Baked Lemon Cheesecake
Sometimes heaven for me comes in a slice of deliciously moreish cheesecake. One of my personal favs, is my baked lemon cheesecake. It’s simple to rustle up and is a perfect dessert for entertaining. I mean, who doesn't like cheesecake right?
Baked Lemon Cheesecake recipe
Moo Moo’s Heavenly Baked Lemon Cheesecake Recipe
225g digestive biscuits (or ginger nut biscuits) 100g organic butter, melted 750g mascarpone 100g organic sour cream 175g golden caster sugar 2 large organic eggs, plus 2 extra yolks 4 tablespoons of organic plain flour Zest of 3 large lemons, juice of one (see my lemony tips below)
Served with home grown raspberries from Moo Moo’s granddads garden
Heat the oven to 180C/fan 160C/gas 4.Tip: use an oven thermometer to get an accurate temperature. Have all of your ingredients at room temperature and measured. Line the bottom of a 23cm springform tin. Tip the biscuits and melted butter into a food processor and blitz to make fine crumbs (if you don’t have one, put the biscuits in a sandwich bag and bash with a rolling pin – really therapeutic ;-) then place in a bowl, add the melted butter and stir together) put into the your prepared tin and then pop in the fridge.
Whilst that’s doing its thing, get a large bowl and put in your mascarpone (LOVE mascarpone), sour cream, eggs, sugar, flour and lemons. Then whisk together until completely combined (don’t be tempted to over mix) Then, get your chilled base out of the fridge and pour the mixture on top, using a spatula to ensure you get every single last drop! Smooth the top with the spatula to finish. Place in the oven and bake for 35 minutes. Turn off oven and leave cheesecake in the oven for an hour.
Now, here are my tips to prevent any cracks appearing on your cheesecake…
Once the timer indicates that the 35 minutes is up, turn off the oven and leave the cheesecake in the oven and set the timer for an hour.
When that hour is over, get your oven gloves or tea towel and wedge the oven door open slightly to allow the cheesecake to cool slowly. Set the timer for another hour.
Then you can remove the cheesecake from the oven and place the tin on a cooling rack to cool completely. Then place in the fridge until ready to serve.
Lemony tips My essential tool, that I HIGHLY recommend, is my OXO zester. I bought mine from my loved store, Lakelands. You get long strands of zest, you get no wastage or hassle.
For getting extra juice out of lemons: have them at room temp and, once zest has been removed, you can roll the lemon firmly on your worktop with your hand before cutting and juicing. Alternatively, you can place it in your microwave for 10 seconds.
This really is a scrummy-licious cheesecake that's up there with my all time favourite cakes. It sets your taste buds alight and makes you feel happy inside :-)