Rooh Afza & Lemon Cheesecake
This Rooh Afza & Lemon no-bake cheesecake takes the classic flavors of a refreshing glass of Rooh Afza and turns it into a delicious, nostalgic dessert. A creamy, no-bake cheesecake layered paired with a crisp biscuit base and a punchy homemade lemon curd that takes it to a whole new level. The best part? It can be made a day in advance, making it perfect for Eid!
Equipment
- 7” springform pan
- Electric mixer with whisk attachment
- Hand whisk
- Silicone spatula
- Saucepan for double boiler
- Heat-proof bowl for double boiler
Ingredients
Biscuit Base
- 200 gs digestive biscuits/graham crackers
- 20 grams white sugar
- 100 grams melted butter
Rooh Afza Cheesecake Layer
- 60 grams white granulated sugar
- 1 tbsp lemon zest
- 360 grams full-fat cream cheese
- 130 ml Rooh Afza syrup
- 15 ml lemon juice
- 30 grams sour cream or more cream cheese
- 170 gs liquid whipping cream
Lemon Curd
- 4 egg yolks
- 140 gs white granulated sugar
- 2 tbsp lemon zest
- 100 ml lemon juice
- 90 gs unsalted butter
Topping
- 100 ml liquid whipping cream
- 30 grams icing sugar
- Gold foil optional
Instructions
Biscuit Base
- Combine crushed digestive biscuits with sugar and melted butter until the mixture is evenly moistened and holds its shape when pressed together.
- Transfer this mixture into your pan, pressing it down firmly to create a solid base. Make sure to pack it as tightly as possible, leaving no gaps. Using a flat-bottomed tool like a measuring cup can help achieve an even surface and prevent the crust from crumbling when sliced. Let it chill for 10 minutes before adding the next layer.
Rooh Afza Cheesecake Layer
- In a mixing bowl, combine sugar and lemon zest. Gently rub the zest into the sugar using your fingertips to release its natural oils, which enhances the lemon flavor.
- Add the cream cheese and beat with an electric mixer or hand whisk until smooth and lump-free.
- Pour in the Rooh Afza and lemon juice, then whisk until fully incorporated.
- Separately, whip the liquid whipping cream until it reaches medium-stiff peaks. Be careful not to over-whip, as it could lead to splitting when combined.
- Gently fold the whipped cream into the cream cheese mixture in two parts, using a silicone spatula and slow, careful motions to maintain its light texture. Continue folding until no streaks remain.
- Spread this cheesecake mixture over the chilled biscuit base, smoothing the top with an offset spatula.
- For an extra touch, you can add a few drops of Rooh Afza on top and swirl it lightly into the cheesecake.
- Cover and refrigerate for at least 4-6 hours, or ideally overnight, to allow it to set completely.
Lemon Curd
- Set up a double boiler by filling a saucepan halfway with water and bringing it to a gentle boil. Place a heatproof bowl over the saucepan, ensuring the bowl does not touch the water. This indirect heat prevents the eggs from scrambling.
- In the bowl, whisk together the egg yolks, caster sugar, lemon zest, and lemon juice until well combined.
- Once the water is simmering, place the bowl on top and continuously whisk the mixture to prevent curdling.
- Cook for 8-10 minutes, stirring constantly, until the curd thickens enough to coat the back of a spoon. If removed too soon, it may remain too thin.
- Take the bowl off the heat and mix in the butter until smooth. Transfer the curd into a bowl and press cling film directly onto its surface to prevent a skin from forming.
- Refrigerate for at least 2 hours before using. Before serving, whisk it gently to restore its smooth consistency.
Topping
- Make the sweetened whipped cream: whip the liquid whipping cream with icing sugar until it reaches stiff peaks. Transfer it into a piping bag with any tip of your choice.
- Once the cheesecake has fully set, spread the lemon curd in the center, and pipe the whipped cream on the border. Finish with gold foil, if using. Serve cold.
Notes
Tips & tricks
Cheesecake Layer
- Ensure your cream cheese is at room temperature before mixing to avoid lumps. Cold cream cheese can result in a grainy texture.
- Whip the cream only until medium-stiff peaks form. Overwhipping can cause it to curdle when folded into the cream cheese mixture.
- Always fold the whipped cream gently using a silicone spatula to maintain the cheesecake’s light and airy consistency.
- Whisk constantly while cooking the lemon curd to prevent the eggs from scrambling.
- Cook the curd until it coats the back of a spoon. If it’s too runny, cook for another minute or two.
- Always press cling film directly onto the surface of the curd before chilling to prevent a skin from forming.
- If your lemon curd looks lumpy after chilling, give it a quick whisk before using.
- For the best texture and flavor, let the cheesecake set in the fridge for at least 6 hours, preferably overnight.
- If adding a decorative Rooh Afza swirl, use a toothpick or skewer for more control.