Lemon baked cheesecake
Prep:
15 mins
A really impressive dessert that's tangy, light and totally irresistable!
225g digestive biscuits
100g butter, melted
250g mascarpone
600g cream cheese
2 eggs, plus 2 yolks
Zest 3 lemons
Juice of 1 lemon
4 tbsp plain flour
175g caster sugar
½ a 284ml pot soured cream
3 tbsp lemon curd
Handful of raspberries, optional
Heat oven to 180°C / 350°F / Gas Mark 4. Line the bottom of a 23cm springform tin with greaseproof paper.
Add the biscuits and melted butter to a food processor, then mix until crumb-like. Press into the tin and transfer to the fridge to chill.
Mix all the other ingredients in a bowl and pour into the tin. Place in the oven to bake for 35-40 mins until the cheesecake wobbles all over.
Turn off the oven and leave the cake inside until cooled. Remove from the oven and use a knife to free the edges and then leave to completely cool.
Carefully remove from the tin and top with soured cream.
Swirl lemon curd over the top using a knife to mix create swirls in the top of the soured cream and decorate with raspberries if desired.
Serves
8
Preparation Time
15 minutes
Main ingredients
Fruit, Cheese
Recipe Type
Cakes & Baking, Dessert, Entertaining, Family Dinners, Cheesecake
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
