Lemon Cheesecake
10 people
00h 20This recipe by @aspoonfulofvanilla will guide you through the process of creating a creamy and tangy lemon cheesecake dessert that will impress your family and friends. Perfectly balanced between sweet and tart, this chilled dessert is a refreshing treat for any occasion.
Ingredients and Method
Ingredients
- For the biscuit base:
- 175g unsalted butter or stork
- 350g digestive biscuits
- For the cheesecake:
- 900g full fat soft cheese
- 300ml double cream
- 60-80ml of lemon juice (around 3-4 lemons)
- To make candied lemons
- 200ml cold water
- 200g granulated sugar
- 6 lemon slices
- To decorate:
- 300ml double cream
- candied lemon slices
- yellow sprinkles
Method
- To make the biscuit base, blitz your biscuits to a fine crumb in a food processor.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit, and it is nice and level. Leave to one side.
- Follow the next few steps to make the lemon cheesecake. In a bowl mix the soft cheese until it starts to become thick.
- Pour in the double cream, while mixing on a slow speed.
- Add in the lemon juice and a little yellow food colouring. Mix until the cheesecake becomes thick and holds its shape.
- Pour the mixture into the cake tin on top of your biscuit base and smooth.
- Put the mixture in the fridge to set overnight (a minimum of 4 hours).
- To make the candied lemons, add the water and sugar to a saucepan and bring to the boil.
- Reduce to a simmer and carefully add your lemon slices. Simmer for 7 minutes before flipping them over and simmering for 7 minutes again.
- Remove from the pan onto a baking tray covered with baking parchment. Leave to cool fully.
- Remove the cheesecake from your cake tin. Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using some yellow sprinkles and candied lemons. This Lemon Cheesecake will last for up to 3 days in the fridge.
