About this recipe:My friend gave me this lemony cheesecake recipe. It has a light lemon flavour. You can make the recipe as is, or skip the preserves and fresh fruit. You could also try using your favourite fresh fruit instead of strawberries... Blueberries would also be nice!
2 tablespoons digestive biscuit crumbs
900g cream cheese, softened
200g caster sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
200g apricot preserves
2 tablespoons water
625g fresh strawberries
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Sprinkle the bottom of a lightly greased 23cm springform cake tin with the digestive biscuit crumbs.
Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract and lemon zest. Pour cake mixture into the tin.
Bake in a preheated 170 C / Gas 3 for 50 minutes. Loosen cake from rim of tin; cool before removing rim of tin.
Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon apricot preserves mixture over strawberries. Chill.