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Luscious lemon baked cheesecake

A simple but very impressive pud, light enough to have a slice to finish a big meal

  • Prep: 10 mins
    Cook: 40 mins
    Plus chilling
  • Cuts into 10 slices
  • Easy
  • Cuts into 10 slices
  • Easy
  • Calories 705
  • Carbohydrates 43
  • Saturated Fat 34
  • Sugar 25
  • Protein 7
  • Fat 57
  • Fibre 0
  • Salt 1.08

Nutrition per serving

  • Calories 705
  • Carbohydrates 43
  • Saturated Fat 34
  • Sugar 25
  • Protein 7
  • Fat 57
  • Fibre 0
  • Salt 1.08

Ingredients

  • 225g digestive biscuits
  • 100g butter, melted
  • 250g tub mascarpone
  • 600g soft cheese
  • 2 eggs, plus 2 yolks
  • zest 3 lemons, juice of 1
  • 4 tbsp plain flour
  • 175g caster sugar
  • ½ a 284ml pot soured cream
  • 3 tbsp lemon curd
  • handful raspberries, to serve (optional)

Tip

Tip
To turn this tasty dessert into an orange or lime-flavoured cake, simply swap the zest and juice of lemon to that of your chosen citrus fruit.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.

  2. Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

  3. Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

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