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Luscious lemon cheesecake

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

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.

 

          
Servings

Makes 10 slices

 

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

 
Ideal recipe for kids
10 minute preparation
40 minute bake
Suitable for vegetarians

 

 

 

Tip

Crowning glory

 - for a great cake topping

  • ½ a 284ml pot soured cream

  • 3 tbsp lemon curd

  • handful raspberries, to serve (optional)

% of a child's RDA* (per slice)

total kcals - 10 %        saturates -  4g      protein - 5 %            fibre - Og

carbs - 24g                     sugar - 16g

fat - 6g                          salt - 0.01g

 

RDA* Recomended Daily Allowance for an average child aged  4-6 years.

NB. This is for guidance only and should not be treated as definitive. Please contact your GP for this.

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