Lemon Cheesecake
Cowbridge Kitchen
About This Recipe
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.
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The history of cheesecake spans thousands of years, tracing its origins back to ancient Greece.
The earliest known mention of cheesecake dates to around 2000 B.C., where it was served to athletes during the first Olympic Games on the island of Delos. The Greeks made a simple version using fresh cheese, honey, and flour, which they baked on a hot stone. This early recipe was later adopted by the Romans, who further refined it by adding eggs and creating a more sophisticated dessert.
As the Roman Empire expanded, so did the popularity of cheesecake, spreading throughout Europe. By the Middle Ages, various regions began to develop their own interpretations, incorporating local ingredients and flavours.
The introduction of cream cheese in the United States in the late 19th century marked a significant turning point, leading to the creation of the New York-style cheesecake, which is characterized by its rich, dense texture and creamy consistency.
Today, cheesecake continues to evolve, with countless variations and flavours, reflecting the diverse culinary traditions of cultures around the world.
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:
Shop...
What is a Lemon Cheesecake
Lemon cheesecake is a delicious dessert that combines the rich, creamy texture of traditional cheesecake with the bright, zesty flavor of fresh lemons.
This dessert typically features a smooth filling made from cream cheese, sugar, and eggs, which is infused with lemon juice and zest to impart a refreshing citrus taste. The base is often crafted from crushed graham crackers or digestive biscuits mixed with melted butter, providing a crunchy contrast to the velvety filling.
Lemon cheesecake can be served plain or adorned with various toppings, such as whipped cream, lemon curd, or fresh fruit, enhancing its visual appeal and flavor profile.
This dessert is particularly popular during warmer months, as its light and tangy essence offers a perfect balance to the richness of the cheesecake, making it a favorite choice for gatherings and celebrations.
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
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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.
