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Lemon cheesecake

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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 10
A baked lemon cheesecake with a lemon jelly topping



  • 12 digestive biscuits
  • 40g hazelnuts
  • 50g butter


  • 700g Philadelphia
  • 100 ml double cream
  • 200g caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 tbsp plain flour
  • 3 tbsp lemon juice


  • 4 sheets gelatine
  • 250 ml cold water
  • 180g caster sugar
  • Zest and juice of 1 lemon


  • STEP 1
    Preheat oven to 160c. Blitz the biscuit base ingredients together to form a sandy consistency. Press into a 20cm spring form tin and bake for 10min to set. Allow to cool slightly.
  • STEP 2
    Put all the cheesecake ingredients in a blender and blend until smooth. Tip onto base and return to oven for a further 30-40 min until set but with a slight wobble.
  • STEP 3
    Take out of oven to cool. Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.

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