This is a baked lemon cheesecake with sour cream and lemon curd on top and raspberries and raspberry coulis on the side. There are a lot of unhealthy ingredients, and it tasted pretty great.
The recipe is on the BBC Good Food website.
225g digestive biscuits
100g butter , melted
250g tub mascarpone
600g soft cheese (I used one 300g full fat and one 300g low fat J Sainsbury equivalent of Philadelphia cheese)
2 eggs , plus 2 yolks
zest 3 lemons , juice of 1 (I used the juice of one and a half lemons after tasting the mix and deciding it wasn’t lemony enough)
4 tbsp plain flour
175g caster sugar
For the topping
½ a 284ml pot soured cream (err that would be 142ml then! – Ed)
3 tbsp lemon curd
handful raspberries , to serve (this time of year they fly here from Morocco)
- Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.
- Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
- Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.
I made some raspberry coulis to go with it by boiling up some sugar water, throwing in some frozen raspberries that were picked during the summer, then blending this and passing it through some muslin. The raspberries gave the dessert a summery freshness which distracts the mind from thinking about the whopping 850g of cheese in the cake. Don’t think, eat!
I prefer this to be completely chilled after cooking – obviously this adds to the total time you need to allow to make this; I would suggest about an hour for it to cool down in the oven, then an extra hour for it to chill in the fridge.