Lemon Cheesecake

Another birthday request! I was torn between a lemon drizzle and a lemon cheesecake. Having already attempted a vegan lemon drizzle I preferred my chances with cheesecake. This is another recipe from the BBC Good Food website, I added a little extra lemon and used my favourite lemon curd recipe for the topping.

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*I apologise in advance for the lack of pictures, I was having a phone crisis and my camera has packed in, the recipe is still worth a try though.

For the base: 

  • 225g ginger or digestive biscuits
  • 100g butter

Crush the biscuits until fine – I really hate a cheesecake base with big chunks, it’s distracting.

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Melt the butter and add the crushed biscuits

Press into the prepared baking tin and leave in the fridge while you prepare the cheesecake.

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Cheesecake:

  •  Zest of 3 lemons and juice of 2
  • 600g cream cheese (Philadeplhia)
  • 250g Mascarpone
  • 4 tbsp flour
  • 175g caster sugar
  • 2 eggs + 2 yolks

Juice and zest the lemons first.

Put all the ingredients in a bowl and whisk them together until well combines.

Spoon the mix over the chilled base and even it out.

Bake for 30 – 40 minutes, the cake should be slightly wobbly, a little bit like set custard.

Leave to cool at room temperature before placing in the fridge to cool further (overnight is good).

 

Lemon Curd

I used the same Lemon curd recipe as I did for my Jaffa Cake  in which I replaced the lemons with oranges.

  • Juice and zest 4 lemons
  • 100g butter
  • 200g sugar
  • 3 eggs + 1 yolk

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Whisk the lemon juice, zest, sugar and eggs over a pan of barely simmering water for about 10 minutes.

Add the butter a cube at a time and whisk continually until thickened (approx. 10 minutes, be patient!) the curd should have a custard like consistency and feel heavy on the whisk.

Allow to cool before using. 

To finish:

  • 284ml pot sour cream
  • 5 tbsp lemon curd

I was generous with my curd because I prefer it to sour cream.

Dollop the cream and curd alternately all over the top of the cooled cake.

Swirl the two together to create a nice effect, easily done with the tip of a knife or toothpick – try not to overswirl.

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This cheesecake is rich (with nearly a kilo of cream cheese how could it not be…) but refreshing, the lemon and sour cream tang are a nice offset to the thick creamy cake.

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One thought on “Lemon Cheesecake

  1. Pingback: Lemon & Raspberry Cheesecake | Bakingsane

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