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1. Video tutorial: Lining a cake tin

1. 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.
2. 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.
3. 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.

PER SERVING

705 kcalories, protein 7g, carbohydrate 43g, fat 57 g, saturated fat 34g, fibre 0g, salt 1.08 g

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Results 1-20

• strothel

  25 February 2009

  strothel rated and commented on this recipe

  

  I made this last night and was surprised how well it turned out. I used low fat soft cheese so it wasnt so much of an evil dessert! I have to say I was sceptical about the use of soured cream as the topping, but with the lemon curd mixed in, its fine. I had to heat up the lemon curd in the microwave for a bit to get it to a swirling consistency. Overall, this was a simple, tasty and impressive dessert that I'd definitely make again!

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• VIcky Cole

  25 February 2009

  VIcky Cole commented on this recipe

  I made this as a trial for a Sunday lunch. It tasted delicious but it was very very rich, in fact family said it was too rich. I wouldn't make it again.

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• Deme

  03 March 2009

  Deme commented on this recipe

  I made this for sunday lunch for 12 people. It was very easy to do but not lemony enough. Very simple & impressive though would make it again but add more lemon.

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• kate harris

  15 March 2009

  kate harris commented on this recipe

  I made this cheese cake yesterday. It is a easy and delicious recipe! every one that had it said it was the lightest, tastyest cheese cake they have ever had. Which must be good!! I did add lime zest and juice to it, as well as the lemons. And i used lemon marmelade not lemon curd for the topping. Definatly going to make this again, give it a go!

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• ShininstarXxX

  16 March 2009

  ShininstarXxX commented on this recipe

  I have not made this dessert yet , but by all the comments i have read i am definetly going to try this one tonight (:

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• Kee

  16 March 2009

  Kee rated and commented on this recipe

  

  This was delicious and easy to make. I also used half fat cheese and would recommend the zest of four lemons. I will be making this again!

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• Smoothiestar

  21 March 2009

  Smoothiestar rated and commented on this recipe

  

  Will be making this and as it says it sounds lush!!

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• Skidge

  23 March 2009

  Skidge commented on this recipe

  I made this yesterday, and as the whole family are trying to lose a few pounds, I substituted the marscapone cheese with half fat version, used extra light philadelphia, and half fat soured cream. Was lovely and light after a generous Sunday lunch!

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• julie

  28 March 2009

  julie rated this recipe

  

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• Kathryn

  11 April 2009

  Kathryn commented on this recipe

  I have followed the recipe exactly and it has now been in the oven for 1 hour 10 minutes and still doesn't look cooked. I've just turned the oven up to a 5 to see if that helps. Anyone else find it took longer to cook than the recipe suggests?

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• LouRogers

  16 April 2009

  LouRogers rated and commented on this recipe

  

  I found that this took a bit longer than stated - but that could be the oven. It was absolutely delicious though so I tried it again the following week with low fat soft cheese and it was nowhere near as good. But it looks really impressive and is now a definite favourite in our house!

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• Rumena

  23 April 2009

  Rumena commented on this recipe

  I will have to try this for sure!

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• Cooky Booky

  01 May 2009

  Cooky Booky commented on this recipe

  This is an all time family favourite of mine. I've also done an vanilla version where i add the seeds of a whole vanilla pod as well as using vanilla sugar instead of plain caster. i find the cheapest way of making vanilla sugar is not to dispose of emptied vanilla pods but to add them to a jar of sugar instead. cheap, tasty and an inexpensive way to beat those supermarket prices.

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• Sarah Byfield

  01 May 2009

  Sarah Byfield commented on this recipe

  Yummy! I have made this a few times now and it is a real hit with family & friends. I add the zest of an extra lemon to make it a bit more lemony. Highly recommended.

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• julie

  06 May 2009

  julie rated and commented on this recipe

  

  Never made a cheesecke before and this was really easy. Very impresive looking when finished. I used 4 lemon zest and 2 lemon juice as suggested and it was just right

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• silnarnin

  18 May 2009

  silnarnin rated and commented on this recipe

  

  Easy to do and delicious. I've done it twice and it's always a winner.

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• Joanne

  27 May 2009

  Joanne commented on this recipe

  This cheesecake was easy to make and totally fabulous. My husband thought it wasn't sweet enough but everyone else loved it. Will definately be making it again. Looking forward to experimenting with different toppings.

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• Mandy

  04 June 2009

  Mandy rated and commented on this recipe

  

  Made this for a group of friends - everyone loved it and had seconds. Thought it could do with a bit more lemon, but it tasted good as it was, probably tasted even better the day after making it and was so easy to make.

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• HappyBunny

  07 June 2009

  HappyBunny rated and commented on this recipe

  

  This is an excellent recipe but I wish I'd read all the comments before baking it because I agree that it's not lemony enough. I also found the lemon curd difficult to "swirl over the top" and will warm it up a bit next time. A lovely texture and definitely one for our Favourites folder.

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• Middle Donalnd

  08 June 2009

  Middle Donalnd rated and commented on this recipe

  

  It's a good and simple recipe indeed! I saw others' comments so used 3 lemons' zest and 2 limes' zest, juice of 2 lemon. I, too, added ground almond to the biscuit base and also a pinch of nutmeg and cinnimon. I used fully cream cheese and still it tasted very light. I didn't have enough time to leave the cake in the oven to cool down completely so there were cracks on top but I covered it up with the sour cream topping. I mixed in 3 tbsp of lemon curd into the sour cream and then added another 2-3 tbsp on top once the cream was spread on top of cake. It looked great and tasted cream. Great for summer. Will make it again for sure.

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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

FOR THE TOPPING

• ½ a 284ml pot soured cream
• 3 tbsp lemon curd
• handful raspberries , to serve (optional)

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 10 mins

Cook 40 mins

plus chilling

Can be frozen baked but undecorated

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

FOR THE TOPPING

• ½ a 284ml pot soured cream
• 3 tbsp lemon curd
• handful raspberries , to serve (optional)

PER SERVING

705 kcalories, protein 7g, carbohydrate 43g, fat 57 g, saturated fat 34g, fibre 0g, salt 1.08 g

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