Tuesday, April 10, 2007

Lemon Cheesecake

This recipe is for Mr & Mrs Jolly Joe.


8 oz digestive biscuits

3 oz butter

2 packages Philadelphia cream cheese

1 tbsp cornflour

1 tsp vanilla essence

3 eggs

5 oz caster sugar

8 fl oz double cream or Greek yogurt

The grated zest of one lemon


Preheat the oven to 180ºC/350ºF/Gas 4.

Oil a 9 inch spring-form cake tin and line the base with greaseproof paper.

Crush biscuits and melt butter. Mix together and press down to bottom of tin to form an even layer.

Mix the cream cheese, cornflour, vanilla essence, sugar and eggs and beat until smooth. A food processor is pretty useful here. Add the double cream or yogurt and the lemon zest. Pour the mixture into the tin and bake for 30 minutes.

When baking is complete switch off the oven and leave the cheesecake to cool very slowly. When cooling is complete chill the cheesecake until ready to serve. The spring-form tin will make it very simple to transfer the cheesecake to a serving plate.

Serve with lemon sauce.

Anyone know a good recipe for lemon sauce?

1 comment:

Mudflapgypsy said...

Lemon cheesecake with lemon sauce.
Is there a side order of lemon with that?
Very lemony, what?!

Would one make the lemon sauce with cream and if so how does one avoid curdling?

I am feeling posh today. Maybe it's the idea of lemon sauce.