Lemon Cheesecake
Cowbridge Kitchen
There are many flavours of Cheesecake to chose from but my personal favourite has to be a Lemon Cheesecake, made with cream cheese and lemon curd topping all on a crumbly digestive biscuit base.
It is a great idea to make your own digestive crumble mix or your own Digestive Biscuits for this recipe.
5hr 15 mins Prep time
No Cooking time
Time
This is based on a 1/8
113g portion
Calories: 320
Protein: 7g
Fat: 19g
Carbohydrates: 31g
Fiber: N/A
Sugar: 25g (High)
Nutrition
Servings
Anybody can have a go at this recipe, but you need some experience to make this.
Difficulty
You can use shop bought digestives if you like, but it is cheaper if you make your own
Cost to make:
£7.73 / $9.78 (Est.)
Equipment:
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Homemade Lemon Cheesecake
Cheesecake is one of those deserts that is a classic summer desert, cheesecake is best served cold, often with cream or even icecream. The cheesecake is made up of a layer (base) of digestive biscuit then a layer of cream cheese, eggs and sugar.
Cuisine:Greek
ingredients
200 g Crushed Digestive Biscuits
100 g Butter
1 tablespoon of soft brown sugar
For the filling
350 g Mascarpone Cheese
150 ml Double cream
Two lemons
3 tablespoons of lemon juice
For the lemon curd drizzle
3 spoons of lemon curd
2 spoons of boiling water.
Cooking Instructions
-
For the crumble
- Melt the butter in a pan , then add the brown sugar and mix until dissolved.
- Smash up the biscuits 3 at a time in a food bag , until you have 200 g of crumbled biscuit mix.
- Add the mix to the butter and sugar , remove from the heat and mix well.
- When the crumble is made , decant into a 23 inch loose bottom cake tin.
- Compress the mix evenly with the bottom of a glass or a spoon.
- Cool the crumble in the fridge for about 45 minutes.
- Zest the lemons then put into a bowl with the mascarpone cheese and double cream.
- Start to mix the ingredients together.
- Then add your lemon juice and continue mixing until the mix is firm.
- In a separate bowl beat up the remaining double cream until thick.
- Mix together the lemon curd and boiling water to make a runny liquid.
- When the crumble has cooled down , add the filling and spread over the base evenly.
- Re-chill for a further 90 minutes.
- Then add the Double cream and spread evenly.
- Re-chill for another 90 minutes.
- When the cheesecake is fully chilled , about 3 hrs. Remove from the fridge and push the bottom of the tin and the cheesecake out.
- Drizzle the lemon curd sauce over the cheesecake and serve with a slice of lime.
For the drizzle
Try making your own Digestive Biscuit mix for the base.