Luscious Lemon Baked Cheesecake
This lemon cheesecake recipe combines the zesty freshness of lemons with a creamy and indulgent filling, all on a buttery biscuit base. A perfect balance of flavors and textures, this dessert is sure to impress your guests and leave them craving more.
— Constant Cookbook
Ingredients
- 225g digestive biscuits
- 100g butter , melted
- 250g tub mascarpone
- 600g soft cheese
- 2 eggs , plus 2 yolks
- zest 3 lemons , juice of 1
- 4 tbsp plain flour
- 175g caster sugar
- ½ a 284ml pot soured cream
- 3 tbsp lemon curd
- handful raspberries , to serve (optional)
Instructions
- 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.
Cook Time
40M
Prep Time
PT10M
Yield
Cuts into 10 slices
Nutrition
- Calories: 705 calories
- Fat Content: 57 grams fat
- Saturated Fat Content: 34 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 25 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 1.08 milligram of sodium
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