Baked Lemon And Vanilla Cheesecake – a delicious recipe with digestive biscuits, butter, curd cheese, caster sugar, eggs, double cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 150 degrees C/300 degrees F/gas mark 2.
2
Smash the biscuits to crumbs in a food processor or put them in a plastic bag and roll them with a rolling pin.
3
Mix them with the melted butter then tip them into the cake tin.
4
Press the warm wet crumbs down with your hand to form a base then set aside in a cool place.
5
Beat the curd or mascarpone cheese with the sugar until thick and creamy then beat in the eggs. Pour in the cream and beat gently (use the slow speed on a mixer if you are using an electric one). Add the lemon zest and juice and a few drops of vanilla extract.
6
Pour the cake mixture on top of the crumbs and place in the oven for an hour and a quarter by which time the cake should have risen and puckered round the edges.
7
The centre will be wobbly but not runny.
8
Switch off the oven but leave the cake in for 15 minutes then remove and leave in a cool place till it has sunk slightly and is thoroughly cool.
9
It should be refrigerated overnight before eating if possible.
10
You will need a deep 23cm cake tin with a removable base.
1607
kcal
Calories
82
g
Fat
120
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9/16 pound digestive biscuits, 6 1/3 tablespoons butter melted, 1 1/8 pounds curd cheese, 2 1/16 cups caster sugar, and more.
Yes, Baked Lemon And Vanilla Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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