One of my favourite desserts, it makes a fabulous accompaniment after a pasta dish or Italian meal. Once again, a recipe I have made numerous times due to its popularity and ease. Its a baked cheesecake so does take some time to cool down out of the oven, but once cooled down enough and put in the fridge it tastes better, smoother and fresher than any shop bought cheesecake I've had! Also, the use of fresh lemon creates a subtle taste, not the artificial taste you get with some cheesecakes.
8 Servings
375g Full-Fat Soft Cheese
125g Caster Sugar
2 Eggs, Beaten
2 Lemons, both fully zested, 1 juiced
Biscuit Shell
175g Digestive Biscuits, Crushed
90g Butter, Melted
2tbsp Demerara Sugar
23cm/9" Springform Cake Tin
1. Make the biscuit shell: mix together the crushed biscuits, melted butter. and demerara sugar and press evenly and up the side of the cake tin.
*To quickly melt the butter, put it in a microwavable jug, and microwave for 15 seconds.*
2. Put the soft cheese into a bowl and beat until smooth. Add the caster sugar and beat until extremely well blended. Add the eggs and mix again. Then zest and juice the lemons directly into the soft cheese mix. Stir into mix.
*The mix at this point should be a thick liquid consistency.*
3. Pour the filling into the biscuit shell. Bake in a pre-heated oven at 180 (160'C Fan) for 25-30 minutes until just set. Leave to cool completely, then transfer to the refrigerator and leave to chill.
*Cook till a small amount of jiggle remains in the centre of the filling. This will set whilst the cheesecake cools down.*
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