Desserts
British
BritishLemon Cheesecake
A zesty lemon cheesecake at three tiers. The basic is a quick no-bake set with bottled juice, while the ultimate is a baked vanilla-and-lemon-curd cheesecake on a buttery almond-shortbread base.
Vegetarian
Ultimate version
A baked vanilla cheesecake on an almond-shortbread base, topped with homemade lemon curd.
Per serving£1.61
Total cost£12.90
Time1 hr 40 min
Ingredients for 8
- Base
- 200 g shortbread biscuits , crushed
- 40 g ground almonds
- 90 g unsalted butter , melted
- Filling
- 600 g full-fat cream cheese , room temperature
- 150 g golden caster sugar
- 3 free-range eggs
- 150 ml soured cream
- 2 unwaxed lemons , zest only
- 1 vanilla pod , seeds scraped
- To finish
- 200 g lemon curd , homemade, to top
Method
- Heat the oven to 150C fan. Mix the crushed shortbread, ground almonds and melted butter and press into a lined 23cm springform tin, then bake for 10 minutes and cool.
- Wrap the outside of the tin in foil. Beat the cream cheese and sugar until just smooth, then beat in the eggs one at a time.
- Fold through the soured cream, lemon zest and vanilla seeds, taking care not to overwork the batter.
- Pour onto the base and bake in a water bath for about 50 minutes until set at the edges with a slight wobble in the centre.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour, then chill overnight.
- Spread a generous layer of lemon curd over the top before releasing from the tin and serving.
Equipment
- 23cm springform tin
- stand mixer
- roasting tin
- foil
The three ways, side by side
Budget
A fuss-free no-bake cheesecake on a digestive base, set in the fridge.
Better
A no-bake cheesecake brightened with fresh lemon zest and a swirl of lemon curd.
Ultimate
A baked vanilla cheesecake on an almond-shortbread base, topped with homemade lemon curd.
