Luscious Lemon Baked Cheesecake Recipe

Summary

Preparation Time50 MinCooking Time40 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyServings8
CourseMethod
Main Ingredient

Ingredients

 Digestive biscuits8 Ounce (225 Gram)
 Butter4 Ounce, melted (100 Gram)
 Mascarpone250 Gram (In A Tub)
 Soft cheese21 Ounce (600 Gram Or 1 Pound, 5 Ounce)
 Eggs2
 Egg yolks2
 Lemon zest3 Teaspoon (Grated From 3 Fruit)
 Lemon juice1 Tablespoon (Extracted From 1 Fruit)
 Plain flour4 Tablespoon
 Caster sugar6 Ounce (175 Gram)
For the topping
 Soured cream142 Milliliter (Use 1/2 A 284 Milliliter Pot)
 Lemon curd3 Tablespoon
 Raspberries1⁄4 Cup (4 tbs) (Use A Handful, To Serve)

Nutrition Facts

Serving size

Calories 749 Calories from Fat 474

% Daily Value*

Total Fat 53 g81.4%

Saturated Fat 31.4 g157.1%

Trans Fat 0 g

Cholesterol 212.8 mg

Sodium 492.9 mg20.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 1.6 g6.5%

Sugars 27.7 g

Protein 21 g42%

Vitamin A 34.6% Vitamin C 7.8%

Calcium 17.6% Iron 10.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Pre- heat the oven to 180CFan 160/gas 4.
2) Take a 23cm spring form tin and line its bottom with a greaseproof paper.

MAKING
3) In a food processor, add in the biscuits and the melted butter. Give it a whizz and the biscuits into make fine crumbs.
4) Transfer the biscuit crumbs into the tin and chill.
5) In a separate bowl, add in the flour, mascarpone, cheese, egg yolks, lemon zest and lemon juice. Whisk them to a good consistency. Pour them inside the tin.

FINALIZING
6) Bake for 35 to 40 minutes. The cheesecake must have a uniform wobble once cooked. Switch off the oven and allow the cake to cool inside completely.

SERVING
7) Remove cheesecake from the tin. Scoop the soured cream over it.
8) Add the lemon curd over the top and garnish with raspberries, and serve.
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