Desserts and sweets
Lemon cheesecake
4 (1)
40 min
Serves 8 - 10
General
Ingredients
- For the cheesecake base For the cheesecake base
- 12 digestive biscuits 12 digestive biscuits
- 3 1/2 oz unsalted butter (100 g; softened) 99 g unsalted butter (100 g; softened)
- For the filling For the filling
- 18 oz Mascarpone cheese (500 g; substitute with Philadelphia cream cheese) 510 g Mascarpone cheese (500 g; substitute with Philadelphia cream cheese)
- 5 tbsp lemon juice 74 ml lemon juice
- Zest from 2 lemons, finely grated Zest from 2 lemons, finely grated
- 1 tsp clear honey 4.9 ml clear honey
- 1 tbsp icing sugar 15 ml icing sugar
- For the cheesecake topping and garnishing For the cheesecake topping and garnishing
- 1 cup fresh strawberries halved 240 ml fresh strawberries halved
- 5 fl oz raspberry sauce (150 ml; to serve) 150 ml raspberry sauce (150 ml; to serve)
- Icing sugar, to serve Icing sugar, to serve
Method
Add the biscuits and butter in a large bowl and combine using your hands until you get a smooth, uniform mixture. Press the biscuit mixture onto the bottom of an 8 inch spring-form pan.
In another bowl add the cheese, lemon juice, lemon zest, honey and icing sugar and combine using a spatula until you get a uniform mixture.
Empty the cheese mixture onto the cheesecake base and spread evenly using a spatula. Refrigerate for at least 2 to 3 hours before serving.
To serve, remove the side of the pan (you can use a blowtorch to heat the side of the pan before removing it - this will make the cheesecake detach from the pan). Top the cake with the fresh strawberries and dust with icing sugar. Slice the cake and serve with some raspberry sauce on the side.
In another bowl add the cheese, lemon juice, lemon zest, honey and icing sugar and combine using a spatula until you get a uniform mixture.
Empty the cheese mixture onto the cheesecake base and spread evenly using a spatula. Refrigerate for at least 2 to 3 hours before serving.
To serve, remove the side of the pan (you can use a blowtorch to heat the side of the pan before removing it - this will make the cheesecake detach from the pan). Top the cake with the fresh strawberries and dust with icing sugar. Slice the cake and serve with some raspberry sauce on the side.
Cook's notes
If you want a thicker crust use double the amount of biscuits and butter, ie, 24 biscuits and 7 oz unsalted butter.
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