Candied Lemon with Whipped Feta & Pistachio-Chili Crumble
A delightful blend of candied lemons, creamy whipped feta, and a crunchy pistachio-chili crumble for a perfect balance of sweet and savory.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Crust
- 100 g savory crackers (e.g., rosemary or sesame flavor) Provides a crunchy, aromatic base.
- 50 g roasted pistachios (unsalted) Adds a satisfying crunch.
- 60 g unsalted butter, melted Brings everything together.
For the Filling
- 200 g feta cheese Crumbly and tangy.
- 150 g cream cheese Adds a luxurious richness.
- 2 tbsp sour cream Balances the flavors.
- 1 tsp rosewater (optional) Enhances the dish's elegance.
- to taste fresh cracked pepper Provides a mild kick.
For the Candied Lemons
- 2 small lemons, very thinly sliced (seeds removed) The stars of this dish.
- 200 g granulated sugar Sweetens and aids in candying the lemons.
- 250 ml water Base for creating the syrup.
- 40 g chopped toasted pistachios For topping.
- 1/2 tsp chili flakes Adds heat.
- 1/4 tsp flaky sea salt Elevates flavors.
- to taste drizzle of honey Adds sweetness and shine.
- to taste edible rose petals (optional) For garnish.
Instructions
Candy the Lemons
- In a medium saucepan, combine 200 g of granulated sugar with 250 ml of water over medium heat. Stir gently until the sugar is completely dissolved. Once it reaches a gentle simmer, carefully place the thinly sliced lemons into the pan in a single layer. Let them simmer gently for 35-40 minutes, flipping them halfway through. Once done, remove from heat and 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 if desired, 1 tsp of rosewater. Blend until ultra-smooth and creamy. Transfer to a bowl, cover, and refrigerate for 30 minutes.
Make the Crust
- In a clean food processor, pulse 100 g of savory crackers and 50 g of roasted pistachios until they resemble fine crumbs. Transfer to a bowl, and mix in 60 g of melted unsalted butter. Press the crumb mixture firmly into the bottom of a lined springform pan and refrigerate to set.
Assemble the Cheesecake
- Take the whipped feta mixture and spread it onto the chilled crust. Arrange the candied lemon slices decoratively over the top.
Add the Crumble
- In a bowl, combine 40 g of chopped toasted pistachios, 1/2 tsp of chili flakes, and 1/4 tsp of flaky sea salt. Sprinkle it over the cheesecake.
Finish
- Drizzle honey over the top and scatter edible rose petals if using. Allow to chill in the refrigerator for at least one hour before serving.
Notes
For optimal results, choose ripe lemons and ensure cream cheese and feta are at room temperature. Monitor the lemons closely during candying to avoid mushiness.