Cheesecake recipe for 4 - 8 people, takes only 40 mins; recipe has digestive biscuit, butter, mascarpone, soft cheese, egg, lemon, plain flour, caster sugar, soured cream, lemon curd and raspberry.
Luscious lemon baked cheesecake
Course: Cheesecake
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Soured Cream: 1/2 a 284ml pot soured cream
- Egg: 2 eggs, plus 2 yolks
- Lemon: zest 3 lemons, juice of 1
- Butter: 100g butter, melted
- Raspberry: handful raspberries, to serve (optional)
- Caster Sugar: 175g caster sugar
- Plain Flour: 4 tbsp plain flour
- Soft Cheese: 600g soft cheese
- Mascarpone: 250g tub mascarpone
- Lemon Curd: 3 tbsp lemon curd
- Digestive Biscuit: 225g digestive biscuit
Directions
- 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.
- 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.
- 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.
