Saturday, 12 October 2013

Baked Lemon Cheesecake

I always wanted to make a baked cheesecake, so when we invited some guests the last time the time was right. As the dinner was quite heavy, I wanted something light and delicate. Well it isn't the lightest dessert, but it tasted divine (also it is quite easy to make). I found a recipe on the BBC Goodfood website, but I slightly had to modify it to my taste.

Baked Lemon Cheesecake

260g digestive biscuit
120g melted butter
600g light soft cheese/cream cheese
250g mascarpone
2egg yolks
zest of 4 lemons
juice of 2.5 lemons
4 tbsp flour
150g caster sugar
few spoonful of cream fresh/soured cream
few spoonful of lemon curd
handful of blueberries
Heat the oven to 180C and line the bottom of a 23cm spring form tin with baking paper. Crush the biscuits to crumbs and work it together with the melted butter. Press the biscuit paste into the bottom of the pan and place it to the fridge while you prepare the filling.

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 minutes. Turn off the oven and leave the cake inside until cool.
 When it is completely cooled remove from the tin and top with cream fresh, lemon curd and blueberries if you like. You can keep the cake in the fridge if you want a cold dessert summer time.

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