Lemon Cheesecake
Indulge in a velvety smooth and creamy cheesecake with a golden buttery biscuit base. The rich Philadelphia cheesecake filling is perfectly complemented by the zesty lemon topping, bringing a delightful burst of freshness to every bite. Treat yourself to a slice of this decadent dessert that's sure to impress your taste buds and wow your guests.
— Constant Cookbook
Ingredients
- Base:
- 12 digestive biscuits
- 40g hazelnuts
- 50g butter
- Cheesecake:
- 700g Philadelphia
- 100 ml double cream
- 200g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 3 tbsp plain flour
- 3 tbsp lemon juice
- Topping:
- 4 sheets gelatine
- 250 ml cold water
- 180g caster sugar
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 160c. Blitz the biscuit base ingredients together to form a sandy consistency. Press into a 20cm spring form tin and bake for 10min to set. Allow to cool slightly.
- Put all the cheesecake ingredients in a blender and blend until smooth. Tip onto base and return to oven for a further 30-40 min until set but with a slight wobble.
- Take out of oven to cool. Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.
Yield
Serves 10
Comments
No comments found.