Luscious lemon baked cheesecake
Ingredients
- Step 1 225g digestive biscuits
- Step 2 100g butter, melted
- Step 3 250g tub mascarpone
- Step 4 600g soft cheese
- Step 5 2 eggs, plus 2 yolks
- Step 6 zest 3 lemons, juice of 1
- Step 7 4 tbsp plain flour
- Step 8 175g caster sugar
- Step 9 ½ a 284ml pot soured cream
- Step 10 3 tbsp lemon curd
- Step 11 handful raspberries, to serve (optional)
Calories: 705
Carbohydrate: 43 g
Protein: 7 g
Fat: 57 g
Cook time: 50 minutes
Prep time: 10 minutes
Total time: 60 minutes
Servings: 10
TAGS
Dessert
British
Baked cheesecake
Barney Desmazery
Beck smith
Cheese cake
Digestive biscuit
Digestive biscuit
Easy dessert
Indulgent
lemon
Lemon cheesecake
Lemon curd
lemon
Mascarpone
raspberry
raspberry
Rebecca smith
Soured cream
Directions
- Step 1 Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
- Step 2 Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
- Step 3 Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.