Candied Lemon with Whipped Feta & Pistachio-Chili Crumble
A delightful dessert featuring candied lemons, creamy whipped feta, and a crunchy pistachio-chili crumble, perfect for gatherings or a special treat.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Crust
- 100 g savory crackers (e.g., rosemary or sesame flavor) Crisp and aromatic, these crackers form a delightful, flavorful base.
- 50 g roasted pistachios (unsalted) Earthy and rich, these nuts add a satisfying crunch.
- 60 g unsalted butter, melted Silky and rich, serving as the perfect binding agent.
For the Filling
- 200 g feta cheese Crumbly and tangy, this cheese brings beautiful sharpness to the mix.
- 150 g cream cheese Rich and creamy, it adds velvety texture to the whipped filling.
- 2 tbsp sour cream Tangy and slightly tart, it enhances the creaminess.
- 1 tsp rosewater (optional) Fragrant and floral, it elevates the overall aromatic experience.
For the Candied Lemons
- 2 small lemons, very thinly sliced Tart and vibrant, they are the star of the show.
- 200 g granulated sugar Sweetness that transforms the lemons into something special.
- 250 ml water Essential for creating the syrup for candied lemons.
For the Topping
- 40 g chopped toasted pistachios Adds another layer of texture and flavor.
- 1/2 tsp chili flakes For a delightful contrast of heat.
- 1/4 tsp flaky sea salt A touch of salt to enhance sweetness and flavor.
Instructions
Candy the Lemons
- Place a medium-sized saucepan on the stove, pour in the granulated sugar and water, stirring gently until fully dissolved over medium heat.
- Once the mixture reaches a simmer, lay the lemon slices in a single layer in the syrup and let them simmer gently for 35 to 40 minutes, carefully flipping halfway through.
- Once done, transfer the slices to parchment paper and allow them to cool completely.
Whip the Filling
- In a food processor, add the crumbled feta, cream cheese, sour cream, and rosewater if using.
- Blend until the mixture is ultra-smooth, then transfer to the fridge for about 30 minutes to chill.
Make the Crust
- In a food processor, pulse together the savory crackers and roasted pistachios until fine crumbs.
- Pour in the melted butter and mix until every crumb is moistened.
- Press the mixture firmly into a lined springform pan and chill until firm.
Assemble the Cheesecake
- Spread the whipped feta filling over the chilled crust with a spatula.
- Arrange the candied lemon slices over the filling.
Add the Crumble
- In a small bowl, combine the chopped toasted pistachios, chili flakes, and flaky sea salt.
- Generously sprinkle this crumble mixture over the cheesecake.
Finish
- Drizzle a light amount of honey over the top and scatter some edible rose petals if desired.
- Chill the assembled dish in the refrigerator for at least one hour before serving.
Notes
Use fresh, organic lemons for the best flavor. Ensure your feta cheese is of high quality; this will elevate the creaminess of your filling. Patience is key while candying the lemons to achieve a translucent quality.