Lemon Cheesecake
5 hr 15
250 (slice)
8 - 10
Bit Tricky
Lemon Cheesecake with lemon drizzle
Ingredients : 
For the crumble : 
  • 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. 
Method : 
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.
For the filling : 
  • 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.
For the drizzle :
  • Mix together the lemon curd and boiling water to make a runny liquid.
Getting the cheesecake together : 
  • 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. 
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