Lemon cheesecake
- Preparation and cooking time
- Total time
- More effort
- Serves 10
Skip to ingredients
Base:
- 12 digestive biscuits
- 40g hazelnuts
- 50g butter
Cheesecake:
- 700g Philadelphia
- 100 ml double cream
- 200g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 3 tbsp plain flour
- 3 tbsp lemon juice
Topping:
- 4 sheets gelatine
- 250 ml cold water
- 180g caster sugar
- Zest and juice of 1 lemon
Method
step 1
Preheat oven to 160c. Blitz the biscuit base ingredients together to form a sandy consistency. Press into a 20cm spring form tin and bake for 10min to set. Allow to cool slightly.step 2
Put all the cheesecake ingredients in a blender and blend until smooth. Tip onto base and return to oven for a further 30-40 min until set but with a slight wobble.step 3
Take out of oven to cool. Dissolve gelatine in 100 ml of water. Put 150ml of water in a pan with sugar, lemon juice and zest and heat until sugar dissolved. Take off the heat then add gelatine. Pour over cheesecake and chill until set.
