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Luscious lemon baked cheesecake

Luscious lemon baked cheesecake

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A star rating of 4.8 out of 5.226 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Cuts into 10 slices

A simple but very impressive pud, light enough to have a slice to finish a big meal

  • Freezable (Can be frozen baked but undecorated)
Nutrition: per serving
HighlightNutrientUnit
kcal705
fat57g
saturates34g
carbs43g
sugars25g
fibre0g
protein7g
low insalt1.08g
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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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP
To turn this tasty dessert into an orange or lime-flavoured cake, simply swap the zest and juice of lemon to that of your chosen citrus fruit.

Recipe from Good Food magazine, March 2009

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Overall rating

A star rating of 4.8 out of 5.226 ratings
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