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Baked Lemon Cheesecake

chef.jackson's picture
Ingredients
  Butter 3 Ounce (75 g)
  Digestive biscuits 4 Ounce, crushed (110 g)
  Amaretti biscuits 2 Ounce, crushed (50 g)
  Almond essence 3 Drop
  Cottage cheese 6 Ounce (170 g tub)
  Ricotta cheese 9 Ounce (250 g tub)
  Caster sugar 3 Ounce (75 g)
  Corn flour 1 Ounce (25 g)
  Lemon 1 , grated rind
  Sour cream 5 Fluid Ounce (150 ml)
  Eggs 2 , separated
  Sultanas 3 Ounce (75 g)
Directions

MAKING
1. In a pan melt butter.
2. Add Amaretti biscuits and digestives while stirring constantly.
3. Press the ingredients in the base of a deep dish of 8 inches.
4. Blend Ricotta and cottage cheese.
5. Combine lemon rind, egg yolks, sour cream, cornflour and sugar.
6. Whisk egg whites till stiff peaks are formed. Fold the whisked peaks in the cheese mixture with sultanas.
7. Pour on the biscuit base.
8. Cook for 45 minutes at 180°C, 350°F - gas mark 4. Check if the ingredients have set and golden brown.
9. Chill.

SERVE
10. Serve baked lemon cheesecake with dusted icing sugar and lemon slices garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Lemon
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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