Luscious lemon baked cheesecake

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• Wendy

  03 July 2009

  Wendy commented on this recipe

  Really delicious. Struggled a bit with drizzling the lemon curd but it was well worth it. Made it for the first time for friends and then portioned the rest and froze. It tastes just as good after thawing.

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• Linda

  29 July 2009

  Linda commented on this recipe

  Made this on a Saturday for Sunday lunch pudding...very easy. I tasted the mixture before baking and added more lemon juice. The top split which I think was due to me overcooking it slightly but the topping disguised this completely. It was lovely and will definitely make again.

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• Emma-Lou

  29 July 2009

  Emma-Lou rated and commented on this recipe

  

  A thoroughly delicious & easy to make cheesecake. Made it last weekend for a dinner party & it went down a storm. Best cheesecake ever!!! ( comments from the other guests!!) I added the rind of 4 lemons which was perfect & topped with lots of raspberry's & blueberry's...yummy yummy yummy!!!!

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• Emma-Lou

  29 July 2009

  Emma-Lou commented on this recipe

  Opps I meant to say zest of 4 lemons!!

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• elmalouie

  15 August 2009

  elmalouie rated and commented on this recipe

  

  Easy to make, looked very impressive, really tasty although i added extra lemon juice as suggested and still felt it needed a little more! As not everyone was keen on the idea of the soured cream and i had half fat which isnt so thick, i spread a thin layer of lemon curd ontop, made a blueberry compote and served a slice of cheescake drizzled with blueberry compote and a blob of sour cream on the side for those who wanted it! Went down very well!

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• Granny Pat

  24 August 2009

  Granny Pat commented on this recipe

  this is not the old lady.... ha ha. this is her young gorgious daughter.. anyway she doesnt cook anymore she is infirmed and doesnt know the difference between a tsp and a tbs. Anyway, i have made this several times and it is "as Guy would say, MONEY' i love Gordon Ramsey and HELLS KITCHEN, He ROCKS!!! So thanks, once I translated the recipe It was a piece of cake, Cheesecake that is... PS. I use Graham crackers with brown sugar and butter and bake it for 12 minutes. Make the cheesecake ane when it is done baking I put in in the freezer, Viola, perfect

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• Lucille

  31 August 2009

  Lucille rated and commented on this recipe

  

  I love this recipe because it's so easy and the result is always good. I have tried it many times and everyone loves it. I never use the same topping twice. I have used fresh strawberries, chocolate and even tinned peaches. Always a winner.

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• Claire Wood

  02 September 2009

  Claire Wood rated and commented on this recipe

  

  This was very nice. I used lower fat mascarpone, soft cheese and even low fat digestives so that it was 'only' 500 calories a slice instead of 700!!!! Only criticism was it was not lemony enough so perhaps add extra lemon rind. Otherwise no complaints at all.

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• s.hallett

  02 September 2009

  s.hallett rated and commented on this recipe

  

  As suggested does need more lemon, topping is lovely though, did as others suggested and mixed some lemon curd in the sour cream and swirled more on top. Don't skip the cooling in the oven stage...I tried to rush it and take it out too soon and splits appeared!

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• Dee

  03 September 2009

  Dee rated and commented on this recipe

  

  Very easy to make and very delicious. All the family thoroughly enjoyed it. Will make again for sure.

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• Dobbers

  05 September 2009

  Dobbers commented on this recipe

  I've made this recipe several times and it is sooo easy! It cannot fail. Although the ingredients are quite rich it always tastes very light and creamy with a sharp lemony zing to it too. It is absolutely delicious. My son, who is 9, alway helps me make it, he could virtually do it himself - could'nt be simpler. I have tried it with a "light" cream cheese and it still worked out just as well - although it took slightly longer to bake.

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• beccyw1987

  30 September 2009

  beccyw1987 rated and commented on this recipe

  

  easy looks great

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• Claire D

  11 October 2009

  Claire D rated and commented on this recipe

  

  This was my first attempt at a baked cheesecake and it was incredibly easy to make. I personally like my lemons so I would probably add another lemon zest and juice just to give it a bit more zing. I left out the raspberries because I didnt have any to hand but it was a beautiful cheesecake. Surprisingly light!

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• SPadbury

  22 October 2009

  SPadbury commented on this recipe

  I used the zest of four lemons and the juice of 2 and half lemons. I also added some of the lemon curd to the soured cream, as well as drizzling it on top! Furthermore, i used ginger snap biscuits instead of digestives! It was amazing!!

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• frankycars

  02 November 2009

  frankycars commented on this recipe

  this was so easy and delicious. we definately got more than 10 slices out of it,nearer 15! great dessert for dinners with big groups.

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• honeybee

  02 January 2010

  honeybee rated this recipe

  

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• in training

  07 January 2010

  in training rated this recipe

  

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• Erica A-B

  14 February 2010

  Erica A-B rated this recipe

  

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• VickyB

  03 March 2010

  VickyB rated this recipe

  

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• apitbull

  09 March 2010

  apitbull rated this recipe

  

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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

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, sugar 25g, salt 1.08 g

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