flavor) Provides crunch and aromatic flavor.
- 50 g roasted pistachios (unsalted) Adds nutty richness.
- 60 g unsalted butter, melted Binds the crust together.
Filling Ingredients
- 200 g feta cheese Creamy and tangy, the star of the filling.
- 150 g cream cheese Adds smoothness to the filling.
- 2 tbsp sour cream Enhances creaminess and tang.
- 1 tsp rosewater (optional) Aromatic flavor enhancer.
- to taste fresh cracked pepper Adds a touch of spice.
Candied Lemons
- 2 small lemons, very thinly sliced (seeds removed) Bright and aromatic, transformed into candy.
- 200 g granulated sugar Essential for candying the lemons.
- 250 ml water Base for the simple syrup.
Crumble Topping
- 40 g chopped toasted pistachios Adds crunch and flavor.
- 1/2 tsp chili flakes Brings a whisper of heat.
- 1/4 tsp flaky sea salt Enhances all flavors.
Garnish
- to taste drizzle of honey For finishing touch.
- to taste edible rose petals (optional) Adds visual appeal.
Instructions
Candy the Lemons
- In a medium saucepan, combine 200 g of granulated sugar and 250 ml of water over medium heat, stirring until the sugar dissolves. Add the thinly sliced lemons and let them simmer for about 35-40 minutes, flipping halfway through. Allow to cool on parchment paper.
Whip the Filling
- In a food processor, combine 200 g of feta cheese, 150 g of cream cheese, 2 tbsp of sour cream, and 1 tsp of rosewater (if using). Blend until smooth, then chill in the refrigerator for 30 minutes.
Make the Crust
- Pulse 100 g of savory crackers and 50 g of roasted pistachios in a food processor until finely ground. Merge the crumb with 60 g of melted butter, mix, and press into a lined springform pan. Refrigerate to set.
Assemble the Cheesecake
- Spread the whipped feta mixture over the crust evenly. Arrange the candied lemon slices on top.
Add the Crumble
- Mix 40 g of chopped toasted pistachios with 1/2 tsp of chili flakes and 1/4 tsp of flaky sea salt. Sprinkle over the cheesecake.
Finish
- Drizzle honey over the top and scatter edible rose petals if desired. Chill for at least 1 hour before serving.
Notes
Chill the ingredients for smoother filling, watch the candying process to avoid bitterness, and ensure crust consistency resembles wet sand.