Lemon and marzipan cheesecake

Lemon and marzipan cheesecake


4 people made this

About this recipe: This is a gorgeous cross between a tray bake and a cheesecake, and is absolutely divine! The lemon helps cuts the sweetness of the marzipan and cream cheese. Very easy to make, but never fails to impress.

Jenowuk Oxfordshire, England, UK

Serves: 10 

  • 1 sheet short crust pastry
  • 200g marzipan
  • 100g cream cheese
  • 2 eggs, separated
  • zest and juice of 1 lemon
  • 4 tablespoons caster sugar
  • 1 tablespoon plain flour
  • 1 tablespoon milk

Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

  1. Preheat oven to 160 C / Gas 3.
  2. Roll out the pastry and line a shallow tin. Divide the marzipan into two, and roll out half. Place this half on top of the pastry in the tin.
  3. Beat the cream cheese to soften it, then beat in the egg yolks, lemon zest, sugar, flour and milk.
  4. Whisk the egg whites until they are stiff. Fold into the cream cheese mixture.
  5. Pour half of the filling onto the marzipan and pastry. Then roll out the remaining marzipan and place on top. Then add the remaining filling.
  6. Bake for 1 hour. Leave to cool, slice and dust with a little icing sugar to serve.

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