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Baked Lemon Cheesecake |
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| Serves 8 |
Prep 15 mins |
Cooking 30 - 45 mins |
Easy |
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My rating |
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Ingredients |
50g unsalted butter
150g ginger biscuits, crushed
500g mascarpone cheese
finely grated rind & juice of 2 lemons
100g caster sugar
2 large eggs, separated
fruit coulis to serve
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For the fruit coulis
400g of fruit (blueberries for example)
1 tbsp of sifted icing sugar
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You can use Ricotta instead of Mascarpone, but it should be sieved to
remove any lumps
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Preheat oven to 180C/ 160C
Fan/ Gas 4. Grease and line the base of a 25cm spring-form
cake tin or loose bottomed tin.
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Melt the butter in a pan and
stir in the crushed biscuits. Use the mixture to line the
tin, pressing the mixture about 5 mm up the sides.
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Beat together the cheese,
lemon rind and juice, sugar and egg yolks until smooth.
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Whisk the egg whites until
they are stiff and fold into the cheese and lemon mixture.
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Pour the mixture into the tin
and bake for about 35 - 45 minutes or until just
set. Don't worry if it cracks or sinks - this is normal.
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Leave the cheesecake in the tin
to cool.
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To make the fruit coulis, cook
the blueberries for 5 minutes with 2 tbsp of water. Sieve
the mixture, then stir in 1 tbsp of sifted icing sugar.
Leave to cool before serving.
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Serve the cheesecake with the
fruit coulis.
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DAILY
DINNERS 
