Lemon Cheesecake in Bread Bowls – Your guests will never know the crust is made from bread slices – which saves you loads of time – and the filling is zesty delicious !

I am still on the leftovers wave, because December had so much cooking and baking involved, I was left with a little of this and a little of that after each recipe.

Now these Lemon Cheesecake in Bread Bowls are only half true in the sense of using up leftovers.

Of course I could have used the same ingredients (the leftover cream cheese and creme fraiche) in a bit more of a traditional recipe, but on this certain evening I was hit with a sudden craving for cheesecake, baked cheesecake.

Use what you have on hand !

But I was also lazy, too lazy to even think of making a quick crust (I definitely wanted a crust!). It would have taken too long to defrost a roll of ready-made pastry, which I always do in the refrigerator overnight anyway.

So, there I was standing with half a tub of cream cheese and half a tub of creme fraiche, but no idea for a crust.

Well, I have seen bread bowls in savory recipes and thought to myself, this might just work, and I was not let down with this bight spark idea – which I am sure someone has already done !

Ever thought you just found the next best thing since sliced bread hit the supermarket shelves eons ago ? Only to find a day or two after you posted, almost exactly the same thing.

In this case, maybe not the Lemon Cheesecake, but I am sure a bread bowl has been used for some or other sweet treat in some way.

Fresh or day or two old bread is fine

Anyhow, the Lemon Cheesecake in Bread Bowls were delicious and my craving for a specific dessert was satisfied. Now I should remember to always keep bread, fresh or a day or two old, on hand.

Which should not be too hard, seeing as it is mostly only hubby and I at home nowadays, and we usually do have a couple of slices left.

We would normally mix up with a gravy and treat the dogs with something besides their dry dog food (not that we do not spoil them rotten anyway!).

More Cheesecake recipes you might like:

• Easy Berry Cheesecake (No-Bake)
• Light Lemon Cheesecake Bars
• Cheesecake Swirled Pumpkin Brownies

Lemon Cheesecake in Bread Bowls

Lemon Cheesecake in Bread Bowls

Linda Nortje

Lemon Cheesecake in Bread Bowls - The crust is made from bread slices - which saves you loads of time - and the filling is zesty delicious !

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Course Dessert

Cuisine South-African

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 30 minutes mins

Cook ModePrevent your screen from going dark

Servings 6 Servings

Ingredients

  

1x2x3x

• 6 slices White Bread crusts removed
• ½ cup Cream Cheese softened
• ½ cup Creme Fraiche
• 1 large Egg
• 2 TB Caster Sugar ( superfine sugar )
• 1 TB Lemon Juice
• Icing Sugar for dusting ( powdered sugar )
• Mint Leaves for decorating

Instructions

 

• Pre-heat the oven to 190 deg C (375 deg F) – spray 6 holes of a muffin pan with cooking oil
• Press the Bread slices into each muffin hole – set aside
• Beat together the Cream Cheese, Creme Fraiche, Egg, Caster Sugar and Lemon Juice until smooth – fill the Bread bowls and bake 20 – 22 minutes or until set (the cheesecake will puff up, but will settle when cooling)
• Remove from the oven – cool in pan for 30 minutes – remove and let cool completely
• Dust with Icing Sugar and decorate with Mint leaves

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

LINDA