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Ref: 451
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
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Ingredients & Prep

   60 g  full fat cream cheese or Mascarpone
   300 ml  double cream
   150 g  condensed milk sweet
   25 g  icing sugar
   80 ml  lemon juice
   1 lemon zest
  Base
   300 g  digestive biscuits
   120 g  butter melted additional for lining tin
  Candied Lemon Garnish
   2 lemon cut into thin slices then in half moons
   200 g  sugar
   200 ml  water

Method

  Step 1
First make the candied lemon, heat an oven to 120'c have a non stick baking tray or a silicon mat at the ready, place water & sugar into a saucepan & bring to a simmer drop in lemon be careful not to splash & cook gently stirring them around for 1 min, then drain in a colander, place lemon moons on the baking sheet/mat & bake for an hour turning every 15 mins or so until firm.
  Step 2
Make the base by putting the biscuits in a bag & bashing with a rolling pin or a pan into crumbs, place crumbs into a bowl & add melted butter & stir in to combine.
  Step 3
Take a 23cm removable bottom springform cake tin, line with a little butter, then tip butter biscuit crumb mixture in the tin, even out & pack down to form the base. Chill in the fridge.
  Step 4
Put cream cheese in a bowl with the condensed milk, lemon juice, lemon zest & icing sugar then in another bowl whip the cream with an electric whisk to firm, then fold carefully into the cream cheese mixture with a spatula, tip lemon/cream mixture into the tin, smooth out & place in the fridge for at least an hour.
  Step 5
Remove from the tin, use a knife around the edge to loosen. Place by pushing cut side of the candied lemon garnish around the edge of the cheesecake.

Suggestion & Tips

Classic pud, you can use other fruit like Orange or Lime etc.
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