Prep Time 35min. Total Time 6hr. 0min. Servings 16 servings
Sandwiched between a vanilla wafer crumb crust and a zingy lemon glaze, this creamy cheesecake is a shoo-in to win Best Lemon Cheesecake in your house.
- 1 cup finely crushed vanilla wafers
- 3 Tbsp.sugar
- 3 Tbsp.butter or margarine, melted
- 4 Eggs, divided
- 3 pkg. (8 oz. each) philadelphia Cream Cheese, softened
- 1 cupsugar
- 3 Tbsp.flour
- 1 Tbsp. grated lemon zest
- 2 Tbsp.lemon juice
- 1/2 tsp.vanilla
- 3/4 cupsugar
- 2 Tbsp.cornstarch
- 1/4 cuplemon juice
MethodMix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan.Bake 10 min.
- 4 tbsp lemon curd
- 2 x 200g tubs Philadelphia lite cheese
- 6 tbsp summer fruit sauce, from a bottle
- 8 sweet dessert tartlet cases (from a pack)
- 100g blueberries
- 100g raspberry
- 1 tbsp cassis (blackcurrant liqueur)
- icing sugar, for dusting
- fresh mint sprigs
- Be a clever cheat and save huge amounts of time by using ready-made tartlet case, and once filled look as professional as handmade ones
- Beat the lemon curd into the soft cheese until smooth and creamy. Pour 1 tsp of summer fruit sauce into each dessert tartlet then top with a spoonful of the cheese mixture (set aside the remainder). Carefully mix the berries together then pile onto the cheese mixture. Stir the cassis into the remaining sauce. (You can make the tarts and sauce up to this stage and chill for 2-3 hours.) Dust the tarts with icing sugar. Drizzle lines of the sauce over half of 4 dinner plates with a teaspoon and spoon the remaining cheesecake mixture in the centre. Put 2 tarts on each plate, propping one of the tarts against the cheese. Add a sprig of mint for an extra flourish.
- 200g digestive biscuit
- 75g butter, melted
- 600g full-fat soft cheese
- 250g golden caster sugar
- 150g tub natural yogurt
- 3 medium eggs
- finely grated zest 2 lemons, juice of 1
- 50g plain flour
- 200g raspberry
- icing sugar, to decorate
- Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
- In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.
- 85g hot melted butter, plus a little extra for greasing
- 14 plain chocolate digestives, finely crushed
- 3 x 300g packs full-fat Philadelphia cheese, at room temperature
- 200g golden caster sugar
- 4 tbsp cocoa, sifted
- 2 tsp vanilla extract
- 3 tbsp Tia Maria
- 3 large eggs
- 284ml pot soured cream
- 100g bar dark coffee chocolate, melted (we used Lindt Excellence Coffee Intense)
- 2-3 tbsp milk
- 284ml pot double cream
- chocolate curls to decorate (optional, see Tip below)
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
- Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
- Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
- To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls, if you’ve made them.