Lemon Cheesecake Recipe

This tangy lemon cheesecake desert is a really simple desert to do for a dinner party as it is no-cook – so you can prepare it up to a day in advance, refrigerate it and just get it out a few hours before you are due to serve.

This cake recipe uses strawberries on top of the cheesecake, but you can always substitute these for raspberries or blueberries, as they all taste equally as good as each other. A nice touch is to add a tiny amount of dark, dark chocolate into the base mixture as these two contrasting flavours, the depth of the chocolate and the zingy-ness of the lemons work really well together.

Preparation time: 25 minutes
Cooking time: 5 minutes

Ingredients:

  • 12 digestive biscuits
  • 100g non-salted butter
  • 1 tbsp. clear runny honey
  • 2 large lemons zest and juice
  • 1 tbsp. icing sugar
  • 500g mascarpone cheese
  • ½ punnet strawberries
  • Some mint sprigs
  • 150ml raspberry coulis
  • Spun sugar

Method of Preparation:

Put the digestive biscuits into a sealed bag and give them a bash with the blunt end of a rolling pin.

Melt the butter a little bit in the microwave or a pan and mix this with the honey. When both are combined, pour over the crushed biscuits and mix together until fully combined. Push this into the bottom of four metal ring moulds and press evenly in, ensuring there are no cracks that the lemon mixture could seep into.

Break down the cheese with a fork and when softened, combine with the lemon juice, zest, and icing sugar. Don’t mix this too much as the juice of the lemon will split the cheese and cause it to curdle, which isn’t very tasty. Taste as you go as you don’t want something too tart or too sweet.

Spoon this mixture into the rings that you made earlier, and using a flat knife, press it down and smooth it all out.

Keep these in the fridge for a little while. Loosen the metal rings with a little hot water or a hot knife.

If you want to use the raspberry or strawberry coulis, halve the fruit and add it to a saucepan with a little water and icing sugar and cook just until the fruit starts to split but still holds its shape. Chill this mixture and then serve.

For the spun sugar, heat some sugar in a saucepan and hold a metal rolling pin in one hand. With the other, dip a spoon into the sugar and then move the spoon back and forth across the rolling pin so strands catch on the pin.

Serve!

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