I’ve been hesitant to talk about Rick and Morty on here as it’s not like many things that I’m into, but Daniel is a huge fan – and this month’s creations are inspired by him – so I knew this show was going to have to make an appearance at some point.
This treat is actually doubly special for Daniel because cheesecakes are one of his favourite things to eat, so I was super happy that I managed to incorporate them into this month’s content.
If you’re not familiar with Rick and Morty, all you need to know to understand this recipe is that they have a portal gun that opens up portals to other dimensions, and those portals look exactly like the cheesecakes I made.
I actually bought Daniel a replica portal gun (it even makes the same sound as it does in the show!), which shows what the portals look like in the show, so you all know how well I nailed this design 😉
But it wasn’t just the look of this dessert that was great about it, it also tasted DELICIOUS! Even if you’re not into cheesecakes, I think you should give the lemon curd part a try because that stuff is SO GOOD.
I was eating it by the spoonful at one point 🙊 but enough confessing my bad habits to you, let’s get onto the recipe!
YOU WILL NEED:
♡ Two 11cm cake pans (if you’d like to take your cheesecakes out, use a pan with detachable sides)
♡ 1 tbsp sugar
♡ Roughly 60g butter
♡ About two thirds of a packet of plain biscuits (my go-to are milk arrowroot biscuits)
♡ 225 cream cheese
♡ Half a 397g can condensed milk
♡ 1/2 tsp vanilla extract
♡ 2 tbsp lemon juice
♡ Green food colour
♡ Lemon curd (since this is a no-bake cheesecake, I recommend using an eggless lemon curd like this one – which is DELICIOUS! I used it on my scones as well)
♡ A skewer
1. Lightly spray your cake pans with cooking spray.
2. Crush your biscuits with a mortar and pestle or rolling pin until they are very fine crumbs. Add your melted butter and sugar until combined. If the mixture seems too liquid-y, add more crushed biscuits. If it won’t stick together properly, add more melted butter.
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3. Press the crumb mixture into the bottom of your pans. If you’re making the cheesecakes and lemon curd at the same time, I would recommend you make the lemon curd now. Place it in the fridge, then move onto your cheesecakes.
4. Beat your cream cheese alone for a few minutes, then add your condensed milk in segments, beating in between each addition.
5. Add the lemon juice and vanilla, then beat mixture again until combined.
6. Put a few drops of food colour into your bowl, and mix until you get a vibrant green.
7. Distribute the cheesecake mixture between to the two pans, then slowly drip some of the lemon curd on top of one of the cheesecakes, and twirl around the pan with your skewer. Add more as you think is necessary, then do the same to the other cheesecake.
8. Refrigerate for at least 3 hours before removing the sides of your pans.
9. Enjoy! These little treats are super delicious. This was the first time I made lemon curd (yes, even though I posted this AFTER the scones!) and I could NOT get enough of it! It was only a few days before I made it again 😂
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As excited as I am that it’s now closer to September (AKA my birthday) and December (AKA CHRISTMAS!), I am actually quite sad that this month is over, as I had a lot of fun coming up with recipes and projects that were inspired by Daniel.
Even though some of them didn’t work out – and some of them did, but just didn’t make it to the blog – it was a fun challenge while it lasted.
However, I AM looking forward to having no more restrictions and being able to share more girly, childish and pink posts again, as those three things are what The Small Adventurer is REALLY about! 😂🙌
Until next time,