Best baked lemon cheesecake
8 hours 55 min
This is a recipe that my mum taught me, and even when I've forgotten to add the flour, it still worked! I keep meaning to try an orange version but haven't yet. The spring hinge tin is key to the success of this recipe, as is having a lemon zester - cheese graters are not good alternatives!
Lucy Rennison
3 people made this
Ingredients
Makes: 1 (23cm) cheesecake
- 225g (8 oz) digestive biscuits
- 100g (4 oz) butter, melted
- 250g (9 oz) mascarpone cheese
- 600g (1 lb 5 oz) soft cheese
- 2 eggs
- 2 egg yolks
- juice of 1 lemon
- zest of 3 lemons
- 4 tablespoons plain flour
- 170g (6 oz) caster sugar
- For the topping
- 140ml (4 3/4 fl oz) soured cream (optional)
- 3 tablespoons lemon curd
- 1 handful raspberries or blueberries
Method
Prep:20min ›
Cook:35min ›
Extra time:8hr cooling ›
Ready in:8hr55min
- Heat oven to 180 C / Gas 4.
- Line the base of a 23cm (9 in) springform cake tin with baking parchment.
- Crush the biscuits in a bowl to make fine crumbs and stir in melted butter. Press mix into the base of the tin, smooth flat, and let it chill in the fridge.
- Whisk the cheese, eggs, yolks, lemon juice and zest, flour and sugar in a large bowl until smooth and creamy. Pour into the tin on top of the biscuit base.
- Bake the cheesecake for 35 to 40 minutes.
- Turn the oven off and leave the cake inside until cool - overnight works best. When completely cooled, remove from tin.
- Top with soured cream and swirl lemon curd over the top, or top the cake with lemon curd alone. Serve with some raspberries or blueberries.
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