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Recipe by olive magazine

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1. For the candied peel, cut long strips of peel from the lemon then cut into thin julienne strips. Put in a pan and cover with 100ml cold water. Add the sugar and gently bring to the boil, stirring until the sugar has dissolved. Simmer for 30 minutes. Leave to cool.
2. Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 25cm springform cake tin. Trim the sponge so it neatly sits in the flat base of the tin. Mix the sugar and cornflour in a large bowl. Add the cream cheese and beat well until it has blended to a creamy texture. Beat in the eggs, lemon zest, vanilla and crème fraîche, until smooth. Pour on top of the sponge base. Wrap the bottom third of the tin in clingfilm or foil to prevent any leaks and sit in a roasting tray. Pour in enough hot water to just cover the base of the tray. Put in the oven and bake for 50-55 minutes until the cheesecake is just set and golden on top. top up the water halfway through if needed.
3. Remove the cheesecake from the oven and either cool at room temperature for a soft creamy texture, or chill for a few hours or overnight for a firm dense texture. Spoon over the candied lemon peel before serving.

Per serving

488 kcalories, protein 13g, carbohydrate 66.6g, fat 20.3 g, saturated fat 11.2g, fibre 0.2g, salt 1.12 g

Latest comments and suggestions

• Dan Thunder

  27 January 2009

  Dan Thunder rated and commented on this recipe

  

  I made this cheesecake twice last week (sans candied peel) and both times it was absolutely devoured, the first time by the girls at work - within about ten minutes! - and the second time by myself and some friends. It was delicious, reminded me of the best ones you get in New York, and really simple to make. To be honest I didn't bother with the whole cling film and water part of the recipe. I just poured the mixture onto the biscuit base, whacked it in the oven and it turned out beautifully. The only other difference was that I left it in the oven for an hour and 10 minutes instead of the 55mins suggested as it looked far too runny.

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• goofy

  06 February 2009

  goofy commented on this recipe

  mmm i have jus made this and it was awesome man really frikin awesom id give it a ten million star i love cake my mum loves cake we all LOVE cake!!!!! thomas biggins xxxx

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• maartje

  04 April 2009

  maartje rated and commented on this recipe

  

  made this for my birthday on thursday and party on saturday, but it was eaten so quickly I had to make one again on saturday. I made the base out of digestive cookies and like Dan I didn't see the point of the whole clingfilm water business just pour it on a whack it in the oven for 55-60 min an it will be fine (needs a little longer then suggested in the recipe) The candied lemon didn't work out for me. I followed the recipe and made it before the cake went in, by the time it was finished the candied lemon was just a solid piece of yellow sugar. Any tips, pointers??

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• LittleFoodies

  12 April 2009

  LittleFoodies rated and commented on this recipe

  

  I made this yesterday and it was superb! It's even better today. I'd forgotten to buy vanilla pods so used extract and also like Dan & maartje, did a crushed digestive biscuit base. I didn't make the candied lemon peel either. My 7 year old has already had 3 slices of it today.

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• BlueButterfly

  20 July 2009

  BlueButterfly commented on this recipe

  I made this cheesecake with a gingernut biscuit base... wow! Really goes with the lemon great!

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http://www.bbcgoodfood.com/recipes/9294/

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Ingredients

• 1 large ready-made flan sponge
• butter for the tin
• 225g golden caster sugar
• 3 tbsp cornflour
• 750g low-fat cream cheese
• 2 eggs , lightly beaten
• zest 3 lemons
• 1 vanilla pod , seeds scraped out
• 300ml half- fat crème fraîche

CANDIED LEMON PEEL

• 1 lemon
• 100g caster sugar

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Difficulty and servings

Serves 8-10

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 1 large ready-made flan sponge
• butter for the tin
• 225g golden caster sugar
• 3 tbsp cornflour
• 750g low-fat cream cheese
• 2 eggs , lightly beaten
• zest 3 lemons
• 1 vanilla pod , seeds scraped out
• 300ml half- fat crème fraîche

CANDIED LEMON PEEL

• 1 lemon
• 100g caster sugar

Per serving

488 kcalories, protein 13g, carbohydrate 66.6g, fat 20.3 g, saturated fat 11.2g, fibre 0.2g, salt 1.12 g

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